Special Issue “Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science and Processing”

The application of Nuclear Magnetic Resonance in food science has grown exponentially over the past few decades. NMR offers a wide spectrum of possibilities for examining important aspects of complex food matrixes ranging from their composition at the molecular level to the overall structure and dynamics of food matrix texture and morphology. NMR has shown to be an adequate instrument suitable to cope with food matrix complexity, which can be studied by NMR as it is without reduction to simpler but no more adequate models. Time domain NMR and MRI are completely noninvasive methods, whereas high-resolution NMR spectroscopy requires minimal sample manipulation. This Special Issue aimed to collect and present recent developments in the use of Nuclear Magnetic Resonance in food science and food processing, including different NMR methodologies (High Resolution Nuclear Magnetic Resonance Spectroscopy, MRI and Time domain NMR)