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Food adulteration

Detecting bacterial contamination before the consumer: a disposable biosensor for ATP bioluminescence

The need for rapid and reliable monitoring of bacteria is of increasing importance for food manufacturers. Chinese scientists have recently described the development of a new, disposable biosensor for detecting bacteria in food samples within five minutes - based on the measurement of ATP bioluminescence.
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Fat is where not only the flavour is:
detection of non-milk fat in milk by GC and LDA

What you taste is not always what you get. Unless, of course, your tongue is either very well-trained, or capable of linear discriminant analysis (LDA). Researchers in Mexico have now optimised the evaluation of non-milk fats in dairy products using GC detection of triacylglycerol profiles in conjunction with LDA.
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What goes in, comes out:
transmission of melamine from feed to cows' milk

The 2008 melamine scandal has alerted the food industry to the necessity of monitoring high-protein ingredients, and protein-containing food products in general, for the potential presence of this industrial chemical. While melamine, which contains 67% nitrogen on a molecular weight basis, was intentionally added to gluten meal to boost apparent protein content, the possibility also exists for the inadvertent adulteration of dairy food products in particular.
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PRODUCT NEWS

  Newly published Food Testing Application Notebook

Waters has just released the new Food Testing Application Notebook. This 64-page document provides methods for a wide range of applications that tackle today’s food testing challenges. Whether you are analysing amino acids in tea, melamine in infant formula, or pesticides in fruits and vegetables, Waters' Food Testing Application Notebook can help simplify, improve and streamline your analyses. Download application notebook