This thesis aims to discuss the techniques of analysis of food components, focusing on the determination of the concentration of lactose in milk by NMR. The characteristics of milk are described, focusing on the consequences in the aspect of the NMR spectrum. The procedure performed in the laboratory is described, concluding with the comparison of the experimental data with those declared on the label by the dairy companies.
Questa tesi ha lo scopo di discutere le tecniche di analisi di componenti alimentari, focalizzandosi sulla determinazione della concentrazione del lattosio nel latte mediante NMR. Si descrivono le caratteristiche del latte, concentrandosi sulle conseguenze nell'aspetto dello spettro NMR. Si descrive la procedura eseguita in laboratorio, concludendo con il confronto dei dati sperimentali con quelli dichiarati in etichetta dalle ditte di latte.
Quantificazione del Lattosio nel Latte mediante spettroscopia NMR
BATALONI, CLARISSA
2021/2022
Abstract
This thesis aims to discuss the techniques of analysis of food components, focusing on the determination of the concentration of lactose in milk by NMR. The characteristics of milk are described, focusing on the consequences in the aspect of the NMR spectrum. The procedure performed in the laboratory is described, concluding with the comparison of the experimental data with those declared on the label by the dairy companies.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/11483