NMR methodologies in food analysis

Luisa Mannina

Primo

;Anatoly Petrovich Sobolev

Secondo

;Violetta Aru;Alessia Bellomaria;Fabio Bertocchi;Bruno Botta;Laura Ruth Cagliani;Augusta Caligiani;Francesco Capozzi;Dorisa Çela;Flaminia Cesare Marincola;Alessandra Ciampa;Laura Del Coco;Roberto Consonni;Carmelo Corsaro;Maurizio Delfini;Valeria Di Tullio;Francesco Paolo Fanizzi;Vito Gallo;Francesca Ghirga;Raffaella Gianferri;Chiara Roberta Girelli;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 Micozzi;Salvatore Milone;Adele Mucci;Ridvan Nepravishta;Maurizio Paci;Angelica Palisi;Alessandro Piccolo;Gianfranco Picone;Noemi Proietti;Antonio Randazzo;Valeria Righi;Archimede Rotondo;Andrea Salvo;Francesco Savorani;Paola Scano;Elisabetta Schievano;Fabio Sciubba;Leonardo Tenori;Alessia Trimigno;Paola Turano;Sebastiano Vasi

Penultimo

;Donatella Capitani

Ultimo

2017-01-01

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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.