Analytical Chromatography - Mortierella alpina Produces Interesting Compounds Other than Fatty Acids
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  June 28, 2019  
  Analytical Chromatography  
  The latest chromatography news from AZoNetwork  

#ALT# Analyzing Soft & Strong Drinks for Caffeine, Preservatives and Some Sweeteners

This technique is used to determine the mass concentration of caffeine and acesulfame K, as well as ascorbic acid, sorbic acid, benzoic acid, saccharin, and their respective salts in beverages. The technique applies to all kinds of alcoholic and non-alcoholic beverages, including energy and sports drinks, juices, wines, beers and beer products, vodka, brandy and spirits, and liquors.

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   Mortierella alpina Produces Interesting Compounds Other than Fatty AcidsMortierella alpina Produces Interesting Compounds Other than Fatty Acids
"The fungus Mortierella alpina has been used for many years in the production of polyunsaturated fatty acids for baby foods. Now, scientists have used chromatography to show that the fungus also produces a potent collection of natural surfactants, called malpinins.
   Optical Fiber Biosensors in Food SafetyOptical Fiber Biosensors in Food Safety
Both destructive and nondestructive analytical techniques are currently used to assess food products. Unfortunately, these techniques often require a considerable amount of time for both sample preparation and analysis. Optical biosensors may provide a viable alternative.


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