Applications of nuclear magnetic resonance

Shelly J. Richardson, Marvin P. Steinberg

Research output: Chapter in Book/Report/Conference proceedingChapter


The extreme importance of water content to the overall stability and acceptability of foods has been known for many years. The actual content of water in a food has been shown to be an imprecise indicator of stability (Franks, 1982); rather it is the “nature,” “state,” or “availability” of that water that determines its eventual deterioration.

Original languageEnglish (US)
Title of host publicationWater Activity
Subtitle of host publicationTheory and Applications to Food
PublisherCRC Press
Number of pages51
ISBN (Electronic)9781351405119
ISBN (Print)9780824777593
StatePublished - Jan 1 2017

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)


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