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Special Issue in Magnetic Resonance in Chemistry – Multiscale Food Structures and FoodOmics
This trend is also reflected in the research being conducted in food science, where focus on food processing efficiency, valorization of side streams, and exploration of new biofunctionalities has been intensified.
Food structure and food metabolites are decisive attributes of food systems and constitute technological, biofunctional, nutritional, and digestive aspects. Understanding these attributes and how functional ingredients may impact them is pivotal for enhancing utilization and optimizing handling and processing of foods.
Magnetic resonance (MR) techniques have the potential to provide insight into crucial and important aspects of foods that are decisive for their optimal use and processing. The special issue includes wide-ranging and rigorous examples on how different MR techniques, including rheo-NMR, low field NMR relaxometry, and solid-state13C cross-polarization and other polarization transfer techniques, can be applied for the characterization of food structures on different length scales and under dynamic conditions such as temperature and shear.