Food Analysis Handbook from C.H.I.P.S.

Magnetic Resonance in Food Science
Challenges in a Changing World
edited by Maria Guojónsdóttir

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.


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


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Magnetic Resonance in Food Science
Challenges in a Changing World
edited by Maria Guojónsdóttir

2009 • 260 pages • $198.00 + shipping
Texas residents please add 6.75 % sales tax

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