Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 97, Issue 1, Pages 33-42Publisher
WILEY
DOI: 10.1002/jsfa.7917
Keywords
NMR application; food; agriculture and dietary studies; cultivars; growing and processing conditions; sensory and probiotics; other applications
Ask authors/readers for more resources
Over the last decade, a wide variety of new foods have been introduced into the global marketplace, many with health benefits that exceed those of traditional foods. Simultaneously, a wide range of analytical technologies has evolved that allow greater capability for the determination of food composition. Nuclear magnetic resonance (NMR), traditionally a research tool used for structural elucidation, is now being used frequently for metabolomics and chemical fingerprinting. Its stability and inherent ease of quantification have been exploited extensively to identify and quantify bioactive components in foods and dietary supplements. In addition, NMR fingerprints have been used to differentiate cultivars, evaluate sensory properties of food and investigate the influence of growing conditions on food crops. Here we review the latest applications of NMR in food analysis. Published 2016. This article is a U.S. Government work and is in the public domain in the USA.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available