Origin of Food Products by means of the Analysis of Isotopic Content: The application of Site Specific Nuclear Magnetic Resonance and Isotopic Ratio Mass Spectrometry in food chemistry
Origin of Food Products by means of the Analysis of Isotopic Content: The application of Site Specific Nuclear Magnetic Resonance and Isotopic Ratio Mass Spectrometry in food chemistry
Last Updated on Monday, 30 May 2011 12:11 Written by Administrator Monday, 30 May 2011 12:11
Origin of Food Products by means of the Analysis of Isotopic Content: The application of Site Specific Nuclear Magnetic Resonance and Isotopic Ratio Mass Spectrometry in food chemistry
In the first chapter of my thesis I present a brief overview of analytical methods used in food chemistry such as IR, Raman, NMR, UV/Vis, fluorescence spectroscopy, chromatography, electronic nose, DNA- based technology, thermal techniques. The second chapter is dedicated to the analysis of ascorbic acid. It describes a new method for calculating site-specific 13C relative abundances in vitamin C samples.A modern study for the territorial classification of wines is presented in the third chapter. The fourth chapter examines a couple of synthetic procedures for the preparation of a long chain alcohol (octacosanol) and the use of IRMS to discriminate samples coming from different synthetic or natural pathways. The last chapter is a description of the work done during the visiting period in the Department of Geological Science in Bloomington (Indiana, U.S.).
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Tags: Analysis, Application, Chemistry, Content, Food, isotopic, Magnetic, Mass, means, Nuclear, Origin, Products, Ratio, Resonance, Site, Specific, Spectrometry