No abstract

No abstract

Recent successful applications of proton high resolution magic angle spinning nuclear magnetic resonance ( 1 H HR-MAS NMR) and isotope ratio mass spectrometry (IRMS) in food science have prompted the authors to use these new techniques to analyse bread and flour samples produced in southern Italy. The aim of this work was to find qualitative and quantitative information that could be exploited to characterise bread and flour samples. The analysis was carried out on tender and durum wheat flours and the breads obtained from them. Compositional differences among the samples were observed. Isotopic parameters revealed differences between the flour types.

Characterization of the lipid fraction of raw cow and buffalo milk samples, collected in different breeding areas in Apulia, a region of southern Italy, were performed by means of 1 H NMR. The aim of this work was to establish whether FA composition data obtained by 1 H NMR can be used in the differentiation of buffalo and cow milk samples according to species. A complete assignment of the signals present in the spectrum was attempted by COSY, heteronuclear multiple-quantum coherence, and heteronuclear singlequantum coherence spectra. Quantification of FA was carried out by inserting the integrals of particular peaks in suitable calculations. Multivariate statistical analysis, conducted on the results of the quantification, permitted buffalo and cow milks to be distinguished.