Chapter 6. NMR applications in food analysis: part A
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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
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.