Nuclear Magnetic Resonance (NMR) methodologies offer a comprehensive
characterization of foodstuffs owing to the possibility to study a sample from different
points of view including structural, compositional, functional, morphological etc. aspects.
High resolution NMR spectroscopy applied to semi-solid food samples or to extracts in
solution is used to determine the foodstuff composition. Here, some features of high
resolution NMR methodologies related to food analysis such as quantitative analysis,
chemometrics, and use of databases are included.
Other NMR methodologies such as relaxometry and imaging described in this chapter
give precious information regarding morphology and texture of intact food samples