NMR methodologies in food analysis

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

  • Luisa Mannina
  • Anatoly Petrovich Sobolev
  • Alessia Bellomaria
  • Fabio Bertocchi
  • Bruno Botta
  • Laura Ruth Cagliani
  • Augusta Caligiani
  • Francesco Capozzi
  • Dorisa Çela
  • Flaminia Cesare Marincola
  • Alessandra Ciampa
  • Laura Del Cocoo
  • Roberto Consonni
  • Carmelo Corsaro
  • Maurizio Delfini
  • Valeria Di Tullio
  • Francesco Paolo Fanizzio
  • Vito Gallo
  • Francesca Ghirga
  • Raffaella Gianferri
  • Chiara Roberta Girellio
  • Cinzia Ingallina
  • Luca Laghi
  • Mario Latronico
  • Francesco Longobardi
  • Claudio Luchinat
  • Domenico Mallamace
  • Stefano Mammi
  • Walter Mandaliti
  • Federico Marini
  • Pietro Mastrorilli
  • Pierluigi Mazzei
  • Alfredo Miccheli
  • Alessandra Micozzio
  • Salvatore Miloneo
  • Adele Mucci
  • Ridvan Nepravishta
  • Maurizio Paci
  • Angelica Palisi
  • Alessandro Piccolo
  • Gianfranco Picone
  • Noemi Proietti
  • Antonio Randazzo
  • Valeria Righi
  • Archimede Rotondo
  • Andrea Salvo
  • Paola Scano
  • Paola Scano
  • Fabio Sciubba
  • Leonardo Tenori
  • Elisabetta Schievano
  • Paola Turano
  • Sebastiano Vasi
  • Donatella Capitani

Nuclear Magnetic Resonance (NMR) methodologies offer a comprehensive characterization of foodstuffs owing to the possibility to study a sample from different points of view including structural, compositional, functional, morphological etc. aspects. High resolution NMR spectroscopy applied to semi-solid food samples or to extracts in solution is used to determine the foodstuff composition. Here, some features of high resolution NMR methodologies related to food analysis such as quantitative analysis, chemometrics, and use of databases are included. Other NMR methodologies such as relaxometry and imaging described in this chapter give precious information regarding morphology and texture of intact food samples.

OriginalsprogEngelsk
TitelAnalytical Chemistry : Developments, Applications and Challenges in Food Analysis
Antal sider54
ForlagNova Science Publishers
Publikationsdato1 jan. 2017
Sider103-156
ISBN (Trykt)9781536122671
ISBN (Elektronisk)9781536122824
StatusUdgivet - 1 jan. 2017

ID: 228369341