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231223s2004 xx ||||| 00| ||eng c |
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|a (DE-627)NLM147217296
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|a (NLM)15022201
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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1 |
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|a Shintu, Laetitia
|e verfasserin
|4 aut
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|a Is high-resolution magic angle spinning NMR a practical speciation tool for cheese samples? Parmigiano Reggiano as a case study
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|c 2004
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|a Text
|b txt
|2 rdacontent
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|a ohne Hilfsmittel zu benutzen
|b n
|2 rdamedia
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|a Band
|b nc
|2 rdacarrier
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|a Date Completed 15.03.2005
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|a Date Revised 10.12.2019
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|a published: Print
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|a Citation Status MEDLINE
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|a 2004 John Wiley & Sons, Ltd.
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|a High-resolution magic angle spinning (HRMAS) NMR is probably the most apt NMR method to analyze complex materials involving a solid phase, e.g. foodstuffs. We present here an HRMAS analysis of grated cheese (Parmigiano Reggiano). A full NMR characterization of this cheese allows the identification of the presence of fatty acids (saturated and unsaturated), amino acids and other small organic molecules. Since the presence and relative concentration of these molecules have previously been shown to correlate with organoleptic, origin and age characterization, HRMAS NMR of cheese is likely to provide a good complimentary tool for the analysis of this food material
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|a Comparative Study
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|a Evaluation Study
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|a Journal Article
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|a Validation Study
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|a Amino Acids
|2 NLM
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|a Fatty Acids
|2 NLM
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| 650 |
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7 |
|a Spin Labels
|2 NLM
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1 |
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|a Ziarelli, Fabio
|e verfasserin
|4 aut
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1 |
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|a Caldarelli, Stefano
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Magnetic resonance in chemistry : MRC
|d 1985
|g 42(2004), 4 vom: 15. Apr., Seite 396-401
|w (DE-627)NLM098179667
|x 0749-1581
|7 nnns
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| 773 |
1 |
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|g volume:42
|g year:2004
|g number:4
|g day:15
|g month:04
|g pages:396-401
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|a AR
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|d 42
|j 2004
|e 4
|b 15
|c 04
|h 396-401
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