Abstract
John van Duynhoven, Professor at the Laboratory of Biophysics, uses Nuclear Magnetic Resonance to study food on a molecular level. For instance, what happens to the sensory and health qualities of a food product when sugar, salt or fat are replaced by other ingredients?
| Original language | English |
|---|---|
| Place of Publication | Wageningen |
| Publisher | Wageningen UR |
| Media of output | Online |
| Publication status | Published - 2014 |
Keywords
- food research
- nuclear magnetic resonance
- food technology
- nutrition and health