Chapter 5. NMR methodologies in food analysis
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Mannina Luisa, Sobolev Anatoly Petrovich, Aru Violetta, Bellomaria Alessia, Bertocchi Fabio, Botta Bruno, Cagliani Ruth Laura, Caligiani Augusta, Capozzi Francesco, Çela Dorisa, Cesare Marincola Flaminia, Ciampa Alessandra, Del Coco Laura, Consonni Roberto, Corsaro Carmelo, Delfini Maurizio, Di Tullio Valeria, Fanizzi Francesco Paolo, Gallo Vito, Ghirga Francesca, Gianferri Raffaella, Girelli 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, Micozzi Alessandra, Salvatore Milone, 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, Tenor iLeonardo, Trimigno Alessia, Turano Paola, Vasi Sebastiano, Capitani Donatella
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.