chapter  13
38 Pages

Nuclear Magnetic Resonance Spectroscopy in Food Analysis

References ..................................................................................................................................... 311

This chapter deals with the food science applications of nuclear magnetic resonance (NMR), a technique very well described in several introductory and advanced books [1-5]. Although the authors do not give an in-depth treatment of the physical phenomenon of NMR, a simple theoretical description is offered at the beginning of each section to better understand the underlying principles and help choosing the right values for critical parameter when setting up an NMR experiment. This chapter has been organized by grouping the most useful NMR experiments, and the derived information that each different kind of NMR spectrometer is able to give, by type of instrument. In other words, in the following chapter the authors cover a number of NMR applications to food science from the instrumental point of view rather than by considering each foodstuff individually.