NMR Spectroscopy in Food Analysis

Apostolos Spyros is an Assistant Professor of Analytical Chemistry at the University of Crete. He has more than 20 years of hands-on experience in modern magnetic resonance techniques, including high resolution 1D, 2D and heteronuclear NMR, solid state NMR and MRI, and teaches analytical chemistry, spectroscopy and food analysis. During the last 10 years his research has focused on the development of novel analytical NMR methodologies for the characterization of organics, biomolecules, and lipids in complex matrices. He has published original papers and reviews dealing with analytical NMR applications in foods, natural products, biopolymers and organic materials in cultural heritage. Photis Dais is a Professor of Physical Chemistry and director of the NMR laboratory at the University of Crete with over 30 years of experience in NMR spectroscopy with a wide range of applications. During the last decade, he has published 21 research and 7 review articles and book chapters on food analysis and characterization by employing NMR spectroscopy. During the same time period, he has supervised 20 undergraduate diploma theses, 10 MSc theses, and 5 PhD theses, all on food science. He is the reviewer of 22 international journals and member of the editorial board of three journals.

• Chapter 1 û Introduction;Chapter 2 û Theoretical aspects;Chapter 3 û Instrumentation;Chapter 4 û Sample Preparation;Chapter 5 û Experimental Conditions and Processing;Chapter 6 û Chemometrics in Food Analysis;Chapter 7 û Fats and Oils;Chapter 8 û Wine and Beverages;Chapter 9 û Fruits and Vegetables;Chapter 10 û Milk and Dairy Products;Chapter 11 û Meat;Subject Index

In short, this is a good book that gives a broad and practical guide of how NMR can be used in food analysis. The chapters are well referenced and well laid out. It is a book that is useful to anyone who wants to know in depth the current state of this topic, while it will be a very valuable tool in preparing for postgraduate courses.