Корично изображение Електронна книга

Magnetic resonance in food science : challenges in a changing world /

With contributions from international experts, this book is essential reading for academics and industrialists in food science.

Автор-организации: International Conference on Applications of Magnetic Resonance in Food Science Reykjavik, Iceland)
Други автори: Maria Gu♯‘jonsdottir., Belton, P. S., Webb, G. A. 1935-
Формат: Електронна книга
Език: English
Публикувано: Cambridge, UK : Royal Society of Chemistry, ℗♭2009.
Серия: Special publication (Royal Society of Chemistry (Great Britain)) ; no. 319.
Предмети:
Food > Analysis > Congresses.
Food > Composition > Research > Congresses.
Magnetic resonance imaging > Congresses.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Analysis.
Magnetic resonance.
Electronic books.
Онлайн достъп: http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=519447
Подобни документи: Print version:: Magnetic resonance in food science.
Съдържание:
  • High resolution NMR analysis of complex mixtures
  • The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates
  • NMR-based metabonomics approaches for the assessment of the metabolic impact of dietary polyphenols on humans
  • ℗£H HR MAS NMR : profiling metabolites in single cereal kernels (of wheat and barley)
  • Microstructure investigation of concentrated dairy gels by real-time NMR diffusion experiments
  • Developments in time domain and single sided NMR
  • Investigation of sodium ions in cheeses by ℗ø℗đNa NMR spectroscopy
  • Applications of field cycling relaxometry to food characterization
  • A low resolution ℗£H NMR study to investigate the protective mechanism of sorbitol during vacuum drying of a probiotic micro-organism
  • A low-field-NMR capillary rheometer
  • Development of a rheo-NMR system to study the crystallisation of bulk lipids under shear flow
  • NMR-based multi parametric quality control of fruit juices
  • Spatial mapping of solid and liquid lipid in chocolate
  • Effect of soy addition on microwavable parbaked frozen doughs
  • Identification and quantification of phosphorus in cheeses : methodological investigations by solid-state ℗đ℗£P NMR spectroscopy
  • Using MRI to study tomato fruit
  • SNIF-NMR and chernometric methods applied to ℗£H NMR in the study of Brazilian brandy authenticity
  • Identification and quantification of major triacylglycerols in selected South African vegetable oils by ℗£℗đC NMR spectroscopy
  • Pomodoro di Pachino : an authentication study using ℗£H-NMR and chemometrics : protecting its P.G.I. European certification
  • ℗£D and ℗øD ℗£H-NMR analysis of taste compounds extracted from raw or fried Allium cepa L. Tissues : methodological questions
  • Analysis of butter and margarine by high-resolution ℗£H NMR
  • Spin-lattice relaxation time measurements as a probe for triacylglycerol polymorphism and crystal size
  • ESR for food irradiation detection
  • Applications of CW-EPR in food quality control and R & D
  • Application of electron spin resonance to study food anitoxidative and prooxidative activities
  • Water/biopolymer interactions : comparison of NMR with other techniques
  • Low field NMR study on wild and farmed Atlantic cod (Gadus morhua)
  • A look at NMR relaxometry applications in meat science : recent advances in coupling NMR relaxometry with spectroscopic, thermodynamic, microscopic and sensory measurements
  • Sodium MRI as a tool for optimization of salting processes.

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