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Magnetic resonance in food science : latest developments /

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The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. From assessment of meat quality, through to a study of beer components and the...

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Bibliographic Details
Other Authors: Belton, P. S.
Format: eBook
Language:English
Language Notes:English.
Published: Cambridge : RS. C, [2003]
Series:Special publication (Royal Society of Chemistry) ; no. 286.
Subjects:
Food > Analysis > Congresses.
Magnetic resonance imaging > Congresses.
Aliments > Analyse > Congrès.
Aliments > Recherche > Congrès.
Imagerie par résonance magnétique > Congrès.
Chemistry.
Food > Analysis.
Magnetic resonance imaging.
Science.
TECHNOLOGY & ENGINEERING > Food Science.
Conference papers and proceedings.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • The food supply chain : the present role and future potential of NMR
  • Single point imaging of bread-based food products
  • NMR in foods : opportunity and challenges
  • The effect of microwave heating on potato texture studied with magnetic resonance imaging
  • Application and comparison of MRI and X-ray CT to follow spatial and longitudinal evolution of core breakdown in pears
  • The NMR mouse : its applications to food science
  • The application of NMR in the implementation of European policies on consumer protection
  • Charge effects of protein interactions at lipid-water interface probed by 2H NMR
  • The classical Hausdorf momentum problem applied to the LRP-NMR measurements : stable reconstruction of the t2 distribution and magnetic susceptibility difference distribution
  • The use of 2D Laplace inversion in food material
  • Spin-Spin and Spin-lattice relaxometry in sunflower seeds
  • Quantification of lipoprotein subfractions using 1H-NMR and chemometrics
  • Antioxidative activity of some herbs and spices : a review of ESR studies
  • The subcellular metabolism of water and its implications for magnetic resonance image contrast
  • Comparison of two sequences : Spin-Echo and gradient echo for the assessment of dough porosity during proving
  • Solid-state NMR of lyotropic food systems
  • Application of NMR and hyphenated NMR spectroscopy for the study of beer components
  • Assessment of meat quality by NMR
  • 1H NMR relaxation study of amylopectin retrogradation
  • 23Na and 35Cl NMR studies of the interactions of sodium and chloride ions with meat products
  • NMR studies of complex foods in off-line and on-line situations
  • Determination of water self-diffusion behavior in microorganisms by using PFG-NMR
  • NMR relaxometry and MRI for food quality control : application to dairy products and processes
  • An effort to develop an analytical method to detect adulteration of olive oil by hazelnut oil
  • Quality control of vegetable oils by 13C NMR spectroscopy
  • Multivariate analysis of time domain NMR signals in relation to food quality
  • Solid-phase extraction and 1H-NMR analysis of Brazilian cabernet sauvignon wines : a chemical composition correlation study
  • Portable, submersible MR probe.