Magnetic Resonance in Food Science

New Techniques;

Chapter 1: High resolution NMR analysis of complex mixtures;

Chapter 2: The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates;

Chapter 3: NMR-based metabonomics approaches for the assessment of the metabolic impact of dietary polyphenols on humans;

Chapter 4: 1H HR MAS NMR: profiling metabolites in single cereal kernels (of wheat and barley);

Chapter 5;

Microstructure investigation of concentrated dairy gels by real-time NMR diffusion experiments;

Chapter 6: Developments in time domain and single sided NMR;

Chapter 7: Investigation of sodium ions in cheeses by Na NMR spectroscopy;

Chapter 8 Applications of field cycling relaxometry to food characterization;

Chapter 9;

A low resolution 1H NMR study to investigate the protective mechanism of sorbitol during vacuum drying of a probiotic micro-organism;

Chapter 10: A low-field-NMR capillary rheometer;

Chapter 11: Development of a rheo-NMR system to study the crystallisation of bulk lipids under shear flow;

Chapter 12: NMR-based Multi Parametric Quality Control of Fruit Juices;

Food Systems and Processing;

Chapter 13: Effect of soy addition on microwavable parbaked frozen doughs;

Chapter 14: Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy;

Chapter 15: Using MRI to study tomato fruit;

Chapter 16: SNIF-NMR and chemometric methods applied to 1H NMR in the study of brazilian brandy authenticity;

Chapter 17: Identification and quantification of major triacylglycerols in selected South African vegetable oils by 13C NMR spectroscopy;

Chapter 18: Pomodoro di pachino: an authentication study using 1H-NMR and chemometrics - protecting its P.G.I. European certification;

Chapter 19: 1D and 2D 1H-NMR analysis of taste compounds extracted from raw or fried Allium Cepa l. Tissues. Methodological questions;

Chapter 20: Analysis of butter and margarine by high-resolution 1H NMR;

Chapter 21: Spin-lattice relaxation time measurements as a probe for triacylglycerol polymorphism and crystal size;

ESR and Other Techniques;

Chapter 22: ESR for food irradiation detection;

Chapter 23: Applications of CW-EPR in food quality control and R&D;

Chapter 24: Application of electron spin resonance to study food anitoxidative and prooxidative activities;

Chapter 25: Water/biopolymer interactions: comparison of NMR with other techniques;

Fish and Meat;

Chapter 26: Low field NMR study on wild and farmed atlantic cod (Gadus Morhua);

Chapter 27: A look at NMR relaxometry applications in meat science - recent advances in coupling NMR relaxometry with spectroscopic, thermodynamic, microscopic and sensory measurements;

Chapter 28: Sodium MRI as a tool for optimization of salting processes