by Martin Peacock | Dec 29, 2019 | Uncategorized
At FoodSense we have a HPLC and it is through the use of this instrument that we have discovered an inconsistency between labs with regard to the HPLC detection of capsaicin. Over the years we have realized that the precision of the ASTA method can be good...
by Martin Peacock | Dec 29, 2019 | Uncategorized
The FoodSense – ChilliPot from ZP is a fast and easy instrument able to measure the hotness of chili, the pungency of garlic, the gingerness of ginger, the curcumin in turmeric, the sulfite in wine, the pH and E. coli. In this note we discuss measuring the...
by Martin Peacock | Dec 28, 2019 | Uncategorized
ZP’s FoodSense is a perfect little meter for wine producers, currently able to detect sulfite in wine and the pH of wine. The tech is also being expanded to detect acetic acid, lactic acid and other analytes in wine. Please click to read more. ...
by Martin Peacock | Dec 19, 2019 | Uncategorized
Many people discuss the Scoville Scale and the use of Scoville Heat Units (SHU) to measure the hotness of chillies, but how many people have read the original paper from 1912 by Wilbur Scoville paper printed in the American Pharmaceutical Association? ...
by Martin Peacock | Dec 18, 2019 | Uncategorized
The food production and processing industries are undergoing a quiet revolution as they respond to external and internal pressures. The keywords behind these forces of change include: authenticity, adulteration and waste. Authenticity – is the food...
by Martin Peacock | Dec 18, 2019 | Uncategorized
ZP AS is delighted to be awarded a certificate to be able to offer funded research in France, if you have any questions regarding ZP AS please don’t hesitate to contact us. FollowFollowFollow Read more Nitrate Potassium Calcium pH Ammonium Phosphate...
