1. NMR applications in food analysis: Part B
- Author
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Proietti, N., Capitani, D., Aru, V., Bellomaria, A., Bertocchi, F., Botta, B., Cagliani, L. R., Caligiani, A., Capozzi, F., Çela, D., Marincola, F. C., alessandra ciampa, Coco, L. D., Consonni, R., Corsaro, C., Delfini, M., Fanizzio, F. P., Gallo, V., Ghirga, F., Gianferri, R., Girellio, C. R., Ingallina, C., Laghi, L., Latronico, M., Longobardi, F., Luchinat, C., Mallamace, D., Mammi, S., Mandaliti, W., Mannina, L., Marini, F., Mastrorilli, P., Mazzei, P., Miccheli, A., Micozzio, A., Miloneo, S., Mucci, A., Nepravishta, R., Paci, M., Palisi, A., Sobolev, A. P., Piccolo, A., Picone, G., Randazzo, A., Righi, V., Rotondo, A., Salvo, A., Savorani, F., Scano, P., Schievano, E., Sciubba, F., Tenori, L., Trimigno, A., Turano, P., Vasi, S., Tullio, V. D., Proietti N., Capitani D., Aru V., Bellomaria A., Bertocchi F., Botta B., Cagliani L.R., Caligiani A., Capozzi F., Cela D., Marincola F.C., Ciampa A., Coco L.D., Consonni R., Corsaro C., Delfini M., Fanizzio F.P., Gallo V., Ghirga F., Gianferri R., Girellio C.R., Ingallina C., Laghi L., Latronico M., Longobardi F., Luchinat C., Mallamace D., Mammi S., Mandaliti W., Mannina L., Marini F., Mastrorilli P., Mazzei P., Miccheli A., Micozzio A., Miloneo S., Mucci A., Nepravishta R., Paci M., Palisi A., Sobolev A.P., Piccolo A., Picone G., Randazzo A., Righi V., Rotondo A., Salvo A., Savorani F., Scano P., Schievano E., Sciubba F., Tenori L., Trimigno A., Turano P., Vasi S., and Tullio V.D.
- Subjects
low-field NMR relaxometry, NMR-imaging, food science, food composition ,food composition ,Food composition ,Food science ,Low-field NMR relaxometry ,NMR-imaging ,Chemistry (all) ,low-field NMR relaxometry ,food science ,chemometrics ,NMR - Abstract
Multifarious applications of NMR (high-resolution NMR in liquid-state and in semi-solid matrices, low-field NMR relaxometry, and NMR-imaging) 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. Althoug NMR has not yet been recognized as an official methodology for the food control the numerous applications of NMR reported in the literature show the potenziality of this methodology also as an approach complementary to the other recognized conventional methodologies.