Recent Applications of 1H NMR Relaxometry in Food Quality and Stability Assessment
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: closed (15 December 2021) | Viewed by 3796
Special Issue Editors
Interests: physico-chemical properties; 1H NMR relaxometry; rheology; pasta; bread; cereals; food design
Interests: physico-chemical properties; 1H NMR relaxometry; MRI; bakery and dairy products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Interest is increasing in noninvasive, nondestructive and reliable techniques for assessing structure–quality and stability relationships in food. Food matrices can be described as complex, heterogeneous, multiphase and nonequilibrium systems, and investigating how microstructure is related to macroscopic features is of great importance for understanding their quality and stability, including during shelf-life. 1H NMR relaxometry techniques are able to describe molecular structural features and have been widely used to investigate food quality and stability, with both targeted and untargeted approaches. This Special Issue aims to collect recent and novel applications of 1H NMR relaxometry (1D and 2D time-domain NMR, and fast field cycling NMR), aiming to study proton molecular dynamics and mobility in relation to food quality and stability as well as the detection of fraud and adulteration with untargeted approaches.
Dr. Eleonora Carini
Dr. Elena Curti
Prof. Dr. Elena Giovanna Vittadini
Guest Editors
Manuscript Submission Information
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Keywords
- 1D and 2D 1H NMR relaxometry
- time domain 1H NMR
- low-resolution 1H NMR
- fast field cycling NMR relaxometry
- water status
- quality
- stability
- adulteration
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