Applications of NMR to food science

E. Alberti; Peter Belton; A. M. Gil

doi:10.1016/S0066-4103(02)47039-1

Applications of NMR to food science

E. Alberti, Peter Belton, A. M. Gil

School of Chemistry

Research output: Contribution to journal › Article › peer-review

23 Citations (Scopus)

Abstract

This report reviews the literature on the applications of NMR to food science from 1995 until March 2001. In order to be able to keep the number of references to manageable proportions, the number of papers referred to has been limited to those applications where NMR plays a major role in the experimental programme. Applications where NMR is simply used as a routine structural tool have been left out. Following an introductory section, the report covers water in foods, biopolymers, analysis and authentication, complex systems, and new methods for food analysis.

Original language	English
Pages (from-to)	109-148
Number of pages	40
Journal	Annual Reports on NMR Spectroscopy
Volume	47
DOIs	https://doi.org/10.1016/S0066-4103(02)47039-1
Publication status	Published - 2002

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10.1016/S0066-4103(02)47039-1

Cite this

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