Magnetic Resonance in Food Science

  • Author: ChemistryViews
  • Published: 25 March 2012
  • Copyright: WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
  • Source / Publisher: Magnetic Resonance in Chemistry/John Wiley & Sons, Inc.
thumbnail image: Magnetic Resonance in Food Science

In 1995, the first book devoted to the applications of magnetic resonance to food science was published: Annual Reports in NMR Spectroscopy by G. A. Webb, P. S. Belton and M. J. McCarthy. 17 years later, the basis of the techniques applied has remained the same, but magnetic resonance has proved itself to be a tool of remarkable flexibility, constantly developing and reinventing itself as new challenges emerge.

The most notable change might be the use of high-resolution NMR methods. This shift has come about in part because of the increased interest in nutrition and metabolism and the availability of higher fields. There has also been a continual incremental improvement in a range of technologies such as radio frequency engineering, faster and better digitization and new pulse sequences. Another change has been the application of multivariate statistics in increasingly sophisticated form.
The third and perhaps most important change is a paradigm shift from a view of NMR as a structural determination method to one as an analytical technique. The latest applications of NMR for analysis focus on protons as the nucleus of interest because of the obvious advantages of sensitivity and ubiquity.


The special issue Magnetic Resonance in Food: Dealing with Complex Systems published by the journal Magnetic Resonance in Chemistry edited by Peter Belton, University of East Anglia, Norwich, UK, and Francesco Capozzi, University of Bologna, Italy, represents a contemporary snapshot of the state of the art.


Article Views: 2699

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

Bookmark and Share

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission. more


CONNECT:

ChemistryViews.org on Facebook

ChemistryViews.org on Twitter ChemistryViews.org on YouTube ChemistryViews.org on LinkedIn Sign up for our free newsletter


Magazine of Chemistry Europe (16 European Chemical Societies)published by Wiley-VCH