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Descripción
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| Food is a comoplex system formed by several chemical compounds and physical structures at different organization levels. For food analysis and characterization, it is not only important the study of the chemical composition, which will define the nutrient content, but also the physical distribution of the different compartmens and structures that will define the physical properties of food product and thus, the acceptance by the consumers. When taking about Nuclear Magnetic Resonance (NMR) spectroscopy we refer to several techniques that study the interaction of electromagnetic radiation with matter. NUclear magnetic spectroscopy is the use of the NMR phenomenon to study physical, chemical and biological proporties of matter, from the microscopic to he macroscopic,NMR spectroscopy is a very successful and multipurpuse technique which is very suitable combined with chemometrics, for the analysis of food products. In this chapter, we will review several NMR techniques that are related to both chemical and physical characterization. Such Techniques are IH High-Resolution Magic Angle Spin (1H HR-MAS) which provides a high resolution chemical spectrum without component extraction relaxometry, which gives information about teh water compartmentation, structure and integrity, magnetic resonance imaging, and chemical shift imaging, which is an efficient tool for the physiological analysis of fruit and vegetables. The following chapter will address, first of all, what needs to be measured on food, as well as several NMR techniques that have been used for the analysis of food products. | |
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Internacional
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DOI
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Edición del Libro
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Editorial del Libro
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Bentham books |
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ISBN
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978-1-68108-144-1 |
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Serie
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Título del Libro
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Applications of NMR spectroscopy. Applications in food Sciences |
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Desde página
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3 |
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Hasta página
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61 |