Magnetic Resonance in Food Science

, by Gudjonsdottir, Maria; Belton, Peter; Webb, Graham

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ISBN: 9780854041176 | 0854041176
Cover: Hardcover
Copyright: 5/1/2009

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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

New Techniques
High resolution NMR analysis of complex mixtures	p. 3
The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates	p. 12
NMR-based metabonomics approaches for the assessment of the metabolic impact of dietary polyphenols on humans	p. 20
1H HR MAS NMR: profiling metabolites in single cereal kernels (of wheat and barley)	p. 29
Microstructure investigation of concentrated dairy gels by real-time NMR diffusion experiments	p. 37
Developments in time domain and single sided NMR	p. 46
Investigation of sodium ions in cheeses by 23NaNMR spectroscopy	p. 57
Applications of field cycling relaxometry to food characterization	p. 65
A low resolution 1H NMR study to investigate the protective mechanism of sorbitol during vacuum drying of a probiotic micro-organism	p. 73
A low-field-NMR capillary rheometer	p. 81
Development of a rheo-NMR system to study the crystallisation of bulk lipids under shear flow	p. 89
NMR-based Multi Parametric Quality Control of Fruit Juices	p. 97
Spatial mapping of solid and liquid lipid in chocolate	p. 105
Food Systems and Processing
Effect of soy addition on microwavable parbaked frozen doughs	p. 115
Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy	p. 126
Using MRI to study tomato fruit	p. 136
SNIF-NMR and chemometric methods applied to 1H NMR in the study of brazilian brandy authenticity	p. 143
Identification and quantification of major triacylglycerols in selected South African vegetable oils by 13C NMR spectroscopy	p. 151
Pomodoro di pachino: an authentication study using 1H-NMR and chemometrics - protecting its P.G.I. European certification	p. 158
1D and 2D 1H-NMR analysis of taste compounds extracted from raw or fried Allium Cepa l. Tissues. Methodological questions	p. 167
Analysis of butter and margarine by high-resolution 1H NMR	p. 177
Spin-lattice relaxation time measurements as a probe for triacylglycerol polymorphism and crystal size	p. 185
ESR and Other Techniques
ESR for food irradiation detection	p. 195
Applications of CW-EPR in food quality control and R&D	p. 205
Application of electron spin resonance to study food anitoxidative and prooxidative activities	p. 213
Water/biopolymer interactions: comparison of NMR with other techniques	p. 222
Fish and Meat
Low field NMR study on wild and farmed atlantic cod (Gadus Morhua)	p. 231
A look at NMR relaxometry applications in meat science - recent advances in coupling NMR relaxometry with spectroscopic, thermodynamic, microscopic and sensory measurements	p. 241
Sodium MRI as a tool for optimization of salting processes	p. 251
Subject Index	p. 257
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Magnetic Resonance in Food Science

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