University of Missouri scientists demonstrate the entire process can take 45 minutes or less.
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MU News Bureau
Eric Stann

University of Missouri scientist Colleen Ray can now add the job of “food detective” to her resumé. Recently, Ray and colleagues in the Department of Chemistry developed a novel method — using nuclear magnetic resonance (NMR) spectroscopy — to detect whether food products have been modified or adulterated with fillers like vegetable oil.

The scientists were motivated by a need to help regulatory agencies like the U.S. Food and Drug Administration (FDA) with detection of adulterated food products that are products in which certain ingredients are missing or replaced.