Spectroscopy, Rheology and Extrusion Food Development and Testing Applications

Food product development

Extrusion in food processing

On-demand webinar: How extrusion conditions influence the properties of starch compounds

Application note: The influence of extrusion conditions on the processability of starch compounds

Plant-based meat development

Learn more about plant-based meats

Food manufacturing quality control

Quality control in the beverage industry

Learn more about beverage analysis

Sensory attributes of food

Learn more about sensory attribute applications below

Creating sweets

Application note: Breaking Strength of Chocolate

Application note: Flow behavior of chocolate melts

Proximate analysis of food

Learn more about proximate analysis applications below

Food nutritional analysis

Learn more about nutritional analysis applications below

Nutrition and dairy manufacturing

Application note: Rheology and texture of cheese and a vegan cheese analogue

Application note: Rapid In-Process Analysis of Fat and Dry Matter in Cheese

Application note: Spreadability of Cream Cheese - Influence of Temperature and Fat Content

Food production contaminants

Application note: Classification of herbs by FT-NIR Spectroscopy using the Thermo Scientific Antaris II Analyzer

Application note: Foreign protein detection