Magnetic Resonance in Food Science

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.

From the book series:
Special Publications

Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance Editors: Francesco Capozzi, Luca Laghi, Peter S Belton

Front Matter

Preface

Contents

Rapid Determination of Food Quality Using Steady State Free Precession Sequences in TD-MNR Spectroscopy

60 MHz 1H NMR Spectroscopy of Triglyceride Mixtures

Usefulness of ¹H NMR to Study the Food Lipolysis During in Vitro Digestion

Quantitative NMR Assessment of Polysaccharides in Complex Food Matrices

Magnetic Resonance Analysis of Dairy Processing Suitable Tools for the Dairy Industry

NMR Spectroscopic Studies in Saffron Authenticity and Quality (Within the Frame Saffronomics Cost Action FA1101)

Food NMR Optimized for Industrial Use-an NMR Platform Concept

A New Ultra Rapid Screening Method for Olive Oil Health Claim Evaluation Using Selective Pulse NMR Spectroscopy

Profile of the Positional Distribution of Fatty Acids in the Triacylglycerols as an Index of Quality for Palm Oil (or Any Oil or Fat)

¹H-NMR Relaxometry and Imaging to Assess Fat Content on Intact Pork Loins

¹⁹F Labelled Polyion Micelles as Diffusional Nanoprobes

Double Emulsion Character with PFG-NMR- Methods: WOW and OWO

Assessment of TD-NMR and Quantitative MRI Methods to Investigate the Apple Transformation Processes Used in the Cider-Making Technology

A ¹H NMR-Based Metabolomics Approach on Dietary Biomarker Research in Human Urine

¹H NMR Metabolic Profiling of Apulian EVOOs: Fine Pedoclimatic Influences in Salento Cultivars

Addition of Essential Oils to Cows' Feed Alters the Milk Metabolome-NMR Spectroscopic Studies of “Nature's Perfect Food”

High-Resolution Magic Angle Spinning Studies of Semi-Hard Danbo (30+) Cheese-Impact of Processing Condition and Relation to Sensory Perception

Changes in the ¹H NMR Metabolic Profile of Mussels (Mytilus Galloprovincialis) with Storage at 0°C

Applications of ¹H-NMR Metabolomics: From Individual Fingerprints to Food Analysis

Compost Biodegradation by ¹H Magnetic Resonance and Quantitative Relaxation Tomography

¹H NMR Spectroscopy of Lipoproteins-When Size Matters

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