Skip to content
You are not logged in |Login  
Limit search to available items
Record:   Prev Next
More Information
Conference International Conference on Applications of Magnetic Resonance in Food Science (9th : 2008 : Reykjavík, Iceland)

Title Magnetic resonance in food science : challenges in a changing world / edited by María Guðjónsdóttir, Peter Belton, Graham Webb.

Imprint Cambridge, UK : Royal Society of Chemistry, ©2009.

Item Status

Description 1 online resource (ix, 260 pages) : illustrations.
Series Special publication ; no. 319
Special publication (Royal Society of Chemistry (Great Britain)) ; no. 319.
Note "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.
Bibliography Includes bibliographical references and index.
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.
Summary With contributions from international experts, this book is essential reading for academics and industrialists in food science. 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. 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.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food -- Analysis -- Congresses.
Food -- Composition -- Research -- Congresses.
Magnetic resonance imaging -- Congresses.
Genre/Form Electronic books.
Added Author María Guđjónsdóttir.
Belton, P. S.
Webb, G. A. (Graham Alan), 1935-
Other Form: Print version: International Conference on Applications of Magnetic Resonance in Food Science (9th : 2008 : Reykjavík, Iceland). Magnetic resonance in food science. Cambridge, UK : Royal Society of Chemistry, ©2009 0854041176 (DLC) 2009483388 (OCoLC)311464076
ISBN 9781847559494
Standard No. 10.1039/9781847559494