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
The detectives measure colour with a Vis-NIR System
Things get pretty colourful in the office of the food detectives. A meat producer would like to control colour of his products to ensure consumer preference and satisfaction.
Extraction & evaporation: Sequential or parallel approach?
The food detectives get a new case that is based on need for speed. A client is interested in using extraction and evaporation but wants to get his results as fast as possible. He urgently needs advice on whether to adopt a sequential or parallel approach for analysis of his food samples.
How a sugar cane producer saved €180,000 in one year with NIR
The food detectives realize they often recommend NIR technology as the fastest method for quality control. But for those customers who need reference methods, such as fat extraction and Kjeldahl for protein determination, speed is also of tremendous importance.
Four tips on how to speed up Kjeldahl digestion: step-by-step by Eggcule Poirot
The food detectives realize they often recommend NIR technology as the fastest method for quality control. But for those customers who need reference methods, such as fat extraction and Kjeldahl for protein determination, speed is also of tremendous importance.
