Magnetic Resonance In Food Science
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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 : 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 In Food Science
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Author : John van Duynhoven
language : en
Publisher: Royal Society of Chemistry
Release Date : 2013-02-22
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 2013-02-22 with Science 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 : Francesco Capozzi
language : en
Publisher: Royal Society of Chemistry
Release Date : 2015-04-14
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 2015-04-14 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 : Imad Akil Farhat
language : en
Publisher: Royal Society of Chemistry
Release Date : 2007
Magnetic Resonance In Food Science written by Imad Akil 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 with Science categories.
An authoritative summary of state-of the-art research contributions from the world's leading scientists.
Nmr Spectroscopy In Food Analysis
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Author : Apostolos Spyros
language : en
Publisher: RSC Food Analysis Monographs
Release Date : 2013
Nmr Spectroscopy In Food Analysis written by Apostolos Spyros and has been published by RSC Food Analysis Monographs this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Science categories.
This book is a compact and complete source of information for food scientistswho wish to apply methodologies based on NMR spectroscopy in food analysis.
Magnetic Resonance In Food Science
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Author : G A Webb
language : en
Publisher: Royal Society of Chemistry
Release Date : 2007-10-31
Magnetic Resonance In Food Science written by G A Webb 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 Technology & Engineering categories.
Magnetic resonance has long demonstrated its tremendous versatility in many areas of science. Nowhere has this been more apparent than in food science, where problems encountered in a variety of situations can be resolved using one of the many techniques available to the magnetic resonance practitioner. From structural studies and investigations of molecules in frozen sugar solutions, to identifying the origins of salmon and detecting free radicals in irradiated food, magnetic resonance techniques can provide useful information. Divided into four sections entitled A View Towards the Next Century; Food Safety and Health; Structure and Dynamics; and Analysis, Monitoring and Authentication, the book consists of top quality contributions from renowned international scientists, and looks at what magnetic resonance techniques can offer both now and in the future. Offering state-of-the-art material, Magnetic Resonance in Food Science: A View to the Future is essential reading for both academics and industrialists in food science.
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.
Based on the proceedings of the 11th International Conference on the Applications of Magnetic Resonance in Food Science presenting 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.
Water Activity In Foods
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Author : Gustavo V. Barbosa-Cánovas
language : en
Publisher: John Wiley & Sons
Release Date : 2020-05-12
Water Activity In Foods written by Gustavo V. Barbosa-Cánovas 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 2020-05-12 with Technology & Engineering categories.
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Nuclear Magnetic Resonance Spectroscopy
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Author : Joseph B. Lambert
language : en
Publisher: John Wiley & Sons
Release Date : 2019-01-04
Nuclear Magnetic Resonance Spectroscopy written by Joseph B. Lambert 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 2019-01-04 with Science categories.
Combines clear and concise discussions of key NMR concepts with succinct and illustrative examples Designed to cover a full course in Nuclear Magnetic Resonance (NMR) Spectroscopy, this text offers complete coverage of classic (one-dimensional) NMR as well as up-to-date coverage of two-dimensional NMR and other modern methods. It contains practical advice, theory, illustrated applications, and classroom-tested problems; looks at such important ideas as relaxation, NOEs, phase cycling, and processing parameters; and provides brief, yet fully comprehensible, examples. It also uniquely lists all of the general parameters for many experiments including mixing times, number of scans, relaxation times, and more. Nuclear Magnetic Resonance Spectroscopy: An Introduction to Principles, Applications, and Experimental Methods, 2nd Edition begins by introducing readers to NMR spectroscopy - an analytical technique used in modern chemistry, biochemistry, and biology that allows identification and characterization of organic, and some inorganic, compounds. It offers chapters covering: Experimental Methods; The Chemical Shift; The Coupling Constant; Further Topics in One-Dimensional NMR Spectroscopy; Two-Dimensional NMR Spectroscopy; Advanced Experimental Methods; and Structural Elucidation. Features classical analysis of chemical shifts and coupling constants for both protons and other nuclei, as well as modern multi‐pulse and multi-dimensional methods Contains experimental procedures and practical advice relative to the execution of NMR experiments Includes a chapter-long, worked-out problem that illustrates the application of nearly all current methods Offers appendices containing the theoretical basis of NMR, including the most modern approach that uses product operators and coherence-level diagrams By offering a balance between volumes aimed at NMR specialists and the structure-determination-only books that focus on synthetic organic chemists, Nuclear Magnetic Resonance Spectroscopy: An Introduction to Principles, Applications, and Experimental Methods, 2nd Edition is an excellent text for students and post-graduate students working in analytical and bio-sciences, as well as scientists who use NMR spectroscopy as a primary tool in their work.