List view / Grid view

Nuclear Magnetic Resonance (NMR)

 

Food Analysis In-Depth Focus 2017

17 February 2017 | By

Loop-mediated isothermal nucleic acid amplification (LAMP) for food microbiology testing; Best practice for crystallisation kinetics measurements via NMR; and MyToolBox – the smart way to tackle mycotoxins...

Food fraud: Testing honey with NMR-profiling

9 December 2015 | By Stephan Schwarzinger, Felix Brauer and Paul Rösch, Research Center for Bio-Macromolecules, University Bayreuth, ALNuMed GmbH / Bernd Kämpf, FoodQS GmbH, Markt Erlbach

Honey – for thousands of years it has been the only source of sweet taste, and it still is the prototype of an all-natural, healthy food. In particular with the growing trends for organic food and a healthy life-style honey has enjoyed steadily increasing popularity. Unfortunately, while demand is on…

The new frontier in foodomics: the perspective of nuclear magnetic resonance spectroscopy

26 April 2013 | By Francesco Capozzi, Foodomics Laboratory, Department of Agro-Food Science and Technology, University of Bologna

Nuclear magnetic resonance (NMR) spectroscopy is an investigation technique to study matter. It is based on the properties of magnetically active nuclei, which respond to a perturbation induced in a sample by applying a radio wave pulse. The nuclei, if immersed in an intense magnetic field, respond to the pulse…

Practical examples of innovative NMR approaches to food analysis

6 September 2012 | By Luisa Mannina, Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma & Laboratorio di Risonanza Magnetica Annalaura Segre, Istituto di Metodologie Chimiche, CNR and Anatoly P. Sobolev Laboratorio di Risonanza Magnetica Annalaura Segre, Istituto di Metodologie Chimiche, CNR

NMR spectroscopy is currently one of the key methods for food characterisation1. Foodstuff is a complex matrix including many different compounds with different chemical structures, concentrations, solubility, properties and nutritional values. Each food type contains primary and secondary metabolites. Primary metabolites, i.e. organic acids, amino acids and sugars, involved in…

Perspectives on modern NMR spectroscopy for personalised nutrition

4 July 2012 | By Serge Rezzi, Bioanalytical Science Department, Nestlé Research Centre

Since the pioneer discovery of nuclear magnetic resonance (NMR) spectroscopy by Isidor Rabi in 1938, it has become a central analytical technology in multiple scientific domains of chemistry, physics and biology. Uniquely suited to measure the spin properties of magnetically active nuclei, NMR has emerged as a very popular technique…

The food sector and Nuclear Magnetic Resonance Spectroscopy: A 10 year overview

22 February 2010 | By Adrian J. Charlton, Food and Environment Research Agency, Department for Environment, Food & Rural Affairs

For many years, NMR spectroscopy was largely overlooked by the food industry. Maybe this was understandable. The instruments were expensive, the skills required to operate them could at best be described as specialist and there wasn't a broad understanding of the way in which the technology could be applied within…

New developments in low field NMR for the characterisation of food microstructure

1 June 2009 | By Matthieu Adam-Berret and François Mariette, Cemagref & Université européenne de Bretagne

Fats are present in most food products and they have a significant importance for fat-containing products such as chocolate and butter. The physical properties of fats depend on the polymorphic behaviour and inter-solubility of their major triacylglycerol components and the phase behaviour of these mixtures is of paramount importance for…

Measurement of water dynamics by low-field NMR

18 August 2008 | By Dr Hanne Christine Bertram. Senior Project Scientist, University of Aarhus

Water is a major constituent in many foods. For example, in several of our basic food items such as muscle-based foods and vegetables, water is the dominating component and is in many ways of primary importance for the quality of these products. Low-field proton NMR relaxometry is an excellent technique…

Small NMR in food innovation

13 June 2008 | By J. P. M. van Duynhoven, Gert-Jan W. Goudappel, Elena Trezza, Adrian M. Haiduc, Franck Duval, Wladyslaw P. Weglarz, Unilever Food and Health Research Institute, Vlaardingen, The Netherlands

NMR is a versatile tool for structural assessment of food materials and this pertains in particular for its benchtop and hand-held implementations. Such “small NMR” equipment can literally be deployed in all phases of foods innovation. This is illustrated by several industry examples.

Send this to a friend