Título: Characterization of Food Through Low-Field NMR

Palestrante: Profa. Maria Inês B. Tavares (IMA/UFRJ)

Data: 27/09/2023
Horário:14:00h

Resumo: Food sample components and their proportion are directly related to the food molecular organization, which can interfere in the taste, cooking, storage, and so on.

NMR relaxometry is a good source to evaluate food samples. Because NMR offers a great variety of relaxation parameters.

Confira mais informações sobre o Low-field NMR Applied to Food AQUI.