The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the application of multivariate data analytical protocols. This book provides an up-to-date, global perspective of the latest developments in the field, including methods of studying metabolic processes both in vivo and in vitro, functional MRI and the sensory perception of food. Content is divided into five sections: sensory science; aroma and flavour; authenticity and quantification of food; functionality, structure and ingredients; applications of solid-state methods; and new NMR methods and instrumentation.

Sensory Science, Aroma and Flavour

fMRI and the Sensory Perception of Food

3

(8)

E.T. Rolls

HR NMR to Study Quality Changes in Marine By-Products

11

(9)

E. Falch

T. R. Storseth

M. Aursand

On the Use of Low-Field NMR Methods for the Determination of Total Lipid Content in Marine Products

20

(11)

G.H. Sorland

P.M. Larsen

F. Lundby

H.W. Anthonsen

B.J. Foss

Authenticity and Quantification of Food

Advances in the Authentication of Food by SNIF-NMR

31

(8)

G. Martin

HPLC-SPE-NMR: A Productivity Tool for Determination of Natural Products in Plant Material

39

(8)

J. W. Jaroszewski

Applications of Hyphenated NMR to the Study of Food

47

(18)

M. Spraul

E. Humpfer

H. Schafer

Magnetic Resonance Measurements of Structural Changes during Heating of Chicken Meat by Hot Air

65

(7)

S.M. Shaarani

K.P. Nott

L.D. Hall

MRI and NMR spectroscopy study of post-harvest maturing coconut

72

(8)

N. Nestle

A. Wunderlich

R. Meusinger

Analysis of Blends of Raw Coffees of Arabica and Robusta Varieties through 1H NMR and Chemometric Methods

80

(11)

L.A. Tavares

A.G. Ferreira

M.M.C. Ferreira

A. Correa

L.H. Mattoso

Functionality, Structure and Ingredients

Use of State-of-the-Art NMR in Beer Production and Characterization

91

(5)

J. O. Duus

Quantitative Measurements by MRI of Flow Velocity and Mixing Index in a Single-Screw Extruder

96

(8)

M. H. G. Amin

L. D. Hall

W. Wang

S. Ablett

ESR and NMR Spectroscopy Studies on Emulsions containing β-lactoglobulin and Oxidised Methyl Linolcate

104

(9)

N. K. Howell

S. Saeed

D. Gillies

Paramagnetic Challenges in NMR Measurements of Foods

113

(11)

S. Alessandri

Francesco Capozzi

M. A. Cremonini

C. Luchinat

G. Placucci

F. Savorani

M. Turano

Injection Flow NMR as a Tool for the High Throughput Screening of Oils

124

(7)

S. Rezzi

M. Spraul

D.E. Axelson

K. Heberger

C. Mariani

F. Reniero

C. Guillou

Warping: Investigation of NMR Pre-processing and Correction

131

(10)

F. van den Berg

G. Tomasi

N. Viereck

Applications of Solid-State Methods

Multiexponential diffusion in meat at High b-values by MRI

141

(7)

J.M. Bonny

V. Sante-Lhoutellier

J.P. Renou

Study of Fat and Water in Atlantic Salmon Muscle (Salmo Salar) by Low-Field NMR and MRI

148

(8)

E. Veliyulin

I. G. Aursand

U. Erikson

Slow-MAS NMR Methods to Study Metabolic Processes in vivo and in vitro

156

(10)

R. A. Wind

H. C. Bertram

J. Z. Hu

Proton Relaxation in Crystalline and Glassy Sugars

166

(9)

Peter Belton

New NMR Methods and Instrumentation

Towards On-line NMR Sensors

175

(11)

B.P. Hills

K.M. Wright

Determination of the Apparent Diffusion Coefficienet of Water in Red Blood Cells by High-Field PFG-NMR using Various Pulse Sequences

186

(9)

Y.S. Hong

S.O. Ro

H.K. Lee

V.I. Volkov

C.H. Lee

A New Principle for Unique Spectral Decomposition of 2D NMR Data

195

(9)

R. Bro

P. I. Hansen

N. Viereck

M. Dyrby

H.T. Pedersen

S. B. Engelsen

The Effect of Porous Structure of Rice on the Hydration Rate Investigate by MRI

204

(5)

A. Mohoric

J. van Duynhoven

G. van Dalen

F. Vergeldt

E. Gerkema

A. de Jager

H. Van As

Oil Content Variations in Sunflower according to the Grain Orientation Comparatively measured by Spin-Echo and CWFP Sequences

209

(8)

A.D. Dumon

M.G. Albert

D.J. Pusiol

Comprehensive Phase Compositional Analysis of Lipids in Foods by means of Time Domain NMR

217

(8)

E. Trezza

A. Haiduc

E.C. Roijers

G.J.W. Goudappel

J.P.M. van Duynhoven

Two-Dimensional Laplace Inversion NMR Technique applied to the Molecular Properties of Water in Dry-Salted Mozzarella-Type Cheeses with Various Salt Concentrations

225

(8)

P.L. Hubbard

P.J. Watkinson

L.K. Creamer

A. Gottwaldl

P.T. Callaghan

Subject Index

233

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