1H HR-MAS NMR and isotopic investigation of bread and flour samples produced in southern Italy

Autor:	Stefano Ghelli, Angela Sgaramella, Maria Antonietta Brescia, Antonio Sacco
Rok vydání:	2003
Předmět:	Nutrition and Dietetics Magic angle Chemistry digestive oral and skin physiology fungi food and beverages Mineralogy High resolution Cereal product Magic angle spinning Food science Isotope-ratio mass spectrometry Agronomy and Crop Science Control methods Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 83:1463-1468
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.1561
Popis:	Recent successful applications of proton high resolution magic angle spinning nuclear magnetic resonance (1H HR-MAS NMR) and isotope ratio mass spectrometry (IRMS) in food science have prompted the authors to use these new techniques to analyse bread and flour samples produced in southern Italy. The aim of this work was to find qualitative and quantitative information that could be exploited to characterise bread and flour samples. The analysis was carried out on tender and durum wheat flours and the breads obtained from them. Compositional differences among the samples were observed. Isotopic parameters revealed differences between the flour types. Copyright © 2003 Society of Chemical Industry
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::172b06263a33556da19fdf21a4aa98b1 https://doi.org/10.1002/jsfa.1561 Zobrazit plný text záznamu Plný text