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Magnetic Resonance in Food Science: Latest DevelopmentsCheck Access
Edited by
Peter S Belton;
Peter S Belton
University of East Anglia, UK
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Doug Rutledge
Doug Rutledge
Institut National De La Recherche Agronomique, France
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Hardback ISBN-10:
0-85404-886-3
Hardback ISBN:
978-0-85404-886-1
PDF ISBN:
978-1-84755-126-9
No. of Pages:
282
Published online:
31 Oct 2007
Published in print:
26 Mar 2003
About this book
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. 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. It is the latest in a series of titles in this area published by the RSC.
Magnetic Resonance in Food Science: Latest Developments, The Royal Society of Chemistry, 2003.
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Digital access
$126.00
Print format
Magnetic Resonance in Food Science
$126.00
Table of contents
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Front coverByD. RutledgeD. RutledgeSenior ReporterSearch for other works by this author on:
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Front matterByD. RutledgeD. RutledgeSenior ReporterSearch for other works by this author on:
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PrefaceByD. RutledgeD. RutledgeSenior ReporterSearch for other works by this author on:
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ContentsByD. RutledgeD. RutledgeSenior ReporterSearch for other works by this author on:
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Magnetic resonance - the developing scenep1-2ByD. RutledgeD. RutledgeSenior ReporterSearch for other works by this author on:
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The food supply chain: The present role and future potential of NMRp3-16By
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Single point imaging of bread-based food productsp17-24By
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NMR in foods: Opportunity and challengesp25-37By
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The effect of microwave heating on potato texture studied with magnetic resonance imagingp38-45By
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Application and comparison of MRI and X-ray CT to follow spatial and longitudinal evolution of core breakdown in pearsp46-53By
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The NMR mouse: its applications to food sciencep54-61By
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The application of NMR in the implementation of European policies on consumer protectionp62-69By
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Charge effects of protein interactions at lipid-water interface probed by 2h nmrp70-76By
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The classical hausdorf momentum problem applied to the LRP-NMR measurements; stable reconstruction of the t2 distribution and magnetic susceptibility difference distributionp77-84By
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The use of 2D laplace inversion in food materialp85-92By
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Spin-Spin and Spin-lattice relaxometry in sunflower seedsp93-98By
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Food: The human aspectp99-100ByD. RutledgeD. RutledgeSenior ReporterSearch for other works by this author on:
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Quantification of lipoprotein subfractions using 1H-NMR and chemometricsp101-109By
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Antioxidative activity of some herbs and spices - A review of ESR studiesp110-120By
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The subcellular metabolism of water and its implications for magnetic resonance image contrastp121-135By
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Comparison of two sequences: Spin-Echo and gradient echo for the assessment of dough porosity during provingp136-143By
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Solid-state NMR of lyotropic food systemsp144-150By
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Application of NMR and hyphenated NMR spectroscopy for the study of beer componentsp151-158By
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Food: Structure and dynamicsp159-160ByD. RutledgeD. RutledgeSenior ReporterSearch for other works by this author on:
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Assessment of meat quality by NMRp161-171By
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1H NMR relaxation study of amylopectin retrogradationp172-179By
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23NA and 35Cl NMR studies of the interactions of sodium and chloride ions with meat productsp180-185By
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NMR studies of complex foods in off-line and on-line situationsp186-198By
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Determination of water self-diffusion behavior in microorganisms by using PFG-NMRp199-206By
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Food quality controlp207-208ByD. RutledgeD. RutledgeSenior ReporterSearch for other works by this author on:
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NMR relaxometry and MRI for food quality control: Application to dairy products and processesp209-222By
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An effort to develop an analytical method to detect adulteration of olive oil by hazelnut oilp223-230By
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Quality control of vegetable oils by 13C NMR spectroscopyp231-238By
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Multivariate analysis of time domain NMR signals in relation to food qualityp239-254By
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Solid-phase extraction and 1H-NMR analysis of brazilian cabernet sauvignon wines - a chemical composition correlation studyp255-260By
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Portable, submersible MR probep261-266By
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Subject indexp267-272ByD. RutledgeD. RutledgeSenior ReporterSearch for other works by this author on:
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Back coverpX003-X003ByD. RutledgeD. RutledgeSenior ReporterSearch for other works by this author on:
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