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Magnetic Resonance in Food Science
A View to the Future
edited by G.A. Webb

From structural studies and investigations of molecules in frozen sugar solutions, to identifying the origins of salmon and detecting free radicals in irradiated food, magnetic resonance techniques can provide useful information.

Divided into four main sections:

  • A View Towards the Next Century
  • Food Safety and Health
  • Structure and Dynamics
  • Analysis, Monitoring and Authentication

Magnetic Resonance in Food Science consists of top quality contributions from renowned international scientists, and looks at what magnetic resonance techniques can offer both now and in the future.


  1. A View Towards the Next Century
    • Recent Advances in Solid-State NMR
    • Characterisation of Meat Structure by NMR Imaging at High Field
    • MRI Indicators for Measuring pH and Redox in Food
    • Rheo-NMR of Carrageenan Gels and Sols
    • An Insight into the Structure of Foods Using 13C and 1H Magic Angle Spinning (MAS) NMR: Application to Wheat Dough
    • Hyphenated Methods in NMR
    • Relationships between Sensory Texture of Soft Cheese and MRI Measurements
    • Mannitol Production by a Genetically Modified Lactococcus Lactis Strain Studied by 13C NMR In Situ

  2. Food Safety and Health
    • MRI of Gastric Function
    • Detection of Free Radicals in y-Irradiated Soybean Paste by Electron Spin Resonance Spectroscopy
    • Supression Effects of Spice Plants on Free Radical Formation
    • NMR Studies on the Antiradical Mechanism of Phenolic Compounds Towards 2,2-Diphenyl-1-picrylhdrazyl Radical
    • Natural Antioxidants and Free Radicals—An ESR Perspective
    • Oleuropein Biomimetic Conformations by Magnetic Resonance Experiments and Molecular Mechanics and Dynamics
    • Isolation and trans-Resveratrol Analysis in Brazilian Red Wine by 1H Nuclear Magnetic Resonance

  3. Structure and Dynamics
    • Fast Field Cycling NMR—Applications to Food
    • Starch Granules—A Multinuclear Magnetic Resonance Study
    • Restricted Diffusion in the Lecithin-Water System
    • Molecular Mobility in Frozen Sugar Solutions
    • Interpreting Near Infrared Spectra of Solutions by Outer Product Analysis with Time Domain-NMR
    • Interaction of B-Casein at an Emulsion Interface Studied by 2H NMR and Molecular Modeling
    • Slicing—A Novel Approach for Unique Deconvolution of NMR Relaxation Decays

  4. Analysis, Monitoring, and Authentication
    • High Resolution NMR of Virgin Olive Oil
    • Origin Resolution of Wild and Farmed Salmon (Norway and Scotland) Using 13C NMR Spectroscopy in Combination with Pattern Recognition Techniques
    • High Resolution NMR Studies of Meat Composition and Authenticity
    • Magnetic Resonance Imaging to Classify Loin from Iberian Pig
    • Industrial Magnetic Resonance—Food and Other Industries
    • Magnetic Resonance Imaging as a Tool to Quantify the Adiposity Distribution in Fish
    • An NMR Study of the Biochemistry of Mango: The Effects of Ripening, Processing and Microbial Growth


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Magnetic Resonance in Food Science
A View to the Future
edited by G.A. Webb

271 pages $158.95 + shipping
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