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.

NMR methodologies in food analysis: Part B / Proietti, N., Capitani, D., Aru, V., Bellomaria, A., Bertocchi, F., Botta, B., Ruth Cagliani, L., Caligiani, A., Capozzi, F., Çela, D., Cesare Marincola, F., Ciampa, A., Del Coco, L., Consonni, R., Corsaro, C., Delfini, M., Paolo Fanizzi, F., Gallo, V., Ghirga, F., Gianferri, R., et al. - In: Analytical Chemistry: Developments, Applications and Challenges in Food Analysis / [a cura di] Marcello Locatelli, Christian Celia. - STAMPA. - New York : Nova Science Publishers, 2017. - ISBN 978-1-53612-267-1. - pp. 255-296

NMR methodologies in food analysis: Part B

Alessandra Ciampa;Vito Gallo;Mario Latronico;Pietro Mastrorilli;
2017

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.
2017
Analytical Chemistry: Developments, Applications and Challenges in Food Analysis
978-1-53612-267-1
Nova Science Publishers
NMR methodologies in food analysis: Part B / Proietti, N., Capitani, D., Aru, V., Bellomaria, A., Bertocchi, F., Botta, B., Ruth Cagliani, L., Caligiani, A., Capozzi, F., Çela, D., Cesare Marincola, F., Ciampa, A., Del Coco, L., Consonni, R., Corsaro, C., Delfini, M., Paolo Fanizzi, F., Gallo, V., Ghirga, F., Gianferri, R., et al. - In: Analytical Chemistry: Developments, Applications and Challenges in Food Analysis / [a cura di] Marcello Locatelli, Christian Celia. - STAMPA. - New York : Nova Science Publishers, 2017. - ISBN 978-1-53612-267-1. - pp. 255-296
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11589/123879
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