Navigating FSSC 22000: Five Ways Food Companies Ensure Compliance and Quality
Ensuring food safety is paramount in today’s globalized food industry, and Food Safety System Certification 22000 (FSSC 22000) stands out as a key player in this mission.
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How High Pressure Processing Inactivates Microorganisms and Enzymes in Food
High Pressure Processing (HPP) uses elevated pressure to inactivate microorganisms and enzymes in foods. It causes microbial inactivation by altering the cell membrane permeability and inhibiting enzyme activity, protein denaturation, and ribosome destruction. HPP targets cell membranes and walls and can inactivate both vegetative cells and spores too.
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Application note | Environment | Food and Beverage | Material characterization | Specialty Chemicals
Exploring the Wettability of Membranes: A Key to Understanding Separation Processes
In the world of filtration and separation processes, the concept of wettability plays a crucial role in determining the efficiency and effectiveness of membrane materials. Membranes are widely used in various industries, including water treatment, pharmaceuticals, and food processing, to separate substances based on their size, charge, or chemical properties. Understanding the wettability of membranes is essential for optimizing these processes and achieving desired separation outcomes. In this blog, we will delve into the fascinating world of membrane wettability and its significance in separation science.
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Biotech | Chemical analysis | Cosmetics | Food and Beverage | General Laboratory | Inks, Paints & Coatings | Nanomaterials | Oil & Petrochemicals | Others | Our expertise | Pharmaceutical | Polymer, Plastics & Fibers | Sam Chien | Specialty Chemicals
Understanding Solvents in Chromatography Systems
Chromatography is a technique used to separate and analyze complex mixtures of compounds. The separation process depends on the different affinities of the compounds for a stationary phase and a mobile phase. The stationary phase is usually a solid or a liquid coating on a solid support, while the mobile phase is usually a liquid or a gas.
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Biomolecular characterization | Biotech | Cosmetics | Food and Beverage | General Laboratory | Inks, Paints & Coatings | Material characterization | Success story
Inspiring Vietnam’s Science, Technology, and Research Students With the Latest Research Facilities
DKSH’s laboratory solutions helped students at the University of Science and Technology of Hanoi (USTH) and Phenikaa University to keep pace with the latest research solutions and activities taking place around the world.
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Keeping Food Pathogens at Bay in Fresh Fruits and Vegetables
Eating a diet rich in fruits and vegetables is often touted as a healthy choice, but it is important to remember that food safety is just as important as nutrition. We need to be aware of the safety of the food we consume, and this includes the food we purchase from the supermarket.
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The Risks of Food Pathogens in Fresh Meat Products and How to Avoid Them
When it comes to grocery shopping, food safety is a top priority for consumers as we all want to make sure that the food we bring home is safe to eat. Therefore, consumers need to be aware of the prevalence of food pathogens in foods when purchasing from supermarkets, understand the potential risks, and how to minimize them.
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Role of Acidulant and pH in Food Safety
Acidulants such as acetic, adipic, citric, fumaric, lactic, malic, phosphoric, tartaric acids, and glucono-delta-lactone are commonly used as food additives in processed foods and beverages. They are used for leavening functions in baked goods, control gel formation, and maintaining the viscosity of confections and gelatin desserts.
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Understanding the Importance of Water Activity Towards Food Safety
When it comes to food safety and quality, there are two critical measurements that all food manufacturers must be concerned with: moisture content and water activity.
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Automated Quechers Cleanup for High-Throughput Analysis of Chemical Contaminants in Food
The automated mini-SPE cleanup coupled with GCMSMS analysis not only achieved high quality results for diverse type of analytes and foods, the approach also enabled reliable, high-throughput operations without much labor or instrument maintenance.
