Magnetic Resonance in Food Science: Food for Thought Editors: John van Duynhoven, Peter S Belton, G A Webb, Henk van As
Front matter
Contents
Alignment of 1D NMR Data using the iCoshift Tool: A Tutorial
Structures in Food: Possibilities of Imaging and Diffusometry
Non-invasive Determination of Functional and Structural Properties of Materials
Permeability and Stability of Microcapsules
NMR Approach to the Study of Food Metabolites: Practical Aspects
Certification of Primary Standards for Solid Fat Content (SFC) Determination
High Resolution-magic Angle Spinning NMR Study of Olive Leaves
Appetite in the Brain
Subject Index
Publication details
- Print publication date
- 11 Mar 2013
- Copyright year
- 2013
- Print ISBN
- 978-1-84973-634-3
- PDF eISBN
- 978-1-84973-753-1
About this book
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.