NMR APPLICATIONS IN COMPLEX FOOD SYSTEMS

The rheological and functional properties of food components are relat ed to their molecular structure, morphology, and atomic mobilities. NM R provides a powerful tool for elucidating chemical structures, molecu lar conformations, and interactions of components in food systems, Qua ntitative analysis of sugars, fats, and other principal compounds in c omplex food systems was achieved by high-resolution liquid NMR, In add ition to information available from liquid experiments, solids NMR exp eriments can reveal differences and changes in crystal packing of stru ctures in food model systems, Interpretation of experimental results i s enhanced by molecular modeling of key food compounds, Models for fat crystallization are carried out to enhance understanding of the molec ular structures involved in the fat crystallization process, Recently, MRI has also shown significant impact on food science and technology, Some examples of NMR applications are given in this presentation. Cop yright (C) 1996 Elsevier Science Inc.