Magnetic Resonance Imaging In Foods
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Magnetic Resonance Imaging In Foods
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Author : Michael J. McCarthy
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Magnetic Resonance Imaging In Foods written by Michael J. McCarthy and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Medical categories.
Nuclear magnetic resonance imaging is one of several new experimental tech niques which have rec{ ,tly been applied to food systems. NMR in general and nuclear magnetic resonance imaging are powerful probes of the microscopic and macroscopic changes occurring in foods during processing, storage and utilization. The training that food scientists and food engineers have received in the past has often omitted specific courses in physical chemistry that form the theoretical and practical foundation necessary to fully utilized magnetic resonance experimental techniques. The goal of Magnetic Resonance Imaging in Foods is to introduce food scien tists and food engineers to magnetic resonance imaging and provide a basis for further study. As such the book begins with two chapters of an introductory nature. The first chapter introduces magnetic resonance phenomena, NMR in general, and MRI in detail. Particular emphasis is given to the limitations and typical ranges available for studying particular phenomena, for example, the range of diffusivities that can be studied using commercial grade NMR equipment. Chapter 2 gives a brief introduction to the classical physical model of NMR first introduced by Felix Bloch in 1946 and aspects important to the interpretation of MRI data. This chapter is provided for the researchers and students interested in more details of the basic theory. Chapter 2 can be skipped by those individuals not requiring more information on the basic theory of NMR. The next several chapters of the book are on applications of MRI to food systems.
Magnetic Resonance Imaging In Foods
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Author : Michael J McCarthy
language : en
Publisher:
Release Date : 1995-12-31
Magnetic Resonance Imaging In Foods written by Michael J McCarthy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-12-31 with categories.
Magnetic Resonance Imaging In Foods
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Author : Michael John McCarthy
language : en
Publisher:
Release Date : 1994
Magnetic Resonance Imaging In Foods written by Michael John McCarthy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Food categories.
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.
Magnetic Resonance In Food Science
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Author : John van Duynhoven
language : en
Publisher: Royal Society of Chemistry
Release Date : 2013
Magnetic Resonance In Food Science written by John van Duynhoven 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 2013 with Medical categories.
There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book presents the latest innovations in magnetic resonance and in particular new applications to understanding the functionality of foods, their processing and stability and their impact on health, perception and behaviour. Drawing on expert knowledge from academia and industry, coverage includes structure and function, emphasizing respectively applications of spectroscopy/relaxometry and imaging/diffusometry; high resolution NMR spectroscopy as applied to quality and safety and foodomics; and, for the first time, dedicated information on perception and behaviour demonstrating the progress that has been made in applications of fMRI in this field. Providing a resource for any newcomer to the field or for those in need of a rapid update of the latest developments, this title will be an indispensable reference tool.
Magnetic Resonance In Food Science
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Author : I A Farhat
language : en
Publisher: Royal Society of Chemistry
Release Date : 2007-10-31
Magnetic Resonance In Food Science written by I A Farhat 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.
Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contributions from the world's leading scientists. Contributions from the 8th International Conference on the Applications of Magnetic Resonance in Food Science, 2006 are presented here with a foreword by the Editors. This important resource provides an overview of: * Food in the human body including MRI and metabonomics studies; * Food quality covering animal metabonomics, structure of food systems, food stability and authentication; * Food processing with emphasis on dynamic processes - including water migration and phase transformations; * New technologies, novel data analysis and exploitation which includes innovations in NMR methodologies, hardware and data analysis. The International Conference on the Applications of Magnetic Resonance in Food Science is the principle conference in the field and attracts contributions from internationally acknowledged experts from industry and academia. The 8th conference was opened with a lecture by Sir Peter Mansfield, Medicine Nobel Prize Laureate.
Magnetic Resonance In Food Science
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Author : Francesco Capozzi
language : en
Publisher: Royal Society of Chemistry
Release Date : 2015-04-16
Magnetic Resonance In Food Science written by Francesco Capozzi 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 2015-04-16 with Science categories.
Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P. Hills), quality and safety and new developments in the area. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.
Magnetic Resonance In Food Science
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Author : J-P Renou
language : en
Publisher: Royal Society of Chemistry
Release Date : 2011-04-14
Magnetic Resonance In Food Science written by J-P Renou 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 2011-04-14 with Science categories.
The Clermont-Ferrand-Theix Institut National de la Recherche Agronomique (INRA) was proud to organize the 10th International Conference on the applications of Magnetic Resonance in Food Science to celebrate its 10th anniversary. This scientific event was held from 13 to 15 September 2010 in Clermont-Ferrand.
Magnetic Resonance In Food Science
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Author : María Guđjónsdóttir
language : en
Publisher: Royal Society of Chemistry
Release Date : 2009
Magnetic Resonance In Food Science written by María Guđjónsdóttir 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 2009 with Medical 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. This book is part of the continuing series of proceedings of the biennial conferences on applications of magnetic resonance to food science. As always, the aim of the book is to bring the reader up-to-date with the state-of-the-art of the subject. The speakers came from Europe, North and South America, Asia and Australasia giving a global perspective to the event. The range of the conference was broad covering sensory science, authenticity, functionality, solid state methods and new methods. Magnetic Resonance in Food Science is a global survey written by leading authorities. It provides readers with an awareness of current activity in the field and potential applications.
Magnetic Resonance Imaging In Food Science
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Author : Brian Hills
language : en
Publisher: Wiley-Interscience
Release Date : 1998-04-17
Magnetic Resonance Imaging In Food Science written by Brian Hills and has been published by Wiley-Interscience this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-04-17 with Technology & Engineering categories.
"Hills is probably the best person I can think of to write this book. He has the deepest background combined with considerable experience in solving problems with food." -R. G. Bryant, University of Virginia. Food scientists have many excellent tools at their disposal with which to study food at both the micro- and macrostructural levels. But, when it comes to analyzing dynamic structural changes in food during processing and storage, none can compare with magnetic resonance imaging (MRI). Still a very young approach, MRI food imaging has contributed greatly to recent advances in food science, and promises to yield much more valuable information in the years ahead. Written by a leading pioneer in the field, Magnetic Resonance Imaging in Food Science covers the latest in MRI food imaging theory and practice. Written primarily for food scientists and engineers, the book offers a practical, unified approach to the subject. Material is organized in three main parts corresponding to the distances of scale probed by MRI studies-namely, the macroscopic, microscopic, and macromolecular. Throughout, the emphasis is on ways in which studies of food undergoing processes can be modeled using the equations of heat, mass, and momentum transport, and how those models can be used in process design optimization programs. Magnetic Resonance Imaging in Food Science provides researchers with the most up-to-date, detailed coverage of: * Traditional and cutting-edge MRI food imaging techniques and technologies, including STRAFI, gradient-echo imaging, and functional imaging * Whole plant functional imaging, flow imaging and rheology, and other specialized MRI applications * The roles of food microstructure and molecular relaxation mechanisms in controlling moisture and heat transport * Techniques for modeling structural changes during food processing. Magnetic Resonance Imaging in Food Science is an important working resource for all researchers engaged in the never-ending struggle to produce safer, higher-quality foods more efficiently.