Applications of NMR to food science

Alberti, E., Belton, Peter and Gil, A. M. (2002) Applications of NMR to food science. Annual Reports on NMR Spectroscopy, 47. pp. 109-148.

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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.

Item Type:	Article
Faculty \ School:	Faculty of Science > School of Chemistry (former - to 2024)
UEA Research Groups:	Faculty of Science > Research Groups > Biophysical Chemistry (former - to 2017)
Depositing User:	Rachel Smith
Date Deposited:	22 Feb 2011 12:25
Last Modified:	24 Sep 2024 10:15
URI:	https://ueaeprints.uea.ac.uk/id/eprint/21283
DOI:	10.1016/S0066-4103(02)47039-1

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