Basic knowledge of Nuclear Magnetic Risonamces (NMR)
Understnding the utility of high-resolution solid-state NMR spectroscopy for the study of food components and, in many cases, intact foods. Evaluation of advantages and some disadvantages of the method.
NMR techniques provide powerful tools for the study of the physical and chemical properties of foods. The major techniques and applications of NMR in food science are summarized in a compact overview of the ‘state of the art’ and future of the use of NMR in the food industry.
NMR Spectroscopy in Food Analysis di Apostolos Spyros, Photis Dais - Royal Society of Chemistry - October 2012