Application of nuclear magnetic resonance in food analysis

Detalhes bibliográficos
Autor(a) principal: QU,Qian
Data de Publicação: 2022
Outros Autores: JIN,Lan
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102078
Resumo: Abstract Nuclear magnetic resonance (NMR) spectroscopy is one of the most powerful techniques to analyze sample components, determine the structures of compounds and study chemical reaction processes. NMR is a rapid and noninvasive analytical method that was initially used to study moisture in food. The structural composition of food can be determined by analyzing the components of oil, protein and carbohydrates. The combination of NMR and multivariate statistical data has become increasingly popular in the field of food science. However, due to its low sensitivity and imperfect technical knowledge, NMR still has great development potential in the field of food science and very bright prospects. This review focuses on the application of NMR in food analysis, including oil, red wine, honey, milk, fruits and vegetables. NMR can quickly identify various compounds, distinguish the geographical origin of species, assess food quality, reveal various fraud behaviors, and predict the shelf life of food.
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spelling Application of nuclear magnetic resonance in food analysisNMRfood sciencemultivariate statistical analysisfood qualityAbstract Nuclear magnetic resonance (NMR) spectroscopy is one of the most powerful techniques to analyze sample components, determine the structures of compounds and study chemical reaction processes. NMR is a rapid and noninvasive analytical method that was initially used to study moisture in food. The structural composition of food can be determined by analyzing the components of oil, protein and carbohydrates. The combination of NMR and multivariate statistical data has become increasingly popular in the field of food science. However, due to its low sensitivity and imperfect technical knowledge, NMR still has great development potential in the field of food science and very bright prospects. This review focuses on the application of NMR in food analysis, including oil, red wine, honey, milk, fruits and vegetables. NMR can quickly identify various compounds, distinguish the geographical origin of species, assess food quality, reveal various fraud behaviors, and predict the shelf life of food.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102078Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.43622info:eu-repo/semantics/openAccessQU,QianJIN,Laneng2022-06-22T00:00:00Zoai:scielo:S0101-20612022000102078Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-06-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Application of nuclear magnetic resonance in food analysis
title Application of nuclear magnetic resonance in food analysis
spellingShingle Application of nuclear magnetic resonance in food analysis
QU,Qian
NMR
food science
multivariate statistical analysis
food quality
title_short Application of nuclear magnetic resonance in food analysis
title_full Application of nuclear magnetic resonance in food analysis
title_fullStr Application of nuclear magnetic resonance in food analysis
title_full_unstemmed Application of nuclear magnetic resonance in food analysis
title_sort Application of nuclear magnetic resonance in food analysis
author QU,Qian
author_facet QU,Qian
JIN,Lan
author_role author
author2 JIN,Lan
author2_role author
dc.contributor.author.fl_str_mv QU,Qian
JIN,Lan
dc.subject.por.fl_str_mv NMR
food science
multivariate statistical analysis
food quality
topic NMR
food science
multivariate statistical analysis
food quality
description Abstract Nuclear magnetic resonance (NMR) spectroscopy is one of the most powerful techniques to analyze sample components, determine the structures of compounds and study chemical reaction processes. NMR is a rapid and noninvasive analytical method that was initially used to study moisture in food. The structural composition of food can be determined by analyzing the components of oil, protein and carbohydrates. The combination of NMR and multivariate statistical data has become increasingly popular in the field of food science. However, due to its low sensitivity and imperfect technical knowledge, NMR still has great development potential in the field of food science and very bright prospects. This review focuses on the application of NMR in food analysis, including oil, red wine, honey, milk, fruits and vegetables. NMR can quickly identify various compounds, distinguish the geographical origin of species, assess food quality, reveal various fraud behaviors, and predict the shelf life of food.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102078
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102078
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.43622
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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