NMR applications in food analysis: Part A

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;Del Coco, Laura;Consonni, Roberto;Corsaro, Carmelo;Delfini, Maurizio;Di Tullio, Valeria;Fanizzio, Francesco Paolo;Gallo, Vito;Ghirga, Francesca;Gianferri, Raffaella;Girellio, 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;Micozzio, Alessandra;Miloneo, 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

2017-01-01

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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.