Magnetic resonance in food science : challenges in a changing world /
With contributions from international experts, this book is essential reading for academics and industrialists in food science.
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| Other Authors: | , , |
| Format: | Conference Proceeding eBook |
| Language: | English |
| Published: |
Cambridge, UK :
Royal Society of Chemistry,
[2009]
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| Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 319. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- High resolution NMR analysis of complex mixtures
- The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates
- NMR-based metabonomics approaches for the assessment of the metabolic impact of dietary polyphenols on humans
- ¹H HR MAS NMR : profiling metabolites in single cereal kernels (of wheat and barley)
- Microstructure investigation of concentrated dairy gels by real-time NMR diffusion experiments
- Developments in time domain and single sided NMR
- Investigation of sodium ions in cheeses by ²³Na NMR spectroscopy
- Applications of field cycling relaxometry to food characterization
- A low resolution ¹H NMR study to investigate the protective mechanism of sorbitol during vacuum drying of a probiotic micro-organism
- A low-field-NMR capillary rheometer
- Development of a rheo-NMR system to study the crystallisation of bulk lipids under shear flow
- NMR-based multi parametric quality control of fruit juices
- Spatial mapping of solid and liquid lipid in chocolate
- Effect of soy addition on microwavable parbaked frozen doughs
- Identification and quantification of phosphorus in cheeses : methodological investigations by solid-state ³¹P NMR spectroscopy
- Using MRI to study tomato fruit
- SNIF-NMR and chernometric methods applied to ¹H NMR in the study of Brazilian brandy authenticity
- Identification and quantification of major triacylglycerols in selected South African vegetable oils by ¹³C NMR spectroscopy
- Pomodoro di Pachino : an authentication study using ¹H-NMR and chemometrics : protecting its P.G.I. European certification
- ¹D and ²D ¹H-NMR analysis of taste compounds extracted from raw or fried Allium cepa L. Tissues : methodological questions
- Analysis of butter and margarine by high-resolution ¹H NMR
- Spin-lattice relaxation time measurements as a probe for triacylglycerol polymorphism and crystal size
- ESR for food irradiation detection
- Applications of CW-EPR in food quality control and R & D
- Application of electron spin resonance to study food anitoxidative and prooxidative activities
- Water/biopolymer interactions : comparison of NMR with other techniques
- Low field NMR study on wild and farmed Atlantic cod (Gadus morhua)
- A look at NMR relaxometry applications in meat science : recent advances in coupling NMR relaxometry with spectroscopic, thermodynamic, microscopic and sensory measurements
- Sodium MRI as a tool for optimization of salting processes.