Food Structural Assessment by Magnetic Resonance

Within the domain of food structure one seeks to unravel the structural organization and dynamics of components in food stuffs. Within food science an array of spectroscopic and microscopic techniques is deployed, but NMR distinguishes itself by covering virtually all length scales and its ability to assess dynamic events, in particularly those involving water, in a non-invasive manner. This paper presents examples of NMR and MRI methods for the assessment of food structure.