Magnetic Resonance in Food Science

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.

From the book series:
Special Publications

Magnetic Resonance in Food Science: Food for Thought Editors: John van Duynhoven, Peter S Belton, G A Webb, Henk van As

Front matter

Preface

Contents

List of Contributors/Participants

Evaluation of Approaches for Quantitative Targeted Profiling of Complex Compositions using 1D ¹H NMR Spectroscopy

Alignment of 1D NMR Data using the iCoshift Tool: A Tutorial

Laplace Inversion for NMR Data Analysis

The Effect of Crystal Size and Encapsulation of Salt on Sodium Distribution and Mobility in Bread as Studied with ²³Na Double Quantum Filtering NMR

In Situ Quantitative Proton Nuclear Magnetic Resonance Spectroscopy Analysis Of Milk Fat Fusion

Multi-nuclear Solid-state NMR as a Tool to Assess Hydration Properties of Polysaccharides – Regioselectively Etherified Celluloses

Domain Sizes in Triglyceride Crystal Networks by ¹H Spin-diffusion NMR

A ¹H Nucear Magnetic Resonance Study of the Changes Occurring During Pound Cake Storage

Investigating Depth Profiles from Porcine Adipose Tissue by HR MAS NMR Spectroscopy

Structures in Food: Possibilities of Imaging and Diffusometry

Non-invasive Determination of Functional and Structural Properties of Materials

The Effect of Structure and Imbibition Mode on the Rehydration Kinetics of Freeze-dried Carrots

Permeability and Stability of Microcapsules

MRI and Bidimensional Relaxometry Sequences for Macro and Microstructure Assessment in Food Models

NMR Approach to the Study of Food Metabolites: Practical Aspects

Certification of Primary Standards for Solid Fat Content (SFC) Determination

Identification and Semi-quantification of Polysaccharides in Complex Food Matrices by NMR

High Resolution-magic Angle Spinning NMR Study of Olive Leaves

Metabolomics in a Move Towards Personalised Nutrition

The Large Scale Identification and Quantification of Conjugates of Intact and Gut Microbial Bioconversion Products of Polyphenols

Comprehensive Analysis of Coffee Bean Extracts by NMR Spectroscopy: Time Course of Changes in Composition

Impact of Different Cultivation Methods on the Metabolic Profile of Apples Studied by 1H HR-MAS NMR Spectroscopy

Time Domain Measurements and High Resolution Spectroscopy are Powerful Nuclear Magnetic Resonance Approaches Suitable to Evaluate the In Vitro Digestion of Protein-rich Food Products

Central Processing of Behaviorally Relevant Odors in the Brain of Awake Rats, as Revealed by Functional Manganese-enhanced MRI

Appetite in the Brain

Subject Index

Publication details

About this book