Data di Pubblicazione:
2017
Citazione:
NMR Methodologies in Food Analysis / Mannina, Luisa; Sobolev, Anatoly Petrovich; Aru, Violetta; Bellomaria, Alessia; Bertocchi, Fabio; Botta, Bruno; Cagliani, Laura Ruth; Caligiani, Augusta; Capozzi, Francesco; Çela, Dorisa; Marincola, Flaminia Cesare; Ciampa, Alessandra; Coco, Laura Del; Consonni, Roberto; Corsaro, Carmelo; Delfini, Maurizio; Tullio, Valeria Di; Fanizzi, Francesco Paolo; Gallo, Vito; Ghirga, Francesca; Gianferri, Raffaella; Girelli, Chiara Roberta; Ingallina, Cinzia; Laghi, Luca; Latronico, Mario; Longobardi, Francesco; Luchinat, Claudio; Mallamace, Domenico; Mammi, Stefano; Mandaliti, Walter; Marini, Federico; Mastrorilli, Pietro; Mazzei, Pierluigi; Miccheli, Alfredo; Micozzi, Alessandra; Milone, Salvatore; Mucci, Adele; Nepravishta, Ridvan; Paci, Maurizio; Palisi, Angelica; Piccolo, Alessandro; Picone, Gianfranco; Proietti, Noemi; Randazzo, Antonio; Righi, Valeria; Rotondo, Archimede; Salvo, Andrea; Savorani, Francesco; Scano, Paola; Schievano, Elisabetta; Sciubba, Fabio; Tenori, Leonardo; Trimigno, Alessia; Turano, Paola; Vasi, Sebastiano; Capitani, Donatella. - capitolo 5(2017), pp. 103-156.
Abstract:
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.
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.
Tipologia CRIS:
Capitolo/Saggio
Keywords:
NMR, food science, food composition, chemometrics
Elenco autori:
Mannina, Luisa; Sobolev, Anatoly Petrovich; Aru, Violetta; Bellomaria, Alessia; Bertocchi, Fabio; Botta, Bruno; Cagliani, Laura Ruth; Caligiani, Augusta; Capozzi, Francesco; Çela, Dorisa; Marincola, Flaminia Cesare; Ciampa, Alessandra; Coco, Laura Del; Consonni, Roberto; Corsaro, Carmelo; Delfini, Maurizio; Tullio, Valeria Di; Fanizzi, Francesco Paolo; Gallo, Vito; Ghirga, Francesca; Gianferri, Raffaella; Girelli, Chiara Roberta; Ingallina, Cinzia; Laghi, Luca; Latronico, Mario; Longobardi, Francesco; Luchinat, Claudio; Mallamace, Domenico; Mammi, Stefano; Mandaliti, Walter; Marini, Federico; Mastrorilli, Pietro; Mazzei, Pierluigi; Miccheli, Alfredo; Micozzi, Alessandra; Milone, Salvatore; Mucci, Adele; Nepravishta, Ridvan; Paci, Maurizio; Palisi, Angelica; Piccolo, Alessandro; Picone, Gianfranco; Proietti, Noemi; Randazzo, Antonio; Righi, Valeria; Rotondo, Archimede; Salvo, Andrea; Savorani, Francesco; Scano, Paola; Schievano, Elisabetta; Sciubba, Fabio; Tenori, Leonardo; Trimigno, Alessia; Turano, Paola; Vasi, Sebastiano; Capitani, Donatella
Link alla scheda completa:
Titolo del libro:
Analytical Chemistry: Developments, Applications and Challenges in Food Analysis