Catalogue


Magnetic resonance in food science : from molecules to man /
edited by I.A. Farhat, P.S. Belton, G.A. Webb.
imprint
Cambridge : RSC Pub., c2007.
description
ix, 227 p. : ill. ; 24 cm.
ISBN
0854043403, 9780854043408
format(s)
Book
Holdings
More Details
imprint
Cambridge : RSC Pub., c2007.
isbn
0854043403
9780854043408
general note
"The proceedings of the 8th International Conference on the Applications of Magnetic Resonance in Food Science held at the University of Nottingham on 16-19 July 2006."--T.p. verso.
catalogue key
6216982
 
Includes bibliographical references and index.
A Look Inside
Summaries
Back Cover Copy
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. The International Conference on the Applications of Magnetic Resonance in Food Science is the principle conference in the field and attracts contributions from internationally acknowledged experts from industry and academia. The 8th conference was opened with a lecture by Sir Peter Mansfield, Medicine Nobel Prize Laureate.
Back Cover Copy
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.The International Conference on the Applications of Magnetic Resonance in Food Science is the principle conference in the field and attracts contributions from internationally acknowledged experts from industry and academia. The 8th conference was opened with a lecture by Sir Peter Mansfield, Medicine Nobel Prize Laureate.
Description for Bookstore
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 Preface 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; and New technologies, novel data analysis and exploitation.
Description for Bookstore
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 Preface 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; and New technologies, novel data analysis and exploitation.
Description for Reader
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.The International Conference on the Applications of Magnetic Resonance in Food Science is the principle conference in the field and attracts contributions from internationally acknowledged experts from industry and academia. The 8th conference was opened with a lecture by Sir Peter Mansfield, Medicine Nobel Prize Laureate.
Main Description
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.
Main Description
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. The International Conference on the Applications of Magnetic Resonance in Food Science is the principle conference in the field and attracts contributions from internationally acknowledged experts from industry and academia. The 8th conference was opened with a lecture by Sir Peter Mansfield, Medicine Nobel Prize Laureate.
Unpaid Annotation
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.
Table of Contents
NMR in foods : the industrial perspectivep. 1
Functional MRI of food in the gastrointestinal tractp. 15
Nutrimetabonomics : metabonomics in food sciencep. 26
Metabolomics in food science : evaluating the impact of functional foods on the consumerp. 36
[superscript 1]H NMR-based metabonomics applied in the elucidation of biochemical effects of consumption of whole grain cerealsp. 47
Low molecular weight metabolites in white muscle from cod (gadus morhua) and haddock (melanogrammus aeglefinus) analyzed by high resolution [superscript 1]H NMR spectroscopyp. 55
NMR of cell walls : a multi-scale approachp. 63
MRI of a meat-related food systemp. 72
Use of MRI to probe the water proton mobility in soy and wheat breadsp. 83
Probing water migration and mobility during the ageing of breadp. 89
High resolution NMR tools for the analysis of beer and winep. 96
Adulteration study in Brazilian honey by SNIF and [superscript 1]H NMRp. 105
The practical aspects of the quantitative analysis of solid-liquid systems using TD-NMR with low-field instrumentsp. 114
Influence of grain structural components on the drying of wheat : a magnetic resonance imaging studyp. 125
Dynamic visualisation of structural changes in cereal materials under high-moisture conditions using 3D MRI and XRTp. 134
MRI study of polenta gelatinization during cookingp. 141
The melting behaviour of lard in "Danish style" liver pate as measured by DSC and TD-NMRp. 148
Motional relativity and novel NMR sensorsp. 157
Molecular dynamics in sugar classes as revealed by recent dynamic solid-state NMR methodsp. 167
How much information is there in an NMR measurement?p. 177
Advances in the magnetic resonance imaging of extracellular matrix of meatp. 184
Separation of two dimensional diffusion and relaxation time distributions from oil/fat and moisture in foodp. 189
Dairy product authentication by [superscript 1]H NMR spectroscopy in combination with different chemometric toolsp. 197
A ternary full-rank experimental design as viewed by chemometrics and NMR spectroscopyp. 205
Phytic acid degradation by phytase as viewed by [superscript 31]P NMR and multivariate curve resolutionp. 214
Table of Contents provided by Blackwell. All Rights Reserved.

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