Presenting an up-to-date account of progress in this very important area, and documenting the latest research findings, Magnetic Resonance in Food Science covers four main areas: developments in its applications; analysis and authentication; nutrition; and the study of biopolymers and complex systems. Comprehensive and detailed, the book is written by experts who demonstrate the importance of magnetic resonance in food science and nutrition, and the relevance of its techniques to industrial practices. Magnetic Resonance in Food Science provides a thorough and wide-ranging round-up of the issues involved, and will be of great use to professionals and graduates in food science, agrochemistry and applied spectroscopy.
Rezensionen / Stimmen
"...highly recommended to food/beverage scientists and NMR practitioners alike....should be of great value to many in academia and industry." * The Analyst July 1996 * "...this is a highly technical publication of greatest appeal to specialists in its subject...It is an essential purchase for universities and institutes with food interests, and innovative food scientists may get inspiration browsing through it." * Food Australia 48 (7) July 1996 * "... well ordered ... useful for both NMR users and food scientists." * Magnetic Resonance in Chemistry, Vol 34, 847-848, 1996 *
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Höhe: 234 mm
Breite: 156 mm
ISBN-13
978-0-85404-725-3 (9780854047253)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Herausgeber*in
University of East Anglia, UK
University of Aveiro, Portugal
University of Aveiro, Portugal
Applications of Magnetic Resonance: The Developing Scene: Basic Principles and Applications of Magnetic Resonance; NMR in Heterogeneous Systems; The Role of Water Mobility in Promoting Staphyllococcus aureus and Aspergillus niger Activities; Analysis of Molecular Motions in Food Products; Enzyme Activity in Low Water Content Biopolymer Systems Studied by 19F NMR; What's in an NMR Image? Characterising Structure and Transport in Heterogeneous Materials; 750 MHz NMR Spectroscopy and Food Related LC-NMR Applications; Molecular Mobilities around the Glass Transition in Sugar-Water Systems; Analysis and Authentication: Analytical Performance of High Resolution NMR; Applications of SNIF-NMR and Other Isotopic Methods for Testing the Authenticity of Food Products; NMR Studies of Lactic Acid Bacteria Involved in Wine Fermentation; The Use of Amino Acids as a Fingerprint for the Monitoring of European Wines; Rapid Cooking Control of Cakes by Low Resolution NMR; MRI Studies of Mass Transport during the Drying and Rehydration of Foods; Magnetic Resonance and Nutrition: Important Issues in the Understanding of Human Metabolism in Health and Disease: the Role of NMR; 1H NMR Spectroscopy of Biological Fluids and the Investigation of Perturbed Metabolic Processes; Proton NMR Studies of Human Brain Metabolism; NMR Study of Lipid Fluidity in Frozen Red Muscle of Atlantic Salmon (Salmo salar): Relation to Autoxidation of Lipids?; Magnetic Resonance in the Study of Biopolymers and Complex Systems: Proton Magnetic Resonance and Relaxation in Dynamically Heterogeneous Systems; Nuclear Cross Relaxation Spectroscopy and Single Point Imaging Measurements of Solids and Solidity in Foods; Water-Macromolecular Interactions in Chocolate; Conformation and Dynamics of Polysaccharide Gels as Studied by High Resolution Solid State NMR; NMR Studies of Cereal Proteins; Subject Index.
