NMR applications in food analysis: Part B

Proietti, Noemi;Capitani, Donatella;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;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;Mannina, Luisa;Marini, Federico;Mastrorilli, Pietro;Mazzei, Pierluigi;Miccheli, Alfredo;Micozzio, Alessandra;Miloneo, Salvatore;Mucci, Adele;Nepravishta, Ridvan;Paci, Maurizio;Palisi, Angelica;Sobolev, Anatoly Petrovich;Piccolo, Alessandro;Picone, Gianfranco;Randazzo, Antonio;Righi, Valeria;Rotondo, Archimede;Salvo, Andrea;Savorani, Francesco;Scano, Paola;Schievano, Elisabetta;Sciubba, Fabio;Tenori, Leonardo;Trimigno, Alessia;Turano, Paola;Vasi, Sebastiano;Tullio, Valeria Di

2017-01-01

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Abstract

Applications of low-field NMR relaxometry and NMR-imaging in the analysis of food samples are described using examples of different food matrices and different problems related to food processing, maturation and ageing, authenticity, shelf-life, perishability, etc.