Screen LibraryMagnetic resonance in food science : defining food by magnetic resonance /
Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has es...
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| Corporate Authors: | |
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| Group Author: | ; |
| Published: |
Royal Society of Chemistry,
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| Publisher Address: | London : |
| Publication Dates: | 2015. |
| Literature type: | eBook |
| Language: | English |
| Series: |
Special Publication ;
349 |
| Subjects: | |
| Online Access: |
http://dx.doi.org/10.1039/9781782622741 |
| Summary: |
Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P. Hills), quality and safety and new developments in the area. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food. |
| Carrier Form: | 1 online resource (250 pages) |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9781782622741 1782622748 1782620311 9781782620310 |
| Index Number: | QC765 |
| CLC: | O482.54 |
| Contents: | Rapid determination of food quality using steady state free precession sequences in TD-MNR spectroscopy / L.A. Colnago, T.B. Moraes, T. Monaretto, F.D. Andrade -- Quantitative NMR -- 60 MHz 1H NMR spectroscopy of triglyceride mixtures / A. Gerdova, M. Defernez, W. Jakes, E. Limer, C. McCallum, K. Nott, T. Parker, N. Rigby, A. Sagidullin, A. D. Watson, D. Williamson, and E. K. Kemsley -- Usefulness of 1H NMR to study the food lipolysis during in vitro digestion / B. Nieva-Echevarria, E. Goicoechea, M.J. Manzanos and M.D. Guillen -- Quantitative NMR assessment of polysaccharides in complex food matrices / E.J.J. van Velzen, S. Dauwan, N. de Rool, C.H. Grun, Y. Westphal, and J.P.M. van Duynhoven -- Quality and Safety -- Magnetic Resonance analysis of dairy processing suitable tools for the dairy industry / R. Anedda -- NMR spectroscopic studies in saffron authenticity and quality (within the frame saffronomics cost action FA1101) / R. Consonni, L. R. Cagliani, M. G. Polissiou, E. A. Petrakis, M. Z. Tsimidou, S. Ordoudi -- Food NMR optimized for industrial use-an NMR platform concept / E. Humpfer, B. Schutz, F. Fang, C. Cannet, M. Mortter, H. Schafer, and M. Spraul -- A new ultra rapid screening method for olive oil health claim evaluation using selective pulse NMR spectroscopy / E. Mellioul, P. Magiatis and K.B. Killday -- Profile of the positional distribution of fatty acids in the triacylglycerols as an index of quality for palm oil (or any oil or fat) / S. Ng -- On-line Non-invasive NMR -- 1H-NMR relaxometry and imaging to assess fat content on intact pork loins / V. Bortolotti, P. Fantazzini, C. Schivazappa, M. Vannini, E. M. Vasini, R. Virgili -- Multiscale Definition of Food -- F labelled polyion micelles as diffusional nanoprobes / D.W. de Kort, F.J.M. Hoeben, H.M. Janssen, N. Bourouina, J. Mieke Kleijn, J.P.M. van Duynhoven and H.V. As -- Double emulsion character with PFG-NMR- methods: WOW and OWO / R. Bernewitz, E. Caro, D. Topgaard, H.P. Schuchmann, G. Guthause -- Assessment of TD-NMR and quantitative MRI methods to investigate the apple transformation processes used in the cider-making technology / C. Rondeau-Mouro, S. Deslis, S. Quellec, R. Bauduin -- Foodomics -- A 1H NMR-based metabolomics approach on dietary biomarker research in human urine / A. Trimigno, G. Picone, F. Capozzi --1H NMR metabolic profiling of apulian EVOOs: fine pedoclimatic influences in Salento cultivars / L. Del Coco, S.A. De Pascali, F.P. Fanizzi -- Addition of essential oils to cows' feed alters the milk metabolome-NMR spectroscopic studies of "nature's perfect food" / U.K. Sundekilde, M.R. Clausen, J. Lejonklev, M.R. Weisbjerg, M.K. Larsen, and H.C. Bertram -- High-resolution magic angle spinning studies of semi-hard Danbo (30+) cheese-impact of processing condition and relation to sensory perception / S. Lamichhane, C.C. Yde, L.H. Mielby, U. Kidmose, J.R. Moller, M. Hammershoj and H.C. Bertram --Changes in the 1H NMR metabolic profiling of mussels (Mytilus galloprovincialis) with storage at 0 C / V. Aru, M.B. Pisano, P. Scano, S. Cosentino and F.C. Marincola -- Applications of H-NMR metabolomics: from individual fingerprints to food analysis / A. Luchinat and L. Tenori -- New Developments -- Compost biodegradation by 1H magnetic resonance and quantitative relaxation tomography / V. Bortolotti, P. Fantazzini, M. Vannini and E.M. Vasini -- 1H NMR spectroscopy of lipoproteins-when size matters / F. Savorani and S.B. Engelsen. |