MindMap Gallery Application of Nuclear Magnetic Resonance in Food Science
The application of nuclear magnetic resonance (NMR) in food science is increasingly widespread. It not only accurately analyzes nutritional components in food, such as fats, proteins, and carbohydrates, but also effectively detects additives, contaminants, and spoilage in food, providing strong support for food safety and quality control. Furthermore, NMR delves into the structural characteristics of food components, revealing their physical and chemical properties. During food processing, NMR can monitor chemical and physical changes in real-time, providing crucial information for optimizing process parameters and improving product quality.
Edited at 2025-01-14 12:57:25