1. Principios de Resonancia Magnética
RMN Aplicada a Tecnología de
Alimentos.
Tópicos Especiales en Colorimetría y
Espectrometría.
Prof. Dr. Miguel Martín Landrove
Centro de Física Molecular y Médica, Facultad de Ciencias, Universidad Central
de Venezuela y Centro de Diagnóstico Docente, Las Mercedes, Caracas.
2. Algunas páginas Web:
• The Basics of NMR, Joseph P. Hornak.
http://www.cis.rit.edu/htbooks/nmr/nmr-main.htm
• NMR Spectroscopy. Principles and Applications, Henry
Zerpa.
http://www.ch.ic.ac.uk/local/organic/nmr.html
• 2D NMR Spectroscopy, Marc Bria, Pierre Watkin, Yves
Plancke.
http://www.univ-lille1.fr/lcom/RMN2D/resum2D_us/index1.htm
3. El Átomo y el Núcleo Atómico
Protones
Neutrones
Número de electrones = Número de protones = Z
Número de protones + Número de neutrones = A
55. Engelsen SB, Jensen MK, Pedersen HT, Nørgaard L, Munck L (2001) NMR-baking and multivariate
prediction of instrumental texture parameters in bread. Journal of Cereal Science, 33, 59–69.
56. H.T. Pedersen, S. Ablett, D.R. Martin, M.J.D. Mallet, S.B. Engelsen, Application of the NMR-
MOUSE to food emulsions, Journal of Magnetic Resonance 165, 49 (2003).
57. M.-I. Kuo, S. Gunasekaran, M. Johnson, C. Chen, Nuclear magnetic resonance study of water
mobility in pasta filata and non-pasta filata mozzarella, J. Dairy Sci. 84, 1950 (2001).
58. M.-I. Kuo, S. Gunasekaran, M. Johnson, C. Chen, Nuclear magnetic resonance study of water
mobility in pasta filata and non-pasta filata mozzarella, J. Dairy Sci. 84, 1950 (2001).
59. E. Leal, M. Martín-Landrove, Z. González, Estudio de almidones nativos y almidones
modificados mediante la resonancia magnética nuclear, Memorias IV Congreso Venezolano de
Química 077, 212 (1999).
65. M.-I. Kuo, S. Gunasekaran, M. Johnson, C. Chen, Nuclear magnetic resonance study of water
mobility in pasta filata and non-pasta filata mozzarella, J. Dairy Sci. 84, 1950 (2001).
73. G. Liger-Belair, E. Prost, M. Parmentier, P. Jeandet, J.-M. Nuzillard, Diffusion coefficient of
CO2 molecules as determined by 13C NMR in various carbonated beverages, Journal of
Agricultural and Food Chemistry 51, 7560 (2003).
81. G. Le Gall, I.J. Colquhoun, M. Defernez, Metabolite profiling using 1H NMR spectroscopy for
quality assessment of green tea, Camellia cinensis (L.), Journal of Agricultural and Food
Chemistry 52, 692 (2004).
82. G. Le Gall, I.J. Colquhoun, M. Defernez, Metabolite profiling using 1H NMR spectroscopy for
quality assessment of green tea, Camellia cinensis (L.), Journal of Agricultural and Food
Chemistry 52, 692 (2004).
83. I.F. Duarte, A. Barros, C. Almeida, M. Spraul, A.M. Gil, Multivariate analysis of NMR and FTIR
data as a potential tool for the quality control of beer, Journal of Agricultural and Food
Chemistry 52, 1031 (2004).
84.
85.
86.
87.
88.
89.
90.
91.
92.
93. W. Dolata, E. Piotrowska, J. Wajdzik, J. Tritt-Goc, The use of the MRI technique in the evaluation of water
Distribution in tumbled porcine muscle, Meat Science 67, 25 (2004).
94. H.C. Bertram, A.K. Wittaker, W.R. Shorthose, H.K. Andersen, A.H. Karlsson, Water
characteristics in cooked beef as influenced by ageing and high-pressure treatment - an NMR
micro imaging study, Meat Science 66, 301 (2004).
95. G. Galed, M.E. Fernández-Valle, A. Martínez, A. Heras, Application of MRI to monitor the
process of ripening and decay in citrus treated with chitosan solutions, Magnetic Resonance
Imaging 22, 127 (2004).
96.
97.
98.
99. J. Lammertyn, T. Dresselaers, P. Van Hecke, P. Jansóck, M. Wevers, B.M. Nicolaï, Analysis of
the time course of core breakdown in ‘Conference’ pears by means of MRI and X-Ray CT,
Postharvest Biology and Technology 29, 19 (2003).
100. J. Lammertyn, T. Dresselaers, P. Van Hecke, P. Jansóck, M. Wevers, B.M. Nicolaï, Analysis of
the time course of core breakdown in ‘Conference’ pears by means of MRI and X-Ray CT,
Postharvest Biology and Technology 29, 19 (2003).
101.
102. L. Foucat, R.G. Taylor, R. Labas, J.P. Renou, Characterization of frozen fish by NMR imaging
and histology, August (2001).
103. STUDIES OF PHYSICAL STATE OF WATER IN MAIZE FROM NORTHEAST CHINA (CV. HUANGMO
417) DURING DRYING AT SUBZERO TEMPERATURES, C. Borompichaichartkul, G. Moran, G.S.
Srzednicki and R.H. Driscoll Drying’ 2002-Proceedings of the 13th International Drying Symposium
(IDS’ 2002) Beijing, China, 27-30 August’ 2002, vol. B, pp. 1325
104. STUDIES OF PHYSICAL STATE OF WATER IN MAIZE FROM NORTHEAST CHINA (CV. HUANGMO
417) DURING DRYING AT SUBZERO TEMPERATURES, C. Borompichaichartkul, G. Moran, G.S.
Srzednicki and R.H. Driscoll Drying’ 2002-Proceedings of the 13th International Drying Symposium
(IDS’ 2002) Beijing, China, 27-30 August’ 2002, vol. B, pp. 1325
