¹H LF-NMR Self-Diffusion Measurements for Rapid Monitoring of an Edible Oil’s Food Quality with Respect to Its Oxidation Status

The food quality of edible oils is dependent on basic chemical and structural changes that can occur by oxidation during preparation and storage. A rapid and efficient analytical method of the different steps of oil oxidation is described using a time-domain nuclear magnetic resonance (TD-NMR) senso...

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Bibliographic Details

Published in:	Molecules
Main Authors:	Tatiana Osheter, Salvatore Campisi-Pinto, Maysa T. Resende, Charles Linder, Zeev Wiesman
Format:	Article
Language:	English
Published:	MDPI AG 2022-09-01
Subjects:	edible oils oxidation TD-NMR H relaxation self-diffusion
Online Access:	https://www.mdpi.com/1420-3049/27/18/6064