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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
30/03/2022 |
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Data da última atualização: |
24/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MORAES, T. B.; COLNAGO, L. A. |
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Afiliação: |
LUIZ ALBERTO COLNAGO, CNPDIA. |
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Título: |
Noninvasive analyses of food products using low field time domain NMR: A review of relaxometry methods. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Brazilian Journal of Physics, v. 52, 43, 2022. |
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Páginas: |
9 p. |
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DOI: |
https://doi.org/10.1007/s13538-022-01055-1 |
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Idioma: |
Inglês |
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Conteúdo: |
In the last two decades, several noninvasive physical methods based on the interactions of electromagnetic radiation with matter have been developed to evaluate the food quality. Some of these methods uses ionizing radiation or radiation that strongly interacts with chemical compound limiting the analysis to the food surface. Nuclear magnetic resonance (NMR) is based on radiofrequency radiation, so it does not use ionizing radiation and is not strongly attenuated by food or package composition; therefore, it can be used in noninvasive analysis of intact and packaged foods. Although high-resolution NMR spectroscopy and imaging have been used in food analysis, they are usually based on expensive and bulky instruments that limit their practical application. Therefore, most noninvasive NMR-based analyses of intact food have been performed using low-cost, low-feld, time-domain NMR instruments (TD-NMR). Instrumental requirements, pulse sequences, applications and limitation of TD-NMR in noninvasive analysis of fresh and industrialized food products will be reviewed. |
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Palavras-Chave: |
NMR spectroscopy; Nuclear magnetic resonance; Relaxometry; TD-NMR. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01715naa a2200205 a 4500
001 2141632
005 2024-01-24
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s13538-022-01055-1$2DOI
100 1 $aMORAES, T. B.
245 $aNoninvasive analyses of food products using low field time domain NMR$bA review of relaxometry methods.$h[electronic resource]
260 $c2022
300 $a9 p.
520 $aIn the last two decades, several noninvasive physical methods based on the interactions of electromagnetic radiation with matter have been developed to evaluate the food quality. Some of these methods uses ionizing radiation or radiation that strongly interacts with chemical compound limiting the analysis to the food surface. Nuclear magnetic resonance (NMR) is based on radiofrequency radiation, so it does not use ionizing radiation and is not strongly attenuated by food or package composition; therefore, it can be used in noninvasive analysis of intact and packaged foods. Although high-resolution NMR spectroscopy and imaging have been used in food analysis, they are usually based on expensive and bulky instruments that limit their practical application. Therefore, most noninvasive NMR-based analyses of intact food have been performed using low-cost, low-feld, time-domain NMR instruments (TD-NMR). Instrumental requirements, pulse sequences, applications and limitation of TD-NMR in noninvasive analysis of fresh and industrialized food products will be reviewed.
653 $aNMR spectroscopy
653 $aNuclear magnetic resonance
653 $aRelaxometry
653 $aTD-NMR
700 1 $aCOLNAGO, L. A.
773 $tBrazilian Journal of Physics$gv. 52, 43, 2022.
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| 11. |  | CAPALBO, D. M. F. Produção de bactérias entomopatogênicas. In: BATISTA FILHO, A.; LEITE, L.G. (coord.). Programa de treinamento em controle biológico microbiano de insetos -COMINT. Campinas: Instituto Biológico, 1992. p.52-63| Tipo: Capítulo em Livro Técnico-Científico |
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