NMR applications in food analysis. Part B
02 Pubblicazione su volume
Proietti Noemi, Capitani Donatella, 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, 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, Mannina Luisa, Marini Federico, Mastrorilli Pietro, Mazzei Pierluigi, Miccheli Alfredo, Micozzi Alessandra, Salvatore Milone, Mucci Adele, Nepravishta Ridvan, Paci Maurizio, Palisi Angelica, Piccolo Alessandro, Picone Gianfranco, Randazzo Antonio, Righi Valeria, Rotondo Archimede, Salvo Andrea, Savorani Francesco, Scano Paola, Schievano Elisabetta, Sciubba Fabio, Sobolev Anatoly Petrovich, Tenori Leonardo, Trimigno Alessia, Turano Paola, Vasi Sebastiano, Di Tullio Valeria
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.