Magnetic Resonance in Food Science

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.

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Magnetic Resonance in Food Science: A View to the Future Editors: G A Webb, Peter S Belton, A M Gil, I Delgadillo

Front cover

Front matter

Preface

Contents

A view towards the next century

Recent advances in solid-state NMR

Characterisation of meat structure by NMR imaging at high field

MRI indicators for measuring pH and redox in food

Rheo-NMR of carrageenan gels and sols

An insight into the structure of foods using 13C and 1H magic angle spinning (MAS) NMR: Application to wheat dough

Hyphenated methods in NMR

Relationships between sensory texture of soft cheese and MRI measurements

Mannitol production by a genetically modified Lactococcus lactis strain studied by 13C-NMR in situ

Food safety and health

MRI of gastric function

Detection of free radicals in γ-irradiated soybean paste by electron spin resonance spectroscopy

Suppression effects of spice plants on free radical formation

NMR studies on the antiradical mechanism of phenolic compounds towards 2,2-diphenyl-1-picrylhydrazyl radical

Natural antioxidants and free radicals-an ESR perspective

Oleuropein biomimetic conformations by magnetic resonance experiments and molecular mechanics and dynamics

Isolation and trans-resveratrol analysis in Brazilian red wine by 1H-nuclear magnetic resonance

Structure and dynamics

Fast field cycling NMR-applications to food

Starch granules- a multinuclear magnetic resonance study

Restricted rotation in the lecithin-water sustem

Molecular mobility in frozen sugar solutions

Interpreting infrared spectra of solutions by outer product analysis with time domain-NMR

Interaction of β-casein at an emulsion interface studied by 2H NMR and molecular modeling

Slicinga novel approach for unique deconvolution of NMR relaxation decays

Analysis, monitoring and authentication

High resolution NMR of virgin olive oil

Origin recognition of wild and farmed salmon(Norway and Scotland) using 13C NMR spectroscopy in combination with pattern recognition techniques

High resolution NMR studies of meat composition and authenticity

Magnetic resonance imaging to classify loin from iberian pig

Industrial magnetic resonance food and other industries

Magnetic resonance imaging as a tool to quantify the adiposity distribution in fish

An NMR study of the biochemistry of mango: The effects of ripening, processing and microbial growth

Subject index

Back cover

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An insight into the structure of foods using ¹³C and ¹H magic angle spinning (MAS) NMR: Application to wheat dough

Mannitol production by a genetically modified Lactococcus lactis strain studied by ¹³C-NMR in situ

Isolation and trans-resveratrol analysis in Brazilian red wine by ¹H-nuclear magnetic resonance

Interaction of β-casein at an emulsion interface studied by ²H NMR and molecular modeling

Origin recognition of wild and farmed salmon(Norway and Scotland) using ¹³C NMR spectroscopy in combination with pattern recognition techniques