Magnetic Resonance in Food Science: Challenges in a Changing World
Microstructure Investigation of Concentrated Dairy Gels by Real-time NMR Diffusion Experiments
Investigation of Sodium Ions in Cheeses by 23Na NMR Spectroscopy
Applications of Field Cycling Relaxometry to Food Characterization
A Low-field-NMR Capillary Rheometer
NMR-based Multi Parametric Quality Control of Fruit Juices
Spatial Mapping of Solid and Liquid Lipid in Chocolate
Effect of Soy Addition on Microwavable Parbaked Frozen Doughs
Using MRI to Study Tomato Fruit
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
Sodium MRI as a Tool for Optimization of Salting Processes
Subject Index
Publication details
- Print publication date
- 03 Apr 2009
- Copyright year
- 2009
- Print ISBN
- 978-0-85404-117-6
- PDF eISBN
- 978-1-84755-949-4
About this book
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.
Author information
PS Belton is Professor of Chemistry at the University of East Anglia and is a former Deputy Director of the Institute of Food Research, UK. M Gudjonsdottir is a Chemical Engineer and Project Manager at Matis' Process Development Department. GA Webb is based at the Royal Society of Chemistry in London. He has edited about 130 volumes, mostly concerned with magnetic resonance studies.