Applications in Food Sciences

Name: Applications in Food Sciences
Brand: Bentham Science Publishers
Price: 32.64 EUR
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Atta-Ur-Rahman M. Iqbal Choudhary(Herausgeber*in)

Bentham Science Publishers

1. Auflage

Erschienen am 12. April 2016

290 Seiten

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978-1-68108-143-4 (ISBN)

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Inhalt

Intro
CONTENTS
PREFACE
List of Contributors
Application of NMR to Resolve Food Structure, Composition and Quality
FOOD DIMENSIONS
Composition
Nutrients
Bio-availability
Food Matrix
Texture
Structure
The Macrostructure Level:
The Microstructure Level:
Stability and Processing
Water Diffusion
Thermal Conductivity
NMR AS A MULTIPURPOSE TECHNIQUE FOR FOOD ASSAY
Spectroscopy
1. Food Authentication
2. Food Origin
3. Food Traceability
Relaxometry
Magnetic Resonance Imaging
Hybrid Methods
Chemical Shift Imaging
Relaxometry Mapping
Spectral-Relaxation Deconvolution
DATA ANALYSIS, INFORMATION EXTRACTION AND KNOWLEDGE GENERATION
Analytic Approach
Holistic View
PROSPECTS
CONCLUDING REMARKS
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
NMR Spectroscopy for Evaluation of Lipid Oxidation
INTRODUCTION
Challenges in Assessing Lipid Oxidation
1H NMR Spectroscopy for Assessment of Lipid Oxidation
Assessment of Lipid Oxidation by Monitoring 1H NMR Signal Intensities
1H NMR Spectroscopy for Identification of Oxidation Products
13C NMR spectroscopy for Assessment of Lipid Oxidation
31P NMR
CONCLUSION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
The Application of NMR Spectroscopy to the Study of Pyranoanthocyanins: Structural Elucidation, Solution Equilibria and Exhibited Color in Foods and Beverages
1. PYRANOANTHOCYANINS: AN INTERESTING CLASS OF PIGMENTS DERIVED FROM ANTHOCYANINS
1.1. Introduction
1.2. Chemical Structure of Anthocyanins
1.3. Influence of Aqueous Solution Equilibria on Anthocyanin Chemical Structure
1.4. Reactivity of Anthocyanins. Formation of Anthocyanin-Derived Pigments
1.4.1. Thermal Degradation
1.4.2. Oxidation
1.4.3. Copigmentation
1.4.4. Formation of Anthocyanin-Derived Pigments
2. PYRANOANTHOCYANINS: STRUCTURES, PROPERTIES AND DISTRIBUTION AMONG FOODSTUFFS
2.1. Structures of Pyranoanthocyanins
2.1.1. Vitisin-Type Pyranoanthocyanins
2.1.2. Hydroxyphenyl-Pyranoanthocyanins
2.1.3. Flavanyl-Pyranoanthocyanins
2.1.4. Portisins
2.2. Properties of Pyranoanthocyanins
2.2.1. Color Features
2.2.2. Reactivity
2.3. Occurrence of Pyranoanthocyanins in Foodstuffs
2.3.1. Red Wine, Port Wine, Grape Pomace and Lees
2.3.2. Fruit and Vegetable Juices/Wines
2.3.3. Fruits and Vegetables
3. NUCLEAR MAGNETIC RESONANCE (NMR) SPECTROSCOPY APPLIED TO THE STRUCTURE ELUCIDATION OF ANTHOCYANINS, PYRANOANTHOCYANINS AND OTHER DERIVATIVES
3.1. Fundamentals of NMR Spectroscopy Applied to the Analysis of Anthocyanins and Pyranoanthocyanins
3.2. Application of NMR Spectroscopy in the Structural Identification of New Anthocyanins Derivatives in the Flavylium Form, and their Different Equilibrium Forms
3.2.1. Analysis of the Flavylium Cation Form
3.2.2. Analysis of the Different Forms in Equilibrium
3.3. Application of NMR Spectroscopy in the Structural Identification of New Pyranoanthocyanin Derivatives
3.3.1. Structural Identification of New Pigments of Pyranoanthocyanins, Chemical Behavior and Structural Identification of Equilibrium Forms
3.3.2. Structural Identification of New Pigments of Pyranoanthocyanins Linked to a Flavanyl Moiety or Hydroxyphenyl (Portisins)
3.3.3. Structural Identification of Pyranoanthocyanins Dimers and Other Rare Pyranoanthocyanins
CONCLUDING REMARKS
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
NMR Spectroscopy: A Powerful Tool to Investigate the Role of Tannins in the Taste of Wine and their Health Protective Effect
INTRODUCTION
INTERACTIONS BETWEEN TANNINS AND SALIVA PROTEINS
Mechanism of Binding
Stoichiometry and Strength of Binding
INTERACTIONS BETWEEN TANNINS AND BUCCAL MEMBRANE LIPIDS
PROTECTIVE EFFECT OF TANNINS ON MEMBRANE OXIDATION
CONCLUSION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
ABBREVIATIONS
REFERENCES
Applications of Quantitative 1H NMR in Food-Related Analysis
INTRODUCTION
QUANTITATIVE NMR (QNMR)
Principles of qNMR
Characteristics of qNMR
qNMR Methods: Internal and External Standards Methods
APPLICATIONS OF QNMR
Purity Determination of Reference substances for Pesticide and Natural Toxins
Determining Purity of a Pesticide Reference substance with qNMR [24]
Purity Determination of Reference Substances for Natural Toxins [27]
Application of qNMR to Natural Organic Compounds
Quantification of Carminic Acid
Quantification of Rutin, Isoquercitrin, and Quercetin
Quantification of Steviol Glycosides
Quantification of Carthamin
Determination of Food Additives in Processed Foods by qNMR
qNMR of Sorbic Acid, Dehydroacetic Acid, and Acesulfame Potassium
Pre-treatment and Recovery Test
Comparison of Methods using Commercially Available Food Products
CONCLUSION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
ABBREVIATIONS
REFERENCES
Cell-Free Protein Synthesis for NMR Structural Analysis of Large Proteins and Complexes
INTRODUCTION
CELL-FREE EXPRESSION SYSTEMS AND TOOLS TO OPTIMISE PRODUCTION OF TARGET PROTEINS
CELL-FREE SELECTIVE LABELING APPROACHES TO AID NMR ANALYSIS
CELL-FREE COMBINATORIAL LABELING APPROACHES TO AID NMR ANALYSIS
SEGMENTAL LABELLING STRATEGIES TO REDUCE SPECTRAL COMPLEXITY
CELL-FREE DEUTERATION TO REDUCE LINE BROADENING
CELL-FREE STEREO-ARRAY ISOTOPE LABELING (SAIL) TO ACQUIRE DISTANCE CONSTRAINTS
CELL-FREE INCORPORATION OF UNNATURAL AMINO ACIDS TO PROVIDE LONG DISTANCE CONSTRAINTS
CONCLUSION
CONFLICT OF INTEREST
ACKNOWLEDGEMENTS
REFERENCES
SUBJECT INDEX

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