Data di Pubblicazione:
2017
Citazione:
NMR Applications in Food Analysis: Part A / Sobolev, A.P., Mannina, L., Aru, V., Bellomaria, A., Bertocchi, F., Botta, B., Cagliani, L.R., Caligiani, A., Capozzi, F., Çela, D., Marincola, F.C., Ciampa, A., Coco, L.D., Consonni, R., Corsaro, C., Delfini, M., Tullio, V.D., Fanizzi, F.P., Gallo, V., Ghirga, F., et al. - In: Analytical Chemistry: Developments, Applications and Challenges in Food AnalysisNew York : Nova Science Publishers, Inc., 2017. - ISBN 9781536122824. - pp. 157-253
Abstract:
Applications of high-resolution NMR in liquid-state and in semi-solid matrices in the
analysis of food components and entire food samples are described using examples of
different food matrices and different problems related to food safety, traceability,
geographical and botanical origin, farming methods, food processing, maturation and
ageing, etc. Although NMR has not yet been recognized as an official methodology of food
control for the numerous applications of NMR reported in the literature, the potenziality of
this methodology also shows as an approach complementary to the other recognized
conventional methodologies.
analysis of food components and entire food samples are described using examples of
different food matrices and different problems related to food safety, traceability,
geographical and botanical origin, farming methods, food processing, maturation and
ageing, etc. Although NMR has not yet been recognized as an official methodology of food
control for the numerous applications of NMR reported in the literature, the potenziality of
this methodology also shows as an approach complementary to the other recognized
conventional methodologies.
Tipologia CRIS:
Capitolo/Saggio
Keywords:
liquid state NMR, HR-MAS NMR, food science, food composition,
chemometrics
Elenco autori:
Sobolev, Anatoly Petrovich; Mannina, Luisa; 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