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Nuclear Magnetic Resonance

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Food Analysis

Part of the book series: Food Science Text Series ((FSTS))

Abstract

Nuclear magnetic resonance (NMR) spectroscopy is a powerful analytical technique with a wide variety of applications, from structural elucidation of complex molecules, to 3D-imaging of fresh tissue, to simple ingredient assays for quality assurance. NMR differs from most other forms of spectroscopy because the nucleus is the subject of analysis and the excitation step uses radio-frequency electromagnetic energy. Whereas other spectroscopy techniques may be used to determine the nature of the functional groups present in a sample, only NMR spectroscopy can provide the data necessary to determine the complete structure of a molecule. The NMR instrument consists of a cryomagnet with the transmitter and receiver antennae in the central bore, an electronics console with the transmitter and receiver hardware, and a data/work station that controls all the functions of the instrument. In addition to NMR spectrometers, with both solids and liquids applications, there are other related instruments, such as magnetic resonance imaging (MRI), that are based on the same principles, but yield different information. This chapter covers the basic principles and applications of NMR spectroscopy, as well as a brief description of relaxometry, MRI, and the use of NMR as part of a rapid moisture and fat analysis system.

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Author information

Authors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, 47907-2009, USA

    Bradley L. Reuhs

  2. Department of Plant Sciences, North Dakota State University, Fargo, ND, 58108, USA

    Senay Simsek

Authors
  1. Bradley L. Reuhs
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  2. Senay Simsek
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Corresponding author

Correspondence to Bradley L. Reuhs .

Editor information

Editors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, USA

    S. Suzanne Nielsen

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© 2017 Springer International Publishing

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Reuhs, B.L., Simsek, S. (2017). Nuclear Magnetic Resonance. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-45776-5_10

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