Naslov
NMR Spectroscopy in Food Science

Autori
Uršulin-Trstenjak, Natalija ; Kovaček, Damir ; Vikić-Topić, Dražen

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
The First International Dubrovnik NMR Course / Vikić-Topić, Dražen - Dubrovnik, 1999, 26-26

Skup
The First International Dubrovnik NMR Course

Mjesto i datum
Dubrovnik, Hrvatska, 27.06.1999. - 30.06.1999

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
NMR spectroscopy; food science; olive oils

Sažetak
Spetroscopic methods are becoming increasingly important for probing food as a complex, heterogeneous system. They are more used for ensuring the quality of raw materials and products at the place of production and during the processing. Many spectroscopic methods (IR, NMR etc.) have recently become simplified to the point where they can be used routinely in factories. Nowdays they are also widely used for consumer protection and legal enforcement. The first application of NMR in food analysis goes back 1950s, in the case of low resolution NMR, and to 1962 for the first high resolution apllication. The use of high magnetic fields, giving greater sensitivity and spectral dispersion, stimulates interest in NMR spectroscopy as a routine method for the analysis of food samples. Most foods are highly labile systems, subject to biochemical and chemical changes, where NMR offers a powerful method of following them. Thus, 13 C NMR is widely used for analysis of olive oils, as a potential method for the quantitative determination of fatty acids in the triacylglycerols. Ontogenetic changes of water status and accumulated soluble compounds in growing cherry fruits are following by 1H NMR imaging. High field (11.7-14 T) 1H NMR can be applied for the apple juice authentication. Other examples of applications of NMR spectroscopy in food science will be discussed as well.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA