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Nuclear magnetic resonance spectroscopy in food applications: a critical appraisal.

Divakar, S. (1998) Nuclear magnetic resonance spectroscopy in food applications: a critical appraisal. Journal of Food Science and Technology, 35 (6). 469-481, many ref..

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Abstract

Uses of NMR spectroscopy in food applications are reviewed. Some of the basic concepts of NMR pertaining to 1- and 2-dimensional techniques, solid-state NMR and magnetic resonance imaging (MRI) are discussed. Food applications dealt with encompss diverse areas such as the nature and state of water in foods, detection and quantitation of important consistuents of foods, intact food systems and NMR related to food biology.

Item Type: Article
Uncontrolled Keywords: NMR, Water, Foods, Intact cells, In vivo NMR, MRI, 2D-NMR, Biology
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 10 Spectroscopic and Spectrometric analysis
600 Technology > 08 Food technology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2012 05:56
Last Modified: 24 Feb 2012 05:56
URI: http://ir.cftri.com/id/eprint/7742

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