Food science, applications of NMR

See also Food and Dairy Products, Applications of Atomic Spectroscopy Food Science, Applications of Mass Spectrometry Food Science, Applications of NMR Spectroscopy Laboratory Information Management Systems (LIMS) Pharmaceutical Applications of Atomic Spectroscopy. 

See also Atomic Absorption, Methods and Instrumentation Atomic Absorption, Theory Atomic Emission, Methods and Instrumentation Atomic Spectroscopy, Historical Perspective Calibration and Reference Systems (Regulatory Authorities) Environmental Applications of Electronic Spectroscopy Food Dairy Products, Applications of Atomic Spectroscopy Food Science, Applications of Mass Spectrometry Food Science, Applications of NMR Spectroscopy Inductively Coupled Plasma Mass Spectrometry, Methods X-Ray Fluorescence Spectrometers X-Ray Fluorescence Spectroscopy, Applications. 

See also Food Science, Applications of NMR Spectroscopy High Resolution Solid State NMR, H, Membranes Studied By NMR Spectroscopy Neutron Diffraction, Theory NMR of Solids NMR Pulse Sequences NMR Spectrometers Powder X-Ray Diffraction, Applications Proteins Studied Using NMR Spectroscopy Solid State NMR, Methods Solid State NMR, Rotational Resonance. 

See also Biochemical Applications of Mass Spectrometry Chromatography-MS, Methods Cosmo-chemical Applications Using Mass Spectrometry Food Science, Applications of Mass Spectrometry Fragmentation in Mass Spectrometry Isotope Ratio Studies Using Mass Spectrometry Labelling Studies in Biochemistry Using NMR Medical Science Applications of IR MS-MS and MS" Metastable Ions Sector Mass Spectrometers Stereochemistry Studied Using Mass Spectrometry. 

Food products can generally be considered as a mixture of many components. For example, milk, cream and cheeses are primarily a mixture of water, fat globules and macromolecules. The concentrations of the components are important parameters in the food industry for the control of production processes, quality assurance and the development of new products. NMR has been used extensively to quantify the amount of each component, and also their states [59, 60]. For example, lipid crystallization has been studied in model systems and in actual food systems [61, 62]. Callaghan et al. [63] have shown that the fat in Cheddar cheese was diffusion-restricted and was most probably associated with small droplets. Many pioneering applications of NMR and MRI in food science and processing have been reviewed in Refs. [19, 20, 59]. 

J. Blasco, E. Molto and M. C. Alamar, Abstracts of the 6th International Conference on Applications of NMR in Food Science, Paris, 2002. 

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