Introduces the principles of NMR spectroscopy. Food scientists have made increasing use of this technology in recent years and the trend is likely to continue with the introduction of methods for solids and multiphase systems, isotope ratio measurements and magnetic resonance imaging. Describes food‐related applications in the major divisions of the subject: high resolution NMR, low resolution (pulsed) NMR and relaxation time measurements. Applications emphasized include deuterium NMR for sample authentication, low resolution NMR analysis for fats and oils and studies of the state of water in foods.
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