Catalogue


Magnetic resonance in food science : a view to the future /
edited by G.A. Webb... [et al.].
imprint
Cambridge : Royal Society of Chemistry, c2001.
description
ix, 271 p. : ill. ; 25 cm.
ISBN
0854048707
format(s)
Book
Holdings
More Details
imprint
Cambridge : Royal Society of Chemistry, c2001.
isbn
0854048707
general note
"The fifth International Conference on Applications of Magnetic Resonance in Food Science was held at the University of Aveiro, Portugal, between the 18th and 20th September 2000."-Pref.
catalogue key
4503050
 
Includes bibliographical references and index.
A Look Inside
Reviews
Review Quotes
"... a valuable addition to the literature. It should be of great use in research, tertiary education and industrial situations and is highly recommended."
This item was reviewed in:
SciTech Book News, September 2001
To find out how to look for other reviews, please see our guides to finding book reviews in the Sciences or Social Sciences and Humanities.
Summaries
Bowker Data Service Summary
Magnetic resonance has uses in food science, where problems can be resolved using one of the many techniques available to the magnetic resonance practitioner. This book offers state-of-the-art material on subject.
Description for Reader
Magnetic resonance has long demonstrated its tremendous versatility in many areas of science. Nowhere has this been more apparent than in food science, where problems encountered in a variety of situations can be resolved using one of the many techniques available to the magnetic resonance practitioner.From structural studies and investigations of molecules in frozen sugar solutions, to identifying the origins of salmon and detecting free radicals in irradiated food, magnetic resonance techniques can provide useful information. Divided into four sections entitled A View Towards the Next Century; Food Safety and Health; Structure and Dynamics; and Analysis, Monitoring and Authentication, the book consists of top quality contributions from renowned international scientists, and looks at what magnetic resonance techniques can offer both now and in the future. Offering state-of-the-art material, Magnetic Resonance in Food Science: A View to the Future is essential reading for both academics and industrialists in food science.
Main Description
Magnetic resonance has long demonstrated its tremendous versatility in many areas of science. Nowhere has this been more apparent than in food science, where problems encountered in a variety of situations can be resolved using one of the many techniques available to the magnetic resonance practitioner. From structural studies and investigations of molecules in frozen sugar solutions, to identifying the origins of salmon and detecting free radicals in irradiated food, magnetic resonance techniques can provide useful information. Divided into four sections entitled A View Towards the Next Century; Food Safety and Health; Structure and Dynamics; and Analysis, Monitoring and Authentication, the book consists of top quality contributions from renowned international scientists, and looks at what magnetic resonance techniques can offer both now and in the future.
Main Description
Magnetic resonance has long demonstrated its tremendous versatility in many areas of science. Nowhere has this been more apparent than in food science, where problems encountered in a variety of situations can be resolved using one of the many techniques available to the magnetic resonance practitioner. From structural studies and investigations of molecules in frozen sugar solutions, to identifying the origins of salmon and detecting free radicals in irradiated food, magnetic resonance techniques can provide useful information. Divided into four sections entitled A View Towards the Next Century; Food Safety and Health; Structure and Dynamics; and Analysis, Monitoring and Authentication, the book consists of top quality contributions from renowned international scientists, and looks at what magnetic resonance techniques can offer both now and in the future. Offering state-of-the-art material, Magnetic Resonance in Food Science: A View to the Future is essential reading for both academics and industrialists in food science.
Table of Contents
A View Towards the Next Century
Recent Advances in Solid-State NMRp. 3
Characterisation of Meat Structure by NMR Imaging at High Fieldp. 17
MRI Indicators for Measuring pH and Redox in Foodp. 22
Rheo-NMR of Carrageenan Gels and Solsp. 29
An Insight into the Structure of Foods Using [superscript 13]C and [superscript 1]H Magic Angle Spinning (MAS) NMR: Application to Wheat Doughp. 43
Hyphenated Methods in NMRp. 54
Relationships between Sensory Texture of Soft Cheese and MRI Measurementsp. 67
Mannitol Production by a Genetically Modified Lactococcus Lactis Strain Studied by [superscript 13]C NMR In Situp. 75
Food Safety and Health
MRI of Gastric Functionp. 85
Detection of Free Radicals in [gamma]-Irradiated Soybean Paste by Electron Spin Resonance Spectroscopyp. 98
Supression Effects of Spice Plants on Free Radical Formationp. 105
NMR Studies on the Antiradical Mechanism of Phenolic Compounds Towards 2,2-Diphenyl-1-picrylhdrazyl Radicalp. 110
Natural Antioxidants and Free Radicals--an ESR Perspectivep. 117
Oleuropein Biomimetic Conformations by Magnetic Resonance Experiments and Molecular Mechanics and Dynamicsp. 129
Isolation and trans-Resveratrol Analysis in Brazilian Red Wine by [superscript 1]H Nuclear Magnetic Resonancep. 136
Structure and Dynamics
Fast Field Cycling NMR--Applications to Foodp. 145
Starch Granules--A Multinuclear Magnetic Resonance Studyp. 155
Restricted Diffusion in the Lecithin-Water Systemp. 165
Molecular Mobility in Frozen Sugar Solutionsp. 172
Interpreting Near Infard Spectra of Solutions by Outer Product Analysis with Time Domain-NMRp. 179
Interaction of [beta]-Casein at an Emulsion Interface Studied by [superscript 2]H NMR and Molecular Modelingp. 193
Slicing--A Novel Approach for Unique Deconvolution of NMR Relaxation Decaysp. 202
Analysis, Monitoring and Authentication
High Resolution NMR of Virgin Olive Oilp. 213
Origin Recognition of Wild and Farmed Salmon (Norway and Scotland) Using [superscript 13]C NMR Spectroscopy in Combination with Pattern Recognition Techniquesp. 227
High Resolution NMR Studies of Meat Composition and Authenticityp. 232
Magnetic Resonance Imaging to Classify Loin from Iberian Pigp. 239
Industrial Magnetic Resonance--Food and Other Industriesp. 246
Magnetic Resonance Imaging as a Tool to Quantify the Adiposity Distribution in Fishp. 252
An NMR Study of the Biochemistry of Mango: The Effects of Ripening, Processing and Microbial Growthp. 259
Subject Indexp. 267
Table of Contents provided by Syndetics. All Rights Reserved.

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