NMR methodologies in food analysis

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

NMR methodologies in food analysis

Luisa Mannina, Anatoly Petrovich Sobolev^*, Violetta Aru, Alessia Bellomaria, Fabio Bertocchi, Bruno Botta, Laura Ruth Cagliani, Augusta Caligiani, Francesco Capozzi, Dorisa Çela, Flaminia Cesare Marincola, Alessandra Ciampa, Laura Del Cocoo, Roberto Consonni, Carmelo Corsaro, Maurizio Delfini, Valeria Di Tullio, Francesco Paolo Fanizzio, Vito Gallo, Francesca GhirgaRaffaella Gianferri, Chiara Roberta Girellio, 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 Micozzio, Salvatore Miloneo, Adele Mucci, Ridvan Nepravishta, Maurizio Paci, Angelica Palisi, Alessandro Piccolo, Gianfranco Picone, Noemi Proietti, Antonio Randazzo, Valeria Righi, Archimede Rotondo, Andrea Salvo, Paola Scano, Paola Scano, Fabio Sciubba, Alessia Trimigno, Leonardo Tenori, Elisabetta Schievano, Paola Turano, Sebastiano Vasi, Donatella Capitani

^*Corresponding author af dette arbejde

Food Analytics and Biotechnology

4 Citationer (Scopus)

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.

Originalsprog	Engelsk
Titel	Analytical Chemistry : Developments, Applications and Challenges in Food Analysis
Antal sider	54
Forlag	Nova Science Publishers
Publikationsdato	1 jan. 2017
Sider	103-156
ISBN (Trykt)	9781536122671
ISBN (Elektronisk)	9781536122824
Status	Udgivet - 1 jan. 2017

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Citationsformater

Mannina, L., Sobolev, A. P., Aru, V., Bellomaria, A., Bertocchi, F., Botta, B., Cagliani, L. R., Caligiani, A., Capozzi, F., Çela, D., Marincola, F. C., Ciampa, A., Cocoo, L. D., Consonni, R., Corsaro, C., Delfini, M., Tullio, V. D., Fanizzio, F. P., Gallo, V., ... Capitani, D. (2017). NMR methodologies in food analysis. I Analytical Chemistry: Developments, Applications and Challenges in Food Analysis (s. 103-156). Nova Science Publishers.

Mannina, L, Sobolev, AP, Aru, V, Bellomaria, A, Bertocchi, F, Botta, B, Cagliani, LR, Caligiani, A, Capozzi, F, Çela, D, Marincola, FC, Ciampa, A, Cocoo, LD, Consonni, R, Corsaro, C, Delfini, M, Tullio, VD, Fanizzio, FP, Gallo, V, Ghirga, F, Gianferri, R, Girellio, CR, Ingallina, C, Laghi, L, Latronico, M, Longobardi, F, Luchinat, C, Mallamace, D, Mammi, S, Mandaliti, W, Marini, F, Mastrorilli, P, Mazzei, P, Miccheli, A, Micozzio, A, Miloneo, S, Mucci, A, Nepravishta, R, Paci, M, Palisi, A, Piccolo, A, Picone, G, Proietti, N, Randazzo, A, Righi, V, Rotondo, A, Salvo, A, Scano, P, Scano, P, Sciubba, F, Trimigno, A, Tenori, L, Schievano, E, Turano, P, Vasi, S & Capitani, D 2017, NMR methodologies in food analysis. i Analytical Chemistry: Developments, Applications and Challenges in Food Analysis. Nova Science Publishers, s. 103-156.

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AU - Sobolev, Anatoly Petrovich

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AU - Botta, Bruno

AU - Cagliani, Laura Ruth

AU - Caligiani, Augusta

AU - Capozzi, Francesco

AU - Çela, Dorisa

AU - Marincola, Flaminia Cesare

AU - Ciampa, Alessandra

AU - Cocoo, Laura Del

AU - Consonni, Roberto

AU - Corsaro, Carmelo

AU - Delfini, Maurizio

AU - Tullio, Valeria Di

AU - Fanizzio, Francesco Paolo

AU - Gallo, Vito

AU - Ghirga, Francesca

AU - Gianferri, Raffaella

AU - Girellio, Chiara Roberta

AU - Ingallina, Cinzia

AU - Laghi, Luca

AU - Latronico, Mario

AU - Longobardi, Francesco

AU - Luchinat, Claudio

AU - Mallamace, Domenico

AU - Mammi, Stefano

AU - Mandaliti, Walter

AU - Marini, Federico

AU - Mastrorilli, Pietro

AU - Mazzei, Pierluigi

AU - Miccheli, Alfredo

AU - Micozzio, Alessandra

AU - Miloneo, Salvatore

AU - Mucci, Adele

AU - Nepravishta, Ridvan

AU - Paci, Maurizio

AU - Palisi, Angelica

AU - Piccolo, Alessandro

AU - Picone, Gianfranco

AU - Proietti, Noemi

AU - Randazzo, Antonio

AU - Righi, Valeria

AU - Rotondo, Archimede

AU - Salvo, Andrea

AU - Scano, Paola

AU - Sciubba, Fabio

AU - Trimigno, Alessia

AU - Tenori, Leonardo

AU - Schievano, Elisabetta

AU - Turano, Paola

AU - Vasi, Sebastiano

AU - Capitani, Donatella

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AB - 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.

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NMR methodologies in food analysis

Abstract

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