Magnetic Resonance in Food Science: Challenges in a Changing World covers a broad range:

• sensory science
• authenticity
• functionality
• solid state methods
• new methods

The book is the result of the 9th International Conference on the Applications of Magnetic Resonance in food Science, held in Iceland in September 2008.

Contents

New Techniques

• High resolution NMR analysis of complex mixtures
• The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates
• NMR-based metabonomics approaches for the assessment of the metabolic impact of dietary polyphenols on humans
• 1H HR MAS NMR: profiling metabolites in single cereal kernels (of wheat and barley)
• Microstructure investigation of concentrated dairy gels by real-time NMR diffusion experiments
• Developments in time domain and single sided NMR
• Investigation of sodium ions in cheeses by Na NMR spectroscopy
• Applications of field cycling relaxometry to food characterization
• A low resolution 1 H NMR study to investigate the protective mechanism of sorbitol during vacuum drying of a probiotic micro-organism
• A low-field-NMR capillary rheometer
• Development of a rheo-NMR system to study the crystallisation of bulk lipids under shear flow
• NMR-based Multi Parametric Quality Control of Fruit Juices
• Spatial mapping of solid and liquid lipid in chocolate

Food systems and processing

• Effect of soy addition on microwavable parbaked frozen doughs
• Identification and quantification of phosphorus in cheeses – methodological investigations by solid-state 31 P NMR spectroscopy
• Using MRI to study tomato fruit
• SNIF-nmr and chemometric methods applied to 1H NMR in the study of Brazilian brandy authenticity
• Identification and quantification of major triacylglycerols in selected South African vegetable oils by 13C NMR spectroscopy
• Pomodoro di pachino: an authentication study using 1 H-NMR and chemometrics – protecting its P.G.I. European certification
• 1D and 2D 1H-NMR analysis of taste compounds extracted from raw or fried
• Tissues.- Methodological questions
• Analysis of butter and margarine by high-resolution 1H NMR
• Spin-lattice relaxation time measurements as a probe for triacylglycerol polymorphism and crystal size

ESR and other techniques

• ESR for food irradiation detection
• Applications of CW-EPR in food quality control and R&D
• Application of electron spin resonance to study food anitoxidative and prooxidative activities
• Water / biopolymer interactions: comparison of NMR with other techniques

Fish and meat

• Low field NMR study on wild and farmed atlantic cod (Gadus Morhua)
• A look at NMR relaxometry applications in meat science – recent advances in coupling NMR relaxometry with spectroscopic, thermodynamic, microscopic and sensory measurements
• Sodium MRI as a tool for optimization of salting processes

Index

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