NMR-Based Approaches in the Study of Foods
In this review, the three different NMR-based approaches usually used to study foodstuffs are described, reporting specific examples. The first approach starts with the food of interest that can be investigated using different complementary NMR methodologies to obtain a comprehensive picture of food...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/22/7906 |
| _version_ | 1797464430537080832 |
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| author | Anatoly P. Sobolev Cinzia Ingallina Mattia Spano Giacomo Di Matteo Luisa Mannina |
| author_facet | Anatoly P. Sobolev Cinzia Ingallina Mattia Spano Giacomo Di Matteo Luisa Mannina |
| author_sort | Anatoly P. Sobolev |
| collection | DOAJ |
| description | In this review, the three different NMR-based approaches usually used to study foodstuffs are described, reporting specific examples. The first approach starts with the food of interest that can be investigated using different complementary NMR methodologies to obtain a comprehensive picture of food composition and structure; another approach starts with the specific problem related to a given food (frauds, safety, traceability, geographical and botanical origin, farming methods, food processing, maturation and ageing, etc.) that can be addressed by choosing the most suitable NMR methodology; finally, it is possible to start from a single NMR methodology, developing a broad range of applications to tackle common food-related challenges and different aspects related to foods. |
| first_indexed | 2024-03-09T18:07:03Z |
| format | Article |
| id | doaj.art-852b951126124d39b946d99cc2c41521 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T18:07:03Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-852b951126124d39b946d99cc2c415212023-11-24T09:23:09ZengMDPI AGMolecules1420-30492022-11-012722790610.3390/molecules27227906NMR-Based Approaches in the Study of FoodsAnatoly P. Sobolev0Cinzia Ingallina1Mattia Spano2Giacomo Di Matteo3Luisa Mannina4Magnetic Resonance Laboratory “Segre-Capitani”, Institute for Biological Systems, CNR, Via Salaria, Km 29.300, 00015 Monterotondo, ItalyLaboratory of Food Chemistry, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyLaboratory of Food Chemistry, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyLaboratory of Food Chemistry, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyLaboratory of Food Chemistry, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, ItalyIn this review, the three different NMR-based approaches usually used to study foodstuffs are described, reporting specific examples. The first approach starts with the food of interest that can be investigated using different complementary NMR methodologies to obtain a comprehensive picture of food composition and structure; another approach starts with the specific problem related to a given food (frauds, safety, traceability, geographical and botanical origin, farming methods, food processing, maturation and ageing, etc.) that can be addressed by choosing the most suitable NMR methodology; finally, it is possible to start from a single NMR methodology, developing a broad range of applications to tackle common food-related challenges and different aspects related to foods.https://www.mdpi.com/1420-3049/27/22/7906NMR methodologyfood structurefood composition |
| spellingShingle | Anatoly P. Sobolev Cinzia Ingallina Mattia Spano Giacomo Di Matteo Luisa Mannina NMR-Based Approaches in the Study of Foods Molecules NMR methodology food structure food composition |
| title | NMR-Based Approaches in the Study of Foods |
| title_full | NMR-Based Approaches in the Study of Foods |
| title_fullStr | NMR-Based Approaches in the Study of Foods |
| title_full_unstemmed | NMR-Based Approaches in the Study of Foods |
| title_short | NMR-Based Approaches in the Study of Foods |
| title_sort | nmr based approaches in the study of foods |
| topic | NMR methodology food structure food composition |
| url | https://www.mdpi.com/1420-3049/27/22/7906 |
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