NMR Technology in Food Analysis
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: closed (25 March 2022) | Viewed by 286
Special Issue Editor
Interests: drinking water quality; chromatography; analytical chemistry; antioxidants; food chemistry; antioxidant activity; food analysis; high-performance liquid chromatography; public health; biochemistry
Special Issue Information
Dear Colleagues,
In the latest years, there has been a significant shift of use of NMR spectroscopy from explaining molecular structures to the application of NMR as a qualitative and quantitative analytical method (qNMR). QNMR has conquered the field of food analytics with its protruding qualities such as wide range of linearity, high reproducibility between different laboratories, easy to standardize sample preparation protocols, possibility to establish measurement traceability, and short times of analysis. With chemometric techniques, qNMR has also found a partner that helped to further raise its potential for users. Therefore, it is not surprising that qNMR has firmly established itself as a valuable and favored analytical method in food science. Analytical methods to determine active compounds in dietary supplements, to quantify food ingredients in complex food matrices or fingerprint spectra to distinguish between different places of origin of food are part of the nowadays area of application of NMR. Further, the highly complex questions of food authenticity and the fight against food fraud have led to the demand of analytical methods that can deliver answers to non-targeted and targeted questions alike. Analytical scientists have applied low magnetic field and high magnetic field NMR spectroscopy to give answers to these analytical challenges.
Dr. Stephan Gerhard Walch
Guest Editor
Manuscript Submission Information
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