Soluções da LECO para Alimentos e bebidas

Designed for Alimentos e bebidas

Série 828

Série 828

Análise de combustão macro para determinador de carbono, hidrogênio, nitrogênio e proteína

Explore Série 828
Série 928

Série 928

Determinação macro por meio da combustão

Explore Série 928
Pegasus GC-HRT

Pegasus GC-HRT

GC-TOFMS de alta resolução

Explore Pegasus GC-HRT
Pegasus BT

Pegasus BT

Espectrômetro de massa por tempo de voo com cromatografia gasosa

Explore Pegasus BT
Pegasus GC-HRT 4D

Pegasus GC-HRT 4D

GCxGC-TOFMS de alta resolução

Explore Pegasus GC-HRT 4D
Pegasus BT 4D

Pegasus BT 4D

Espectrômetro de massa por tempo de voo com GCxGC

Explore Pegasus BT 4D
TGA801

TGA801

Análise termogravimétrica de umidade, cinzas, conteúdo volátil e perda por ignição

Explore TGA801
TGM800

TGM800

Determinador termogravimétrico de umidade

Explore TGM800

Notas de aplicação

Saiba mais com nossas últimas notas de aplicação Alimentos e bebidas.

  • Flavor Comparison of Indian Masalas

    Characterizing and understanding specific chemicals associated with aroma and flavors in a complex sample, like masala, can be beneficial for a wide range of purposes in the food, flavor, and fragrance industry. Among other objectives, detailed chemical information can be used for quality control, process optimization, reverse engineering of desired aroma characteristics, and to better understand a product/sample of interest. This application note demonstrates an easy workflow using statistical tools, and how a single GCxGC-TOFMS method can uncover a broad chemical profile that may be relevant to many unanswered analytical questions.

  • Tracking the Chemical Profile of a Food Through the Spoilage Process with GCxGC and ChromaTOF Sync 2D

    In this work, we explore the process of food spoilage by tracking the degradation of tomatoes. While this is a specific look at a tomato, an understanding of general food deterioration is important as spoilage impacts the quality and safety of food products and has significant financial implications. Until a process like this is well understood, evaluating the chemical profile and the changes is generally a non-targeted discovery task. For food spoilage, many of the changes that occur will be reflected in the volatile and semi-volatile components of the sample. The aroma profile of the sample itself changes, and chemical markers of microbial activity are also likely to form. GC and TOFMS are well-established techniques for these types of non-targeted characterizations of volatile and semi-volatile analytes and are well-suited for this type of investigation.

  • Ginger Oil Analysis and Grade Differentiation with Pegasus BTX Using Hydrogen Carrier Gas

    Ginger Oil Analysis and Grade Differentiation with Pegasus BTX Using Hydrogen Carrier Gas

  • Determination of Nitrogen/Protein in Whey and Powdered Dairy Products

  • Enhanced Characterization and Comparison of Thyme Varieties from Different Geographical Origins`

    Pegasus BTX and ChromaTOF Sync Application Note - Thyme Varieties

Exibir notas adicionais da aplicação

Videos

Assista aos nossos vídeos mais recentes em Alimentos e bebidas.