Uloga spektroskopije nuklearne magnetske rezonancije (NMR) u analizi hrane

undergraduate thesis

• Title (english): Diverse application of nuclear magnetic resonance (NMR) in food analysis
• Author: Maja Lastovčić
• Mentor: Lidija Barišić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Organic Chemistry); Zagreb
• Defense date and country: 2019-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Kvalitativna i kvantitativna analiza hrane omogućuje prehrambenim tehnolozima plasiranje kvalitetnog, ujednačenog i ispravnog proizvoda na tržište. Razvoj industrijske proizvodnje hrane zahtijeva i razvoj analitičkih metoda za procjenu kvalitete namirnica. NMR-spektroskopija idealan je alat za takve analize jer je brza metoda, nedestruktivna prema analiziranom uzorku i jednostavna za korištenje. Magnetsko rezonancijsko oslikavanje (MRI) je metoda koja se zasniva na NMR i omogućuje praćenje promjena u strukturi namirnica kroz sve faze proizvodnje. Rezultati dobiveni pomoću ovih metoda izvor su informacija pomoću kojih se optimiziraju svi koraci u proizvodnji hrane.

Abstract (english)

Food technology requires both qualitative and quantitative food analysis in order to place quality, balanced and accurate products on the market. The development of industrial food production is based on the development of analytical methods for the assessment of food quality. NMR-spectroscopy is fast, non-destructive to the analyzed sample and it's easy to use and therefore is the ideal tool for food analysis. NMR-based MRI method allows us to monitor changes in the structure of foods through all phases of production. The results obtained by these methods are the source of information by which all steps in food production are optimized.

• Keywords: autentičnost; bioaktivne molekule; konzerviranje; NMR-analiza hrane
• Keywords (english): authenticity; bioactive molecules; preservation; NMR analysis of food
• Language: croatian
• URN:NBN: urn:nbn:hr:159:579079
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-09-23 07:12:06