Magnetic Resonance in Food Science provides an up-to-date, global perspective of the latest developments in the field, including:
- methods of studying metabolic processes both in vivo and in vitro
- functional MRI
- and the sensory perception of food
Content is divided into five sections:
- sensory science
- aroma and flavour
- authenticity and quantification of food
- functionality, structure and ingredients
- applications of solid-state methods
- new NMR methods and instrumentation
Contents
Sensory Science, Aroma and Flavor
- fMRI and the sensory perception of food
- HR NMR to study quqality changes in marine by-products
- On the use of low-field NMR methods for the determination of total lipid content in marine products
Authenticity and Quantification of Food
- Advances in the authentication of food by SNIF-NMR
- HPLC-SPE-NMR: a productivity tool for determination of natural products in plant material
- Applications of hyphenated NMR to the study of food
- Magnetic resonance measurements of structural changes during heating of chicken meat by hot air
- MRI and NMR spectroscopy study of post-harvest maturing coconut
- Analysis of blends of raw coffees of arabica and robusta varieties through HNMR and chemometric methods
Functionality, Structure and Ingredients
- Use of state -of-the-art NMR in beer production and characterization
- Quantitative measurements by MRI of flow velocity and mixing index in a single-screw extruder
- ESR and NMR spectroscopy studies on emulsions containing α-lactoglobulin and oxidised methyl linoleate
- Paramagnetic challenges in NMR measurements of foods
- Injection flow NMR as a tool for the high throughput screening of oils
- Warping: investigation of NMR pre-prcessing and correction
Applications of Solid-State Methods
- Multiexponential diffusion in meat at HIGH b-values by MRI
- Study of fat and water in Atlantic salmon muscle (salmo salar) by low-field NMR and MRI
- Slow-MAS NMR methods to study metabolic processes and in vivo
- Proton relaxation in crystalline and glassy sugars
New NMR Methods and Instrumentation
- towards on-line NMR sensors
- Determination of the apparent diffusion coefficient of water in red blood cells by high-field PFG-NMR using various pulse sequences
- A new principle for unique spectral decomposition of 2D NMR data
- The effect of porous structure of rice on the hydration rate investigate by MRI
- Oil content variations in sunflower according to the grain orientation comparatively measured by spin-echo and CWFP sequences
- Comprehensive phase compositional analysis of lipids in foods by means of time domain NMR
- Two-dimensional laplace inversion NMR technique applied to the molecular properties of water in dry-salted mozzarella-type cheeses with various salt concentrations
Index
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