NMR applications in food analysis: Part A
| Autor: | Sobolev, A. P., Mannina, L., Aru, V., Bellomaria, A., Bertocchi, F., Botta, B., Cagliani, L. R., Caligiani, A., Capozzi, F., Çela, D., Marincola, F. C., Ciampa, A., Del Coco, L., Consonni, R., Corsaro, C., Delfini, M., Di Tullio, V., Fanizzio, F. P., Gallo, V., Ghirga, F., Gianferri, R., Girellio, C. R., Cinzia Ingallina, 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., Savorani, F., Scano, P., Schievano, E., Sciubba, F., Tenori, L., Trimigno, A., Turano, P., Vasi, S., Capitani, D. |
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| Přispěvatelé: | Marcello Locatelli and Christian Celia (University 'G. d’Annunzio' of Chieti-Pescara, Chieti, Italy, and others), 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, Coco, Laura Del, Consonni, Roberto, Corsaro, Carmelo, Delfini, Maurizio, Tullio, Valeria Di, 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, Milone, 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 |
| Předmět: |
Chemometrics
Food composition Food science HR-MAS NMR Liquid state NMR liquid state NMR food composition digestive oral and skin physiology Chemistry (all) Liquid state NMR HR-MAS NMR liquid state NMR HR-MAS NMR food science food composition chemometrics food science Chemometrics Food composition Food science chemometrics NMR |
| Zdroj: | Scopus-Elsevier Analytical Chemistry: Developments, Applications and Challenges in Food Analysis, edited by Marcello Locatelli and Christian Celia. New York: Nova Science Publishers, Inc., 2017 info:cnr-pdr/source/autori:Anatoly Petrovich Sobolev, Luisa Mannina, Violetta Aru, Alessia Bellomaria, Fabio Bertocchi, Bruno Botta, Laura Ruth Cagliani, Augusta Caligiani, Francesco Capozzi, Dorisa Çela, Flaminia Cesare Marincola, Alessandra Ciampa, Laura Del Coco, Roberto Consonni, Carmelo Corsaro, Maurizio Delfini, Valeria Di Tullio, Francesco Paolo Fanizzi, Vito Gallo, Francesca Ghirga, Raffaella Gianferri, Chiara Roberta Girelli, 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 Micozzi, Salvatore Milone, Adele Mucci, Ridvan Nepravishta, Maurizio Paci, Angelica Palisi, Alessandro Piccolo, Gianfranco Picone, Noemi Proietti, Antonio Randazzo, Valeria Righi, Archimede Rotondo, Andrea Salvo, Francesco Savorani, Paola Scano, Elisabetta Schievano, Fabio Sciubba, Leonardo Tenori, Alessia Trimigno, Paola Turano, Sebastiano Vasi and Donatella Capitani/titolo:NMR Applications in Food Analysis: Part A/titolo_volume:Analytical Chemistry: Developments, Applications and Challenges in Food Analysis/curatori_volume:Marcello Locatelli and Christian Celia/editore: /anno:2017 |
| Popis: | Multifarious applications of NMR (high-resolution NMR in liquid-state and in semi-solid matrices, low-field NMR relaxometry, and NMR-imaging) 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. Althoug NMR has not yet been recognized as an official methodology for the food control the numerous applications of NMR reported in the literature show the potenziality of this methodology also as an approach complementary to the other recognized conventional methodologies. |
| Databáze: | OpenAIRE |
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