Shallot Holmes and the food detectives
Welcome to the "Shallot Holmes and the Food Detectives" blog
Shallot Holmes developed a name for himself already in his pre-teen years thanks to his sharp mind and investigative nature. He was the shallot that could most frequently discover who had just cut up another member of the onion community by carefully performing tears trace analysis on sleeping chefs. Shallot Holmes was inspired to officially pursue a career as a food detective when overhearing his parents discussing a notorious case of food fraud, mainly the addition of horse meat to lasagna that was supposed to contain ground beef only. Shallot Holmes is well educated in all methods used in food analytics.
Shallot Holmes post overview
Beyond Protein: The Role of Devarda Distillation in Selective Nitrogen Determination
Shallot Holmes explains the importance of selective nitrogen determination and how to distinguish between organic nitrogen and other forms, such as nitrates and nitrites.
Feeling the Heat: Troubleshooting Hydrolysis for Accurate Hot Extraction
Join Nancy as she heads to the Black Forest in Germany to help Wilhelm Wackler and Heinz Heißluft perform acid hydrolysis.
The Fondue Fiasco: Using NIR to Monitor Cheese Blending
Join the food detectives as they head to Cheddar Gorge to help a client with their cheese blends. Can NIR analysis help make corrections during the process?
The Case of the Costly Cuts: How NIR Trims Expenses and Carves Out Savings
Join the food detectives as they help a meat producer whose analysis costs are skyrocketing. Is it possible to perform more analysis and save money over time?
