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Food and Beverage
From raw ingredients to final packaging, LECO instruments offer compositional analysis for moisture, fat, protein, and ash—ensuring product consistency, safety, and accurate labeling.
24-webinar-moisture-content
Moisture Content is a key parameter for all food and feed laboratories. It is needed for dry base calculations as well as for the general water content determination. In milk and milk products, the amount of total solids TS is an important paramet...
JL-PCON20-LPO-020
203-821-682
The production of coffee and process development of new coffee variants and substitutes (caffeine free, alternative taste, and
aroma profiles, etc.), is a huge industry globally. The ability to guarantee the safety of these products while also mon...
HF-ASBC19-LPSS-277
LECO Pegasus BT 4D users, Dr. Susanne Kuhn, discusses their GCxGC work.
2024nts03
Joining us from The Open University, UK, Dr. Geraint Huw Morgan, STEM Research Infrastructure Lead and Director of the Centre for Analytical Solutions, present an in-depth exploration of non-targeted screening techniques for complex aroma profile...
203-821-624
This application note details the determination of nitrogen and protein content in beer using the LECO FP928 Nitrogen/Protein Determinator. Accurate protein measurement is essential in the brewing industry for quality control, as protein levels ca...
203-821-562
203-821-586
203-821-648
203-821-622
209-200-177
Pegasus BTX Application Snapshot - Molassess
2024NTS06
Joining us from the University of Messina, Mariosimone Zoccali, Assistant Professor of Analytical Chemistry, present on 'Boosting Food Analysis Using GCxGC-ToFMS.
In his talk, Prof. Zoccali explores the pioneering applications of Comprehensive Two...
203-821-640
Sensory Directed Analysis of GC-MS Data via Olfactory Detection
HF-ACS21-LPSS-284
HF-ISCC13-LPSS-110
FS-PCON19-LPO-017
The Dumas technique is tested on samples containing low nitrogen levels.