Antifoaming agents, emulsifiers, and surfactants are food additives that
help maintain the appearance and texture of foods, but possess little
nutritional value, per se. They are also important in food manufacturing
Many compounds are insoluble in water but are very soluble in organic
solvents. These biological compounds are referred to as lipids. Many
different types of lipids exist, often grouped together into families
for convenience. To the food scientist, p...
Carbohydrates are important food components affecting taste and
nutrition. The determination of the types and concentrations of
carbohydrates in foods is integral for energy evaluation, nutritional
labeling, quality control, and for identifying possi...
Almeida R, Pauling JK, Sokol E, Hannibal-Bach HK, Ejsing CS.J Am Soc
Mass Spectrom. 2015 Jan;26(1):133-48. doi: 10.1007/s13361-014-1013-x.
Epub 2014 Nov 13.Here we report on the application of a novel shotgun
lipidomics platform featuring an Orbitrap...
Wang J, Christison T, Backiel K, Ji G, Hu S, Lopez L, Huang Y, Huhmer
AApplication Note 622To demonstrate ion chromatography (IC) coupling
with high-resolution, accurate-mass (HRAM) MS for targeted metabolomics
analysis.Thermo Fisher Scientific, Camb...
This application note describes an easy to use method for the fast
separation of four maincompounds of the Stribild pill utilizing the
latest UHPLC equipment and technology. The method was further optimized
to consider the simultaneous analysis of a ...