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Experimental Cheese!

By Jonas Andersen

Experimental cheese

The consumption of cheese is increasing worldwide and can therefore act as a great source of beneficial ingredients. In this article, I will go over some previous work, our current project and future prospects of the enrichment of cheese with polyphenols. Read the full blog here.

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Analysis of Food Samples with LA-REIMS

By Mudita Vats

Analysis of Food Samples with LA-REIMS

In food-based research, LA-REIMS has been used to analyze microbial spoilage, texture, toxicity, etc in meat. I am studying the lipid profile of mushroom, which is popular for its flavour and nutritional benefits, using automated 3-D MS scanner demonstrating the advantage of using ambient ionization technique on uneven samples. Click to read the full blog here.

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