ANALYTICAL CHEMISTRY

ANALYTICAL CHEMISTRY

PHYSICAL CHEMISTRY

PHYSICAL CHEMISTRY

INDUSTRIAL CHEMISTRY

INDUSTRIAL CHEMISTRY

INORGANIC CHEMISTRY

INORGANIC CHEMISTRY

ORGANIC CHEMISTRY

ORGANIC CHEMISTRY

nmr relaxometry for food scienceNuclear Magnetic Resonance (NMR) is a powerful tool for many different applications. Recently, several NMR techniques have been developed to investigate different aspects of food science; in particular, NMR relaxation and NMR field-cycling techniques revealed to be useful to characterize the chemical-physical properties of food systems, their changes during food processing, as well as to detect food adulterations.

A recent review was published in Trends in Food Science & Technology by Valentina Domenici and collegues (Elif Gokcen Ates, Małgorzata Florek-Wojciechowska, Anton Gradišek, Danuta Kruk, Nadica Maltar-Strmečki, Mecit Oztop, Emin Burcin Ozvural and Anne-Laure Rollet), in the frame of the European collaboration EURELAX COST Action CA1509. The analysis of relaxation dispersion characteristics of food systems may complement knowledge about composition and dynamics of their constituents. This method can be exploited for discrimination of liquids, determination of diffusion coefficient or paramagnetic ion concentration, observation of crystallization/solidification processes.
Link: https://www.sciencedirect.com/science/article/pii/S0924224421001333

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