Food and Beverages

Heavy Metals

• Infant foods (ICPMS)
• Food with Nutrient Function Claims- (AA)
• Pet food (AA)
• MULTI-COMPONENT ANALYSIS OF HEAVY METALS in Various Foods Using Shimadzu’s AA, ICP, ICPMS & EDX

Natural Toxins

• Mycotoxins-LCMS​
• Mycotoxins-Online SFE-SFCMS
• Shellfish toxins-LCMS

Others [Food Contamination]

• Determination of pyrrolizidine alkaloids in plant material using SFC-MS/MS
• Identification of Food Borne-pathogen
• Dioxins in Food​
• Pyrrolidine Alkaloids

Residual Pesticides

• Glyphosate, Glufosinate and AMPA in Beverages Using a Triple Quadrupole LC/MS/MS
• Simultaneous pesticide analysis (OFFline SFE-GCMS)​
• Direct analysis of glyphosate in food (LCMS)​
• Direct probe ionization of glyphosate in beverage (DPiMS)
• Simultaneous pesticide analysis (Online SFE-SFCMS)​
• Simultaneous pesticide analysis (​GCMS)​
• Simultaneous pesticide analysis (LCMS)​
• Simultaneous pesticide analysis in food (LCMS)​
• Simultaneous pesticide Analysis (SFC-MS)
• 313 Residual Pesticides in Black tea(LCMS/GCMS)
• 326 Residual Pesticides in Rice(LCMS/GCMS)
• FAST, QUANTITATIVE ANALYSIS OF 1000+ PESTICIDES Using MRM Mass Spectrometry
• QuEChERS extracted pesticide quantitation by LCMS QTOF using HRAM at high data acquisition speed

Veterinary Drugs

• Veterinary Drug Residue (LCMS)​
• Aminoglycoside antibiotic Residue (LCMS)​

• Información relacionada

Edible Oils

• Identification of Vegetable Oils (MALDI)​
• Lard adulteration​ (FTIR)​
• Differentiating Olive oil​ (UV)​

Food / Beverages

• Wine​ (LCMS/GCMS)​
• Meat Species​ (PCR)​
• Tea Leaves​ (RF)​

Herb & Spice

• Identification of Spice (DART-MS)

Honey

• Quantitative analysis of Honey (FTIR)

• Información relacionada

Amino acids

• Amino acids in Various foods
• Non-derivatization LC/MS/MS Method for amino acids in fish

Bitterness

• Bittering components in Beer

Color

• Color, Bitterness of Beer
• Color measurement of Sugar and Juice
• Maple Syrup Color​

Freshness

• Freshness of fish meat (Nucleic acid)
• Freshness of fish meat (Amino acid and Histamine)
• Heat Denaturation of Protein (DSC)
• Heat Denaturation of Protein (FTIR)

Organic Acids

• Various methods for organic acids analysis
• Organic acids in Wine
• Short chain Fatty Acids using GCMS

Sugar

• Sugar in fruit juice
• Monosaccharides and Disaccharides in soft drink
• Quantitative analysis of Honey-FTIR
• High sensitivity analysis

Sweetener

• Simultaneous analysis for artificial sweetener
• Sugar alcohols in energy drink
• Commercial Stevia Sweetener

Texture

• Observation of Voids in White Bread
• Care food texture
• Fat Globules in milk
• Beverage texture
• Chicken texture analysis

• Información relacionada

Fermented beverage

• Amino acids in fermented drinks
• Chiral Amino acids in fermented drinks
• Hydrogen Sulfide in Beer

Fermented food

• Fermentation Process Monitoring of Yogurt
• MALDI-PPSQ Protein analysis

• Información relacionada

Aroma Analysis

• Coffee aroma (SPME arrow)
• White wine aroma (ITEX DHS)
• Beer aroma using Peak Deconvolution (SPME arrow)
• Aroma compounds and metabolites in food
• Cheese aroma (Optic-4/Monotrap)

Off-Flavor Analysis

• Off flavor in food package
• Off flavor in Beer
• Kimchi smell using GC-SCD and GCMS

• Información relacionada

Food Allergen

• Allergenic Substance (PCR)
• Peanut Allergen in Cumin and Spice mix
• Lactose, Allolactose, Lactulose and Saccharides Contained in Low Lactose Dairy Products
• HIGH SPECIFICITY and SENSITIVITY ANALYSIS OF FOOD ALLERGENS with LC-MS/SM Technology

Halal

• Porcine specific Peptide
• Bovine and Porcine Gelatines in Food
• Pork in beef food
• Lard in Coconut Oil

• Información relacionada