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January 2014
Scientific News
Detecting Fake Parmesan Cheeses
Scientists report on a way to catch adulteration of the regional artisanal products.
Cancer-Fighting Properties Of Horseradish Revealed
Horseradish contains cancer-fighting compounds known as glucosinolates. Glucosinolate type and quantity vary depending on size and quality of the horseradish root. For the first time, the activation of cancer-fighting enzymes by glucosinolate products in horseradish has been documented.
Process Analysis in Real Time
With a real-time mass spectrometer developed by Fraunhofer researchers, it has become possible for the first time to analyze up to 30 components simultaneously from the gas phase and a liquid, including in-situ analysis.
An E.coli Detector May be in Your Hands Soon
Hand-held device that can be used to detect a variety of pathogens—including foodborne pathogens like E. coli—at all stages in the food supply chain, from fields to restaurants may be available soon.
Three Quarters of the Population Believe That Food in Germany is Safe
According to the latest survey results, consumers rate climate change and / or environmental pollution as the most significant risks to health.
Why do Tomatoes Smell "Grassy"?
Researchers identify enzymes that convert the grassy smell of tomatoes into a sweeter scent.
Compounds Found in Fruits Could Treat Diseases
Fruit discovery could provide new treatments for obesity, type 2 diabetes and cardiovascular disease.
Sticky Molecules to Tackle Obesity and Diabetes
Researchers at Okayama University have reported that the overexpression of an adhesion molecule found on the surface of fat cells appears to protect mice from developing obesity and diabetes.
Process Contaminants in Vegetable Oils and Foods
Glycerol-based process contaminants found in palm oil, but also in other vegetable oils, margarines and some processed foods, raise potential health concerns for average consumers of these foods in all young age groups, and for high consumers in all age groups.
Apricot Kernels Pose Risk of Cyanide Poisoning
Eating more than three small raw apricot kernels, or less than half of one large kernel, in a serving can exceed safe levels. Toddlers consuming even one small apricot kernel risk being over the safe level.
15 Jan 2014 - 15 Jan 2014
Prague, Czech Republic
1 Day Sample preparation and quality control of nucleic acids
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SLAS2014
18 Jan 2014 - 22 Jan 2014
San Diego, CA, USA
SLAS2014
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20 Jan 2014 - 22 Jan 2014
Gothenburg, Sweden
3 days Hands-on qPCR
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20 Jan 2014 - 24 Jan 2014
Milton Keynes, UK
5-day Complete GC & GC-MS training course
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20 Jan 2014 - 24 Jan 2014
Milton Keynes, UK
3-day Practical Essentials of GC & GC-MS training course
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Pharmaceutical Microbiology
21 Jan 2014 - 22 Jan 2014
London, UK
Pharmaceutical Microbiology
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28 Jan 2014 - 29 Jan 2014
Milton Keynes, UK
2-day Hands-on Advanced Injection training course
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Accumulation of Contaminants of Emerging Concern in Edible Crops
30 Jan 2014 - 30 Jan 2014
Webinar
Accumulation of Contaminants of Emerging Concern in Edible Crops
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