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Nuclear Magnetic Resonance (NMR)

 

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The bitter taste of honey analysis

24 November 2020 | By

Professor Chris Elliott questions the validity of a recent article which claimed widespread honey fraud in the UK and calls for regulators and Government to make strides towards better testing methods.

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Food Fraud In-Depth Focus 2018

21 August 2018 | By

This issue of our Food Fraud supplement looks at fighting modern slavery in the supply chain, preventing imitation food and encouraging business to be aware of new risks such as cyber crime.

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Issue 4, 2018

20 August 2018 | By

Food fraud examined, the evolution of the bar code, and rethinking food packaging as a resource: just a few of the articles covered in this issue of New Food.

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Best practice for crystallisation kinetics measurements via NMR

2 April 2017 | By , ,

Low resolution or pulsed NMR (nuclear magnetic resonance) is an easy and fast way to determine solid fat content (SFC) of cocoa butter and other fats. It can also be used to observe the crystallisation process. However, in literature several ways of sample preparation and handling, especially for crystallisation kinetics…

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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...

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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…

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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…