Magnetic resonance in food science - meeting the challenge

In 1995, the first book devoted to the applications of magnetic resonance to food science was published. Many of the topics covered in that work are still present in the current special issue of this Magnetic Resonance in Chemistry: water in food, meat, imaging methods, analysis of liquids, electron spin resonance, online analysis, authentication and imaging. The basis of the techniques applied has remained the same, although there have been very significant improvements in the sophistication of the methodology. For example, pulse field gradient techniques have improved enormously, and much higher magnetic fields are available.