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Imaging in Food Science Book from C.H.I.P.S.

Advances in Magnetic Resonance in Food Science

edited by P.S. Belton


The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas of food science is discussed in this exceptional reference book.

Topics covered include development of the technique, functional constituents of food, signal treatment and analysis, along with applications of magnetic resonance to food processing and engineering.Presenting the state-of-the-art in the subject, the international scope of the contributions will make this essential reading for both academics and industrialists in food science.

Contents

Magnetic Resonance in Food: The Developing Scene

  • From Solid-Liquid Ratios to Real Time Tomography - The Development of NMR in Food Applications
  • Time Domain NMR Studies under Controlled Shear Conditions
  • Internal Structure Characterization of Soft Cheeses by MRI
  • Protein Aggregation Studies Using PFG NMR Diffusion Measurements

Water, Ions and Small Molecules in Food

  • A Multistate Theory of Water Relations in Biopolymer Systems
  • Molecular Mobility of a System: Waxy Maize, Glycerol and Water Studied by NMR
  • Water Dynamics in Gelatine. Relaxation and Diffusion Analysis
  • Probing the Physical and Sensory Properties of Food Systems Using NMR Spectroscopy
  • 1H Relaxation of Hydrated Carbohydrate Systems
  • Thermodynamics of Relaxation Phenomena in Freeze-Dried Wheat Starch Gel

Functional Constituents of Food

  • NMR of Food Biopolymers
  • Solid State 13C NMR Studies of Wheat High Molecular Weight Subunits
  • The Application of Electron Spin Resonance Spectroscopy to the Detection and Transfer of Free Radicals in Protein-Lipid Systems
  • Editing the Information in Solid State Carbon-13 NMR Spectra of Food
  • Cross-Polarization Kinetics and the Determination of Proton Mobility in Hydrated Plant Cell Walls
  • Proton Relaxation in Plant Cell Walls and Model Systems
  • Probing Molecular Motions of Low Moisture Starch Gels by Carbon-13 NMR
  • Applications of ESR Imaging in Food Science

Signal Treatment and Analysis in Magnetic Resonance

  • Analysis of Time Domain NMR and Other Signals
  • Comparative Chemometric Analysis of Transverse Low-Field 1H NMR Relaxation Data
  • Quality Evaluation of Atlantic Halibut during Ice Storage Using 1H NMR Spectroscopy

Applications of Magnetic Resonance to Food Processing and Engineering

  • Magnetic Resonance Temperature Mapping
  • Study and Modelization of Starch Gelatinization in Potatoes with Magnetic Resonance Imaging
  • Online Magnetic Resonance Imaging for Detection of Spoilage in Finished Packages
  • Magnetic Resonance Mapping of Solid Fat Content of Adipose Tissues in Meat
  • Time Domain 1H NMR: Its Relevance to the Processing and Storage of Starch Systems

Subject Index

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Advances in Magnetic Resonance in Food Science
edited by P.S. Belton
293 pages $197.00 + shipping

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