Magnetic Resonance 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. From assessment of meat quality, through to a study of beer components and the effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area. Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics in food; and food quality control. With contributions from international experts, this book is essential reading for academics and industrialists in food science. It is the latest in a series of titles in this area published by the RSC.

Magnetic Resonance -- The Developing Scene

The Food Supply Chain: The Present Role and Future Potential of NMR

3

(14)

M.J. Gidley

S. Ablett

D.R. Martin

Single Point Imaging of Bread-based Food Products

17

(8)

P. Ramos Cabrer

J.P.M. van Duynhoven

E.L.A. Blezer

K. Nicolay

NMR in Foods: Opportunity and Challenges

25

(13)

F. Cornejo

P. Chinachoti

The Effect of Microwave Heating on Potato Texture Studied with Magnetic Resonance Imaging

38

(8)

K.P. Nott

S.Md. Shaarani

L.D. Hall

Application and Comparison of MRI and X-Ray CT to Follow Spatial and Longitudinal Evolution of Core Breakdown in Pears

46

(8)

J. Lammertyn

T. Dresselaers

P. Van Hecke

P. Jancsok

M. Wevers

B.M. Nicolai

The NMR Mouse: Its Applications to Food Science

54

(8)

D.R. Martin

S. Ablett

H.T. Pedersen

M.J.D. Mallett

The Application of NMR in the Implementation of European Policies on Consumer Protection

62

(8)

S. Rezzi

C. Guillou

F. Reniero

Charge Effects of Protein Interactions at Lipid--Water Interface Probed by 2H NMR

70

(7)

J.A.G. Areas

A. Watts

The Classical Hausdorf Momentum Problem Applied to the LRP-NMR Measurements; Stable Reconstruction of the T2 Distribution and Magnetic Susceptibility Difference Distribution

77

(8)

V.M. Cimpoiasu

R. Scorei

The Use of 2D Laplace Inversion in Food Material

85

(8)

S. Godefroy

L.K. Creamer

P.J. Watkinson

P.T. Callaghan

Spin--Spin and Spin--Lattice Relaxometry in Sunflower Seeds

93

(8)

G. Albert

D.J. Pusiol

M.J. Zuriaga

Food: The Human Aspect

Quantification of Lipoprotein Subfractions Using 1H-NMR and Chemometrics

101

(9)

M. Dyrby

M. Petersen

S.B. Engelsen

L. Nørgaard

U.G. Sidelmann

Antioxidative Activity of Some Herbs and Spices -- A Review of ESR Studies

110

(11)

S.M. Dilas

J.M. Canadanovic-Brunet

G.S. Cetkovic

V.T. Tumbas

The Subcellular Metabolism of Water and its Implications for Magnetic Resonance Image Contrast

121

(15)

S. Cerdan

T.B. Rodrigues

P. Ballesteros

P. Lopez

E.P. Mayoral

Comparison of two Sequences: Spin-Echo and Gradient Echo for the Assessment of Dough Porosity During Proving

136

(8)

A. Grenier

T. Lucas

A. Davenel

G. Collewet

A. Le Bail

Solid-State NMR of Lyotropic Food Systems

144

(7)

E. Hughes

P. Frossard

L. Sagalowicz

C. Appolonia Nouzille

A. Raemy

H. Watzke

Application of NMR and Hyphenated NMR Spectroscopy for the Study of Beer Components

151

(10)

I.F. Duarte

M. Spraul

M. Godejohann

U. Braumann

A.M. Gil

Food: Structure and Dynamics

Assessment of Meat Quality by NMR

161

(11)

J.P. Renou

G. Bielicki

J.M. Bonny

J.P. Donnat

L. Foucat

1H NMR Relaxation Study of Amylopectin Retrogradation

172

(8)

I.A. Farhat

M.A. Ottenhof

V. Marie

E. de Bezenac

23Na and 35CI NMR Studies of the Interactions of Sodium and Chloride Ions with Meat Products

180

(6)

L. Foucat

J.P. Donnat

J.P. Renou

NMR Studies of Complex Foods in Off-line and On-line Situations

186

(13)

B.P. Hills

L. Meriodeau

K.M. Wright

Determination of Water Self-Diffusion Behavior in Microorganisms by using PFG-NMR

199

(10)

C.H. Lee

Y.S. Hong

V.D. Volkova

V.I. Volkov

Food Quality Control

NMR Relaxometry and MRI for Food Quality Control: Application to Dairy Products and Processes

209

(14)

F. Mariette

An Effort to Develop an Analytical Method to Detect Adulteration of Olive Oil by Hazelnut Oil

223

(8)

I. Kyrikou

M. Zervou

P. Petrakis

T. Mavromoustakos

Quality Control of Vegetable Oils by 13C NMR Spectroscopy

231

(8)

R. Zamora

G. Gomez

F.J. Hidalgo

Multivariate Analysis of Time Domain NMR Signals in Relation to Food Quality

239

(16)

E. Micklander

L.G. Thygesen

H.T. Pederson

F. van den Berg

Rasmus Bro

D.N. Rutledge

S.B. Engelsen

Solid-Phase Extraction and 1H-NMR Analysis of Brazilian Cabernet Sauvignon Wines -- A Chemical Composition Correlation Study

255

(6)

R.P. Maraschin

C. Ianssen

J.L. Arsego

L.S. Capel

P.F. Dias

A.M.A. Cimadon

C. Zanus

M.S.B. Caro

M. Maraschin

Portable, Submersible MR Probe

261

(6)

S. Bobroff

P.J. Prado

Subject Index

267

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Magnetic Resonance in Food Science

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