News & Analysis on Food & Beverage Development & Technology
Disruption in supply chain within the last 12 months has dramatically increased the number of positive samples for acrylamide.
The highly toxic acrylamide (2-propenamide) has been found in certain cooked foods, including fried and baked foods, and is formed from asparagine as a by-product of the Maillard reaction at temperatures above 120 °C.
Check out the complete acrylamide workflow solutions in our free GC-MS application compendium for food safety analysis.
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Thermo Fisher Scientific shares how lab professionals in food industry can address regulatory demands with analytical technologies.
Paid for and content provided by Thermo Fisher Scientific
Minimize the potential for food supply contamination and reduce risk to handlers and consumers
Regulations that set the maximum residue limits of pesticides in food matrices present significant analytical challenges due to low limits of quantitation required in these complex matrices.
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