Magnetic Resonance in Food Science

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.

Author information

J-P Renou is currently holds the post of Director of Research, leader of the FGA group, Plant Genomics Research (URGV), France.

Magnetic Resonance in Food Science: An Exciting Future Editors: J-P Renou, G A Webb, Peter S Belton

Front Matter

Preface

Contents

Magnetic Resonance in Food Science — Twenty Years Forward and Twenty Years Back

Advanced Processing in NMR: Fourier & Laplace Transforms, Modern Software Environment & Data Management

Using PARAFAC Core-Consistency to Estimate the Number of Components in LF-NMR Data – Application to In-Situ Studies of Mechanically Induced Gel Syneresis in Cheese Production

Isotopic Analysis and ¹H-NMR Spectroscopy for Traceability and Discrimination of Italian Wines

PFG-NMR on Double Emulsions: a Detailed Look into Molecular Processes

Quantification of Oligosaccharides from Common Beans by HR-MAS NMR

Study of the Proteolytic and Lipolytic Processes in Manchego Cheese by NMR

Quality Markers of Red Wines from Spanish Region of Castilla-La Mancha using Nuclear Magnetic Resonance.

Sodium Ions in Model Cheeses at Molecular and Macroscopic Levels

The Impact of Freeze-Drying on Microstructure and Hydration Properties of Carrot

Medium Resolution NMR at 20 MHz: Possibilities and Challenges

Rapid and Validated NMR Quantification Approaches for Complex Metabolite Mixtures

Elucidation of Non-Enzymatic Browning Reaction Pathways by Means of the Carbon-Bond Labeling Technique

Comparative Study of the Thermal and Microwave Oxidation in olive oil. ³¹P-NMR Quantitative Determination of 1,2 and 1,3-Diglycerides and Other Minor Compounds.

Time Domain ¹H-NMR of Arabinoxylans and 1 β-Glucans Films, Models of a Lamellar Organisation in Endosperm Cell Walls of Cereal Grains

Metabolic Responses to Heat, Anoxia, or Oxidative Stress Elucidated in Muscle Cell Cultures using ¹³C NMR Spectroscopy

Assessment of the Performance of an NMR Assay for the Determination of Hydroperoxides in Lipids

Application of Electron Spin Resonance Spectroscopy to Study Dietary Ingredients and Supplements - Dual Antioxidant and Prooxidant Functions of Retinyl Palmitate

Nutritional Metabolomics as an Approach to Unravel Metabolic Health Trajectory

Normalization is a Necessary Step in NMR Data Processing: Finding the Right Scaling Factors

Towards Identification of Polyphenol Metabolites in Biofluids by SPE-LC-MS-SPE-NMR

Recent Concepts in MRI

Diffusion-Weighted NMR Micro-Imaging of Lipids: Application to Food Products

MR Microscopy of Food Freezing and Thawing

Subject Index

Publication details

About this book

Author information

Magnetic Resonance in Food Science: An Exciting Future Editors: J-P Renou, G A Webb, Peter S Belton

Front Matter

Preface

Contents

Magnetic Resonance in Food Science — Twenty Years Forward and Twenty Years Back

Advanced Processing in NMR: Fourier & Laplace Transforms, Modern Software Environment & Data Management

Using PARAFAC Core-Consistency to Estimate the Number of Components in LF-NMR Data – Application to In-Situ Studies of Mechanically Induced Gel Syneresis in Cheese Production

Isotopic Analysis and 1H-NMR Spectroscopy for Traceability and Discrimination of Italian Wines

PFG-NMR on Double Emulsions: a Detailed Look into Molecular Processes

Quantification of Oligosaccharides from Common Beans by HR-MAS NMR

Study of the Proteolytic and Lipolytic Processes in Manchego Cheese by NMR

Quality Markers of Red Wines from Spanish Region of Castilla-La Mancha using Nuclear Magnetic Resonance.

Sodium Ions in Model Cheeses at Molecular and Macroscopic Levels

The Impact of Freeze-Drying on Microstructure and Hydration Properties of Carrot

Medium Resolution NMR at 20 MHz: Possibilities and Challenges

Rapid and Validated NMR Quantification Approaches for Complex Metabolite Mixtures

Elucidation of Non-Enzymatic Browning Reaction Pathways by Means of the Carbon-Bond Labeling Technique

Comparative Study of the Thermal and Microwave Oxidation in olive oil. 31P-NMR Quantitative Determination of 1,2 and 1,3-Diglycerides and Other Minor Compounds.

Time Domain 1H-NMR of Arabinoxylans and 1 β-Glucans Films, Models of a Lamellar Organisation in Endosperm Cell Walls of Cereal Grains

Metabolic Responses to Heat, Anoxia, or Oxidative Stress Elucidated in Muscle Cell Cultures using 13C NMR Spectroscopy

Assessment of the Performance of an NMR Assay for the Determination of Hydroperoxides in Lipids

Application of Electron Spin Resonance Spectroscopy to Study Dietary Ingredients and Supplements - Dual Antioxidant and Prooxidant Functions of Retinyl Palmitate

Nutritional Metabolomics as an Approach to Unravel Metabolic Health Trajectory

Normalization is a Necessary Step in NMR Data Processing: Finding the Right Scaling Factors

Towards Identification of Polyphenol Metabolites in Biofluids by SPE-LC-MS-SPE-NMR

Recent Concepts in MRI

Diffusion-Weighted NMR Micro-Imaging of Lipids: Application to Food Products

MR Microscopy of Food Freezing and Thawing

Subject Index

Publication details

About this book

Author information

Isotopic Analysis and ¹H-NMR Spectroscopy for Traceability and Discrimination of Italian Wines

Comparative Study of the Thermal and Microwave Oxidation in olive oil. ³¹P-NMR Quantitative Determination of 1,2 and 1,3-Diglycerides and Other Minor Compounds.

Time Domain ¹H-NMR of Arabinoxylans and 1 β-Glucans Films, Models of a Lamellar Organisation in Endosperm Cell Walls of Cereal Grains

Metabolic Responses to Heat, Anoxia, or Oxidative Stress Elucidated in Muscle Cell Cultures using ¹³C NMR Spectroscopy