LEADER 00000cam a2200721Ia 4500
001 ocn429670554
003 OCoLC
005 20160527041245.6
006 m o d
007 cr cn|||||||||
008 090807s2009 enka ob 101 0 eng d
019 406449676|a429669055|a465691844
020 9781847559494
020 1847559492
020 9780854041176
020 0854041176
024 7 10.1039/9781847559494|2doi
035 (OCoLC)429670554|z(OCoLC)406449676|z(OCoLC)429669055
|z(OCoLC)465691844
037 T3054|bRoyal Society of Chemistry|nhttp://www.rsc.org/spr
040 UKRSC|beng|epn|cUKRSC|dTEF|dCUS|dOCLCQ|dOKU|dOCLCO|dN$T
|dOCLCO|dYDXCP|dOCLCA|dDEBSZ|dOCLCO|dUX0|dOCLCF|dOCLCO
|dOCLCQ|dOCLCO|dOCLCQ|dOCLCO|dOCLCQ
049 RIDW
050 4 TX542|b.I58 2008
072 7 TEC|x012000|2bisacsh
082 04 664.020153836|222
090 TX542|b.I58 2008
111 2 International Conference on Applications of Magnetic
Resonance in Food Science|0https://id.loc.gov/authorities/
names/no95044211|n(9th :|d2008 :|cReykjavík, Iceland)
245 10 Magnetic resonance in food science :|bchallenges in a
changing world /|cedited by María Guðjónsdóttir, Peter
Belton, Graham Webb.
264 1 Cambridge, UK :|bRoyal Society of Chemistry,|c[2009]
264 4 |c©2009
300 1 online resource (ix, 260 pages) :|billustrations.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
490 1 Special publication ;|vno. 319
500 "Proceedings of the 9th International Conference on the
Applications of Magnetic Resonance in Food Science:
Challenges in a Changing World held in Reykjavik, Iceland
on 15-17 September 2008"--Title page verso.
504 Includes bibliographical references and index.
505 0 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.
520 With contributions from international experts, this book
is essential reading for academics and industrialists in
food science.|bThe 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. This book is part of the continuing series of
proceedings of the biennial conferences on applications of
magnetic resonance to food science. As always, the aim of
the book is to bring the reader up-to-date with the state-
of-the-art of the subject. The speakers came from Europe,
North and South America, Asia and Australasia giving a
global perspective to the event. The range of the
conference was broad covering sensory science,
authenticity, functionality, solid state methods and new
methods. Magnetic Resonance in Food Science is a global
survey written by leading authorities. It provides readers
with an awareness of current activity in the field and
potential applications.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Food|xAnalysis|vCongresses.|0https://id.loc.gov/
authorities/subjects/sh2008103843
650 0 Food|xComposition|0https://id.loc.gov/authorities/subjects
/sh85050191|xResearch|0https://id.loc.gov/authorities/
subjects/sh2002006576|vCongresses.|0https://id.loc.gov/
authorities/subjects/sh99001533
650 0 Magnetic resonance imaging|vCongresses.|0https://
id.loc.gov/authorities/subjects/sh2010100298
650 7 Food|xAnalysis.|2fast|0https://id.worldcat.org/fast/930460
650 7 Food|xComposition.|2fast|0https://id.worldcat.org/fast/
930485
650 7 Research.|2fast|0https://id.worldcat.org/fast/1095153
650 7 Magnetic resonance imaging.|2fast|0https://id.worldcat.org
/fast/1005780
655 4 Electronic books.
655 7 Conference papers and proceedings.|2lcgft|0https://
id.loc.gov/authorities/genreForms/gf2014026068
655 7 Conference papers and proceedings.|2fast|0https://
id.worldcat.org/fast/1423772
700 0 María Guđjónsdóttir.|0https://id.loc.gov/authorities/names
/nb2009010096
700 1 Belton, P. S.|0https://id.loc.gov/authorities/names/
nr95023238
700 1 Webb, G. A.|q(Graham Alan),|d1935-|0https://id.loc.gov/
authorities/names/n80152818
776 08 |iPrint version:|aInternational Conference on Applications
of Magnetic Resonance in Food Science (9th : 2008 :
Reykjavík, Iceland).|tMagnetic resonance in food science.
|dCambridge, UK : Royal Society of Chemistry, ©2009
|z0854041176|w(DLC) 2009483388|w(OCoLC)311464076
830 0 Special publication (Royal Society of Chemistry (Great
Britain)) ;|0https://id.loc.gov/authorities/names/
n42023070|vno. 319.
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=519447|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading this eBook|uhttp://
guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d201606016|cEBSCO|tebscoebooksacademic|lridw
994 92|bRID
