The magic angle view to food: magic-angle spinning (MAS) NMR spectroscopy in food science

Jensen Henrik Max; Bertram Hanne Christine

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The magic angle view to food: magic-angle spinning (MAS) NMR spectroscopy in food science

机译：The magic angle view to food: magic-angle spinning (MAS) NMR spectroscopy in food science

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摘要

Nuclear Magnetic Resonance (NMR) spectroscopy has been used in food science and nutritional studies for decades and is one of the major analytical platforms in metabolomics. Many foods are solid or at least semi-solid, which denotes that the molecular motions are restricted as opposed to in pure liquids. While the majority of NMR spectroscopy is performed on liquid samples and a solid material gives rise to constraints in terms of many chemical analyses, the magic angle thrillingly enables the application of NMR spectroscopy also on semi-solid and solid materials. This paper attempts to review how magic-angle spinning (MAS) NMR is used from farm-to-fork' in food science.

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来源
《Metabolomics :》 |2019年第3期|44-44|共25页
作者
Jensen Henrik Max; Bertram Hanne Christine;
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作者单位

DuPont Nutr Biosci ApS, Edwin Rahrsvej 38, DK-8220 Brabrand, Denmark;

Aarhus Univ, Dept Food Sci, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark;

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原文格式 PDF
正文语种英语
中图分类生理学;
关键词
Semi-solid food characterization; Food composition; Foodomics; Food metabolites; Meat; Dairy; Plant-based food; Taste compounds; Cheese; Food authenticity; Intact tissue; Food structure; Fruit ripening; Grain filling; vegetables; plant biochemistry;

The magic angle view to food: magic-angle spinning (MAS) NMR spectroscopy in food science

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