Magnetic Resonance in Food Science

A View to the Future

By: A M Gil (Editor), Peter S Belton (Editor), I Delgadillo (Editor), G A Webb (Editor)

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Hardcover | 29 March 2001

At a Glance

Hardcover
250 Pages

Dimensions(cm)
24.0 x 16.5 x 2.3

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$274.75

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Magnetic resonance has long demonstrated its tremendous versatility in many areas of science. Nowhere has this been more apparent than in food science, where problems encountered in a variety of situations can be resolved using one of the many techniques available to the magnetic resonance practitioner. From structural studies and investigations of molecules in frozen sugar solutions, to identifying the origins of salmon and detecting free radicals in irradiated food, magnetic resonance techniques can provide useful information. Divided into four sections entitled A View Towards the Next Century; Food Safety and Health; Structure and Dynamics; and Analysis, Monitoring and Authentication, the book consists of top quality contributions from renowned international scientists, and looks at what magnetic resonance techniques can offer both now and in the future. Offering state-of-the-art material, Magnetic Resonance in Food Science: A View to the Future is essential reading for both academics and industrialists in food science.

Industry Reviews

"... a valuable addition to the literature. It should be of great use in research, tertiary education and industrial situations and is highly recommended." * Food Australia, 55, (1, 2) January/February 2003, p 53 *

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Non-Fiction Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Science Chemistry Analytical Chemistry Magnetic Resonance Physics Materials & States of Matter

A View Towards the Next Century
Recent Advances in Solid-State NMR	p. 3
Characterisation of Meat Structure by NMR Imaging at High Field	p. 17
MRI Indicators for Measuring pH and Redox in Food	p. 22
Rheo-NMR of Carrageenan Gels and Sols	p. 29
An Insight into the Structure of Foods Using [superscript 13]C and [superscript 1]H Magic Angle Spinning (MAS) NMR: Application to Wheat Dough	p. 43
Hyphenated Methods in NMR	p. 54
Relationships between Sensory Texture of Soft Cheese and MRI Measurements	p. 67
Mannitol Production by a Genetically Modified Lactococcus Lactis Strain Studied by [superscript 13]C NMR In Situ	p. 75
Food Safety and Health
MRI of Gastric Function	p. 85
Detection of Free Radicals in [gamma]-Irradiated Soybean Paste by Electron Spin Resonance Spectroscopy	p. 98
Supression Effects of Spice Plants on Free Radical Formation	p. 105
NMR Studies on the Antiradical Mechanism of Phenolic Compounds Towards 2,2-Diphenyl-1-picrylhdrazyl Radical	p. 110
Natural Antioxidants and Free Radicals--an ESR Perspective	p. 117
Oleuropein Biomimetic Conformations by Magnetic Resonance Experiments and Molecular Mechanics and Dynamics	p. 129
Isolation and trans-Resveratrol Analysis in Brazilian Red Wine by [superscript 1]H Nuclear Magnetic Resonance	p. 136
Structure and Dynamics
Fast Field Cycling NMR--Applications to Food	p. 145
Starch Granules--A Multinuclear Magnetic Resonance Study	p. 155
Restricted Diffusion in the Lecithin-Water System	p. 165
Molecular Mobility in Frozen Sugar Solutions	p. 172
Interpreting Near Infard Spectra of Solutions by Outer Product Analysis with Time Domain-NMR	p. 179
Interaction of [beta]-Casein at an Emulsion Interface Studied by [superscript 2]H NMR and Molecular Modeling	p. 193
Slicing--A Novel Approach for Unique Deconvolution of NMR Relaxation Decays	p. 202
Analysis, Monitoring and Authentication
High Resolution NMR of Virgin Olive Oil	p. 213
Origin Recognition of Wild and Farmed Salmon (Norway and Scotland) Using [superscript 13]C NMR Spectroscopy in Combination with Pattern Recognition Techniques	p. 227
High Resolution NMR Studies of Meat Composition and Authenticity	p. 232
Magnetic Resonance Imaging to Classify Loin from Iberian Pig	p. 239
Industrial Magnetic Resonance--Food and Other Industries	p. 246
Magnetic Resonance Imaging as a Tool to Quantify the Adiposity Distribution in Fish	p. 252
An NMR Study of the Biochemistry of Mango: The Effects of Ripening, Processing and Microbial Growth	p. 259
Subject Index	p. 267
Table of Contents provided by Syndetics. All Rights Reserved.

Magnetic Resonance in Food Science

A View to the Future

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

Defective items

You Can Find This Book In

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