Electron Spin Resonance In Food Science
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Electron Spin Resonance In Food Science
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Author : Ashutosh Kumar Shukla
language : en
Publisher: Academic Press
Release Date : 2016-12-23
Electron Spin Resonance In Food Science written by Ashutosh Kumar Shukla and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-23 with Technology & Engineering categories.
Electron Spin Resonance in Food Science covers, in detail, the ESR identification of the irradiation history of food products and beverages to investigate changes that occur during storage, with an aim of improving hygienic quality and extending shelf-life with minimal tempering in nutritional profile. The book also includes ESR studies on the interaction of food items and packaging materials, along with a section on new approaches in ESR identification of irradiated foods that is followed by a chapter on international legislation relevant to irradiated food. A section on ESR applications in characterizing ROS/antioxidants in food items and lipid oxidation, including spin labeling, spin trapping and imaging applications is also covered, as are ESR applications in nutrition and pharmaceutics. - Serves as a complete reference on the application of ESR spectroscopy in food science research - Focuses on applications and data interpretation, avoiding extensive use of mathematics so that it fulfils the need of young scientists from different disciplines - Includes informative pages from leading manufacturers, highlighting the features of recent ESR spectrometers used in food science research - Includes information on different, active, worldwide groups in ESR characterization of food items and beverages
Ifis Dictionary Of Food Science And Technology
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Author : International Food Information Service
language : en
Publisher: John Wiley & Sons
Release Date : 2009-05-18
Ifis Dictionary Of Food Science And Technology written by International Food Information Service and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-05-18 with Technology & Engineering categories.
“When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS
Advances In Magnetic Resonance In Food Science
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Author : P S Belton
language : en
Publisher: Elsevier
Release Date : 1999-04-01
Advances In Magnetic Resonance In Food Science written by P S Belton and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-04-01 with Technology & Engineering categories.
The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this 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. The international flavour of the contributions to this text aim to make it of value to both academics and industrialists in food science.
New Applications Of Electron Spin Resonance
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Author : M. Ikeya
language : en
Publisher: World Scientific
Release Date : 1993
New Applications Of Electron Spin Resonance written by M. Ikeya and has been published by World Scientific this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Science categories.
This is the first book covering an interdisciplinary field between microwave spectroscopy of electron paramagnetic resonance (EPR) or electron spin resonance (ESR) and chronology science, radiation dosimetry and ESR (EPR) imaging in material sciences. The main object is to determine the elapsed time with ESR from forensic medicine to the age and radiation dose in earth and space science. This book is written primarily for earth scientists as well as for archaeologists and for physicists and chemists interested in new applications of the method. This book can serve as an undergraduate and graduate school textbook on applications of ESR to geological and archaeological dating, radiation dosimetry and microscopic magnetic resonance imaging (MRI). Introduction to ESR and chronology science and principle of ESR dating and dosimetry are described with applications to actual problems according to materials.
Magnetic Resonance In Food Science
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Author : Peter S Belton
language : en
Publisher: Royal Society of Chemistry
Release Date : 2007-10-31
Magnetic Resonance In Food Science written by Peter S Belton and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-31 with Science categories.
The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. From assessment of meat quality, through to a study of beer components and the effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area. Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics in food; and food quality control. With contributions from international experts, this book is essential reading for academics and industrialists in food science. It is the latest in a series of titles in this area published by the RSC.
Food Irradiation
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Author : V M Wilkinson
language : en
Publisher: Woodhead Publishing
Release Date : 1996-01-15
Food Irradiation written by V M Wilkinson and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-01-15 with Technology & Engineering categories.
This reference guide is applicable to the food industry, research institutions, academia, and trade and consumer organisations. Contents include: Introduction (trends in food spoilage and safety, food preservation technologies, the use of ionising radiation); Food irradiation topics (from additives to yoghurt); List of entries by category (including listing by food groups and components, control of microbiological hazards and irradiation methods).
Topics From Epr Research
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Author : Ahmed M. Maghraby
language : en
Publisher: BoD – Books on Demand
Release Date : 2019-02-13
Topics From Epr Research written by Ahmed M. Maghraby and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-02-13 with Science categories.
Electron paramagnetic resonance (EPR) spectroscopy has become one of the leading spectroscopic techniques. It targets materials containing unpaired electrons and possesses many applications. Since it was discovered more than 70 years ago, EPR spectroscopy is subjected to uninterrupted development and comprehensive studies. This book represents some of recent topics from EPR research.
Esr Spectroscopy For Life Science Applications An Introduction
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Author : Ashutosh Kumar Shukla
language : en
Publisher: Springer Nature
Release Date : 2021-03-19
Esr Spectroscopy For Life Science Applications An Introduction written by Ashutosh Kumar Shukla and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-19 with Science categories.
This installment in the Techniques in Life Science and Biomedicine for the Non-Expert series aims to describe ESR spectroscopy as a tool for different applications, such as Healthcare & Pharmaceutical Science, Paleontology & Geochronology and Food Science. In keeping with the series theme, this text is presented in such a manner that the amateur researcher or graduate student can absorb it, while highlighting recent advances and applications of the field. Chapters include solved examples and questions to reinforce themes and encourage readers to apply what they've learnt.
Spectral Methods In Food Analysis
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Author : Mossoba
language : en
Publisher: CRC Press
Release Date : 1998-11-11
Spectral Methods In Food Analysis written by Mossoba and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-11-11 with Technology & Engineering categories.
Outlines the basic principles, advanced instrumentation, applications and future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, and Raman spectroscopy. The book covers the identification and quantitation of food constituents, additives and contaminants.
Chromatography In Food Science And Technology
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Author : Tibor Cserhati
language : en
Publisher: CRC Press
Release Date : 2020-08-26
Chromatography In Food Science And Technology written by Tibor Cserhati and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-26 with Science categories.
oCompilation and evaluation of the newest applications of chromatography for food science and technology oEnumeration of chromatographic methods and critical discussion of results This book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products. Chromatography in Food Science and Technology presents a concise evaluation of existing chromatographic methods used for many food and food product macro and microcomponents. Chromatographic methods are compiled according to the character of the food components to be separated. The book's chapters deal separately with the different classes of food components, presenting both gas and liquid chromatographic methods used for their determination, and discussing the advantages and disadvantages of each. Unlike other references, Chromatography in Food Science and Technology is entirely devoted to the use of chromatography for food analysis, and focuses on practical, food-related examples. It treats the theoretical aspects of chromatography briefly, to the degree that the information helps the use and development of new analytical methods for the separation of any kind of food components.