Magnetic Resonance in Food Science

by Belton, P. S.; Webb, Graham A.; Rutledge, D.; Gil, A. M.; Gil, A. M.; Webb, Graham A.; Rutledge, D.

• ISBN13: 9780854048861
• ISBN10: 0854048863
• Format: Hardcover
• Copyright: 2003-05-01
• Publisher: Royal Society of Chemistry

Summary

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.

Table of Contents

Magnetic Resonance -- The Developing Scene
The Food Supply Chain: The Present Role and Future Potential of NMR	3	(14)
M.J. Gidley
S. Ablett
D.R. Martin
Single Point Imaging of Bread-based Food Products	17	(8)
P. Ramos Cabrer
J.P.M. van Duynhoven
E.L.A. Blezer
K. Nicolay
NMR in Foods: Opportunity and Challenges	25	(13)
F. Cornejo
P. Chinachoti
The Effect of Microwave Heating on Potato Texture Studied with Magnetic Resonance Imaging	38	(8)
K.P. Nott
S.Md. Shaarani
L.D. Hall
Application and Comparison of MRI and X-Ray CT to Follow Spatial and Longitudinal Evolution of Core Breakdown in Pears	46	(8)
J. Lammertyn
T. Dresselaers
P. Van Hecke
P. Jancsok
M. Wevers
B.M. Nicolai
The NMR Mouse: Its Applications to Food Science	54	(8)
D.R. Martin
S. Ablett
H.T. Pedersen
M.J.D. Mallett
The Application of NMR in the Implementation of European Policies on Consumer Protection	62	(8)
S. Rezzi
C. Guillou
F. Reniero
Charge Effects of Protein Interactions at Lipid--Water Interface Probed by 2H NMR	70	(7)
J.A.G. Areas
A. Watts
The Classical Hausdorf Momentum Problem Applied to the LRP-NMR Measurements; Stable Reconstruction of the T2 Distribution and Magnetic Susceptibility Difference Distribution	77	(8)
V.M. Cimpoiasu
R. Scorei
The Use of 2D Laplace Inversion in Food Material	85	(8)
S. Godefroy
L.K. Creamer
P.J. Watkinson
P.T. Callaghan
Spin--Spin and Spin--Lattice Relaxometry in Sunflower Seeds	93	(8)
G. Albert
D.J. Pusiol
M.J. Zuriaga
Food: The Human Aspect
Quantification of Lipoprotein Subfractions Using 1H-NMR and Chemometrics	101	(9)
M. Dyrby
M. Petersen
S.B. Engelsen
L. Nørgaard
U.G. Sidelmann
Antioxidative Activity of Some Herbs and Spices -- A Review of ESR Studies	110	(11)
S.M. Dilas
J.M. Canadanovic-Brunet
G.S. Cetkovic
V.T. Tumbas
The Subcellular Metabolism of Water and its Implications for Magnetic Resonance Image Contrast	121	(15)
S. Cerdan
T.B. Rodrigues
P. Ballesteros
P. Lopez
E.P. Mayoral
Comparison of two Sequences: Spin-Echo and Gradient Echo for the Assessment of Dough Porosity During Proving	136	(8)
A. Grenier
T. Lucas
A. Davenel
G. Collewet
A. Le Bail
Solid-State NMR of Lyotropic Food Systems	144	(7)
E. Hughes
P. Frossard
L. Sagalowicz
C. Appolonia Nouzille
A. Raemy
H. Watzke
Application of NMR and Hyphenated NMR Spectroscopy for the Study of Beer Components	151	(10)
I.F. Duarte
M. Spraul
M. Godejohann
U. Braumann
A.M. Gil
Food: Structure and Dynamics
Assessment of Meat Quality by NMR	161	(11)
J.P. Renou
G. Bielicki
J.M. Bonny
J.P. Donnat
L. Foucat
1H NMR Relaxation Study of Amylopectin Retrogradation	172	(8)
I.A. Farhat
M.A. Ottenhof
V. Marie
E. de Bezenac
23Na and 35CI NMR Studies of the Interactions of Sodium and Chloride Ions with Meat Products	180	(6)
L. Foucat
J.P. Donnat
J.P. Renou
NMR Studies of Complex Foods in Off-line and On-line Situations	186	(13)
B.P. Hills
L. Meriodeau
K.M. Wright
Determination of Water Self-Diffusion Behavior in Microorganisms by using PFG-NMR	199	(10)
C.H. Lee
Y.S. Hong
V.D. Volkova
V.I. Volkov
Food Quality Control
NMR Relaxometry and MRI for Food Quality Control: Application to Dairy Products and Processes	209	(14)
F. Mariette
An Effort to Develop an Analytical Method to Detect Adulteration of Olive Oil by Hazelnut Oil	223	(8)
I. Kyrikou
M. Zervou
P. Petrakis
T. Mavromoustakos
Quality Control of Vegetable Oils by 13C NMR Spectroscopy	231	(8)
R. Zamora
G. Gomez
F.J. Hidalgo
Multivariate Analysis of Time Domain NMR Signals in Relation to Food Quality	239	(16)
E. Micklander
L.G. Thygesen
H.T. Pederson
F. van den Berg
Rasmus Bro
D.N. Rutledge
S.B. Engelsen
Solid-Phase Extraction and 1H-NMR Analysis of Brazilian Cabernet Sauvignon Wines -- A Chemical Composition Correlation Study	255	(6)
R.P. Maraschin
C. Ianssen
J.L. Arsego
L.S. Capel
P.F. Dias
A.M.A. Cimadon
C. Zanus
M.S.B. Caro
M. Maraschin
Portable, Submersible MR Probe	261	(6)
S. Bobroff
P.J. Prado
Subject Index	267