NIR instruments need to be trained, or calibrated, for the measurements you want to perform. Often instruments come pre-calibrated from the factory, but understanding some basics of NIR calibration techniques […]
The effort of creating new near-infrared (NIR) calibration databases often prevents users from upgrading old spectrometers, platforms, or changing from poor-performing vendors. Historical databases collected over years contain crop and […]
Introduction The sad consequences, which surfaced in the 2nd half of 2008, of adding melamine to milk in order to artificially increase the apparent protein content, have highlighted the need […]
Many modern food processing techniques and new, alternative ingredients (i.e. plant proteins, resistant starch) require temperatures at or above 100° C, but few rheological devices offer analysis of ingredient and […]
Fine chocolate is like fine wine; the growing area, raw material and the specific composition creates the final product. It is important to know the growing area and soil for […]
The management of laboratory samples and the associated analysis and reporting are often time-consuming processes and if done manually then often also riddled with transcription errors. This work is also […]
Abstract Believe it or not, for most of the 150,000 years humans have been walking on earth, adult humans couldn’t drink milk. Before 10,000 years ago, if any adult human, […]
