Magnetic Resonance in Food Science

Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contributions from the world's leading scientists. Contributions from the 8th International Conference on the Applications of Magnetic Resonance in Food Science, 2006 are presented here with a foreword by the Editors. This important resource provides an overview of Food in the human body including MRI and metabonomics studies; Food quality covering animal metabonomics, structure of food systems, food stability and authentication; Food processing with emphasis on dynamic processes - including water migration and phase transformations; New technologies, novel data analysis and exploitation which includes innovations in NMR methodologies, hardware and data analysis.

NMR in foods : the industrial perspective	p. 1
Functional MRI of food in the gastrointestinal tract	p. 15
Nutrimetabonomics : metabonomics in food science	p. 26
Metabolomics in food science : evaluating the impact of functional foods on the consumer	p. 36
[superscript 1]H NMR-based metabonomics applied in the elucidation of biochemical effects of consumption of whole grain cereals	p. 47
Low molecular weight metabolites in white muscle from cod (gadus morhua) and haddock (melanogrammus aeglefinus) analyzed by high resolution [superscript 1]H NMR spectroscopy	p. 55
NMR of cell walls : a multi-scale approach	p. 63
MRI of a meat-related food system	p. 72
Use of MRI to probe the water proton mobility in soy and wheat breads	p. 83
Probing water migration and mobility during the ageing of bread	p. 89
High resolution NMR tools for the analysis of beer and wine	p. 96
Adulteration study in Brazilian honey by SNIF and [superscript 1]H NMR	p. 105
The practical aspects of the quantitative analysis of solid-liquid systems using TD-NMR with low-field instruments	p. 114
Influence of grain structural components on the drying of wheat : a magnetic resonance imaging study	p. 125
Dynamic visualisation of structural changes in cereal materials under high-moisture conditions using 3D MRI and XRT	p. 134
MRI study of polenta gelatinization during cooking	p. 141
The melting behaviour of lard in "Danish style" liver pate as measured by DSC and TD-NMR	p. 148
Motional relativity and novel NMR sensors	p. 157
Molecular dynamics in sugar classes as revealed by recent dynamic solid-state NMR methods	p. 167
How much information is there in an NMR measurement?	p. 177
Advances in the magnetic resonance imaging of extracellular matrix of meat	p. 184
Separation of two dimensional diffusion and relaxation time distributions from oil/fat and moisture in food	p. 189
Dairy product authentication by [superscript 1]H NMR spectroscopy in combination with different chemometric tools	p. 197
A ternary full-rank experimental design as viewed by chemometrics and NMR spectroscopy	p. 205
Phytic acid degradation by phytase as viewed by [superscript 31]P NMR and multivariate curve resolution	p. 214
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Magnetic Resonance in Food Science

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