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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.
Soy Shows Promise as Natural Anti-Microbial Agent
Researchers from University of Guelph show that soy isoflavones and peptides could be used to reduce microbial contamination of food.
First DNA Vaccine in the EU Recommended for Use in Salmon
Clynav to protect Atlantic salmon from serious infectious disease.
Grant to Fund Million Peaks Project
The European Research Council (ERC) has awarded a prestigious Advanced Grant to Prof. Peter Schoenmakers, Prof. Albert Polman and Prof. Huib Bakker, all three of whom work at the University of Amsterdam (UvA).
Finding Inorganic Arsenic in Foodstuffs
A new European standard method to determine the content of inorganic arsenic in foodstuffs has been developed at the National Food Institute, Technical University of Denmark.
Effective Identification of Low-Gliadin Wheat Lines
Researchers have demonstrated the use of NIRS to identify low-gliadin wheat lines.
Virus Causing Tilapia Die-Offs Identified
Discovery of the virus causing Tilapia die-offs in Israel and Ecuador points the way to protecting a fish that feeds multitudes.
Interactive Maps Reveal Global Obesity
World’s obese population hits 640 million, according to largest ever study.
Eating Green Could be in Your Genes
Genetic variation uncovered that has evolved in populations that have historically favored vegetarian diets, such as in India, Africa and parts of East Asia.
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Measurement of Phenolic Compounds in Red Wines Using the SpectraMax® Plus384 Microplate Reader
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Molecular Devices

Measurement of tannin, iron-reactive phenolics, anthocyanin and polymeric pigment in red wine is an important part of quality control in the wine industry. Precise and reliable measurement of phenolic compounds in wine is critical for making decisions during fermentation, maceration, pressing and blending. Harbertson et al. developed a comprehensive red wine phenolics assay in 2003.1 Traditionally this assay is performed using a cuvette-based UV-vis spectrophotometer. It is a time-consuming and laborious process of reading individual samples in separate cuvettes, recording the results, and analyzing the data. Identifying the need for a rapid and cost-effective way of performing the assay, Heredia et al. adapted the assay for a microplate platform. This approach increases the throughput with respect to labor, time and sample volume. The assay widens the capacity to monitor the fermentations for extraction of phenolic compounds in an average-sized winery. Here we describe the use of MDS Analytical Technologies’ SpectraMax® Plus384 microplate reader and SoftMax® Pro software to efficiently collect and analyze the data for this assay.

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