ABSTRACT
Different instruments are being used to determine the qualitative and quantitative parameters in various food applications, but rapid and noninvasive analytical methodologies are the need of the time due to the advancement in technology. Therefore, nuclear magnetic resonance spectroscopy has a pivotal role in detecting various qualitative and quantitative parameters during production, handling, processing and distribution in the entire supply chain to provide high-quality food products to the consumers. This contribution summarizes the various applications of NMR spectroscopy in various foods such as beverages, fruits and vegetables, dairy, meat, fats and oils that ultimately enhances more knowledge to get wider future utilization of this analytical technique.
