Advances in Magnetic Resonance in Food Science PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Advances in Magnetic Resonance in Food Science PDF full book. Access full book title Advances in Magnetic Resonance in Food Science by P S Belton. Download full books in PDF and EPUB format.
Author: P S Belton
Publisher: Elsevier
ISBN: 1845698134
Category : Technology & Engineering
Languages : en
Pages : 303
Get Book Here
Book Description
The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this book. Topics covered include development of the technique, functional constituents of food, signal treatment and analysis, along with applications of magnetic resonance to food processing and engineering. The international flavour of the contributions to this text aim to make it of value to both academics and industrialists in food science.
Author: P S Belton
Publisher: Elsevier
ISBN: 1845698134
Category : Technology & Engineering
Languages : en
Pages : 303
Get Book Here
Book Description
The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this book. Topics covered include development of the technique, functional constituents of food, signal treatment and analysis, along with applications of magnetic resonance to food processing and engineering. The international flavour of the contributions to this text aim to make it of value to both academics and industrialists in food science.
Author: P. S. Belton
Publisher: McGraw Hill Professional
ISBN: 9780854047246
Category : Cooking
Languages : en
Pages : 312
Get Book Here
Book Description
The 26 presentations from the September 1998 conference demonstrate the protean nature of magnetic resonance techniques in dealing with problems arising in many areas of food science. The five sections cover development of the technique; water, ions and small molecules in food; functional constituents of food; signal treatment and analysis in magnetic resonance; and applications of magnetic resonance to food processing and engineering. Among the topics are internal structure characterization of soft cheeses by MRI, 1H relaxation of hydrated carbohydrate systems, quality evaluation of halibut during ice storage, and magnetic resonance temperature mapping. Distributed in the US by Springer Verlag. Annotation copyrighted by Book News, Inc., Portland, OR
Author: Francesco Capozzi
Publisher: Royal Society of Chemistry
ISBN: 1782622748
Category : Science
Languages : en
Pages : 235
Get Book Here
Book Description
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.
Author: Nicole Seiberlich
Publisher: Academic Press
ISBN: 0128170581
Category : Computers
Languages : en
Pages : 1094
Get Book Here
Book Description
Quantitative Magnetic Resonance Imaging is a 'go-to' reference for methods and applications of quantitative magnetic resonance imaging, with specific sections on Relaxometry, Perfusion, and Diffusion. Each section will start with an explanation of the basic techniques for mapping the tissue property in question, including a description of the challenges that arise when using these basic approaches. For properties which can be measured in multiple ways, each of these basic methods will be described in separate chapters. Following the basics, a chapter in each section presents more advanced and recently proposed techniques for quantitative tissue property mapping, with a concluding chapter on clinical applications. The reader will learn: - The basic physics behind tissue property mapping - How to implement basic pulse sequences for the quantitative measurement of tissue properties - The strengths and limitations to the basic and more rapid methods for mapping the magnetic relaxation properties T1, T2, and T2* - The pros and cons for different approaches to mapping perfusion - The methods of Diffusion-weighted imaging and how this approach can be used to generate diffusion tensor - maps and more complex representations of diffusion - How flow, magneto-electric tissue property, fat fraction, exchange, elastography, and temperature mapping are performed - How fast imaging approaches including parallel imaging, compressed sensing, and Magnetic Resonance - Fingerprinting can be used to accelerate or improve tissue property mapping schemes - How tissue property mapping is used clinically in different organs - Structured to cater for MRI researchers and graduate students with a wide variety of backgrounds - Explains basic methods for quantitatively measuring tissue properties with MRI - including T1, T2, perfusion, diffusion, fat and iron fraction, elastography, flow, susceptibility - enabling the implementation of pulse sequences to perform measurements - Shows the limitations of the techniques and explains the challenges to the clinical adoption of these traditional methods, presenting the latest research in rapid quantitative imaging which has the possibility to tackle these challenges - Each section contains a chapter explaining the basics of novel ideas for quantitative mapping, such as compressed sensing and Magnetic Resonance Fingerprinting-based approaches
Author: J-P Renou
Publisher: Royal Society of Chemistry
ISBN: 184973299X
Category : Science
Languages : en
Pages : 213
Get Book Here
Book Description
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. The conference attracted 90 participants from 14 countries from all over the world. The conference included 7 invited lectures, 19 oral presentations and 27 oral poster presentations. Moreover, before the scientific sessions, two postgraduate sessions were given in parallel every morning. The conference was divided in 6 sessions covering i) Data processing, ii)New developments/food system, iii) New developments/NMR, iv) Nutrition, v) Metabolomic and vi) Imaging. The book follows the form of the conference. This year's meeting corresponded to its 10th anniversary. The first international conference was held in 1992 at the University of Surrey in Guilford on Professor Peter Belton's and Professor Graham Webb's initiative. During the last 20 years, a lot of developments were performed and the next 20 years are also very exciting. This meeting presentations were focused on the new developments in NMR techniques: hardware as well software with metabolomic and imaging without the new applications of NMR tools in food of course and now in nutrition.
Author: Apostolos Spyros
Publisher: Royal Society of Chemistry
ISBN: 1782625666
Category : Technology & Engineering
Languages : en
Pages : 311
Get Book Here
Book Description
During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to increase today. Currently, there exists no book that fulfils specifically the needs of food scientists that are interested in adding or expanding the use of NMR spectroscopy in their arsenal of food analysis techniques. Current books and monographs are rather addressed to experienced researchers in food analysis providing new information in the field. This book, written by acknowledged experts in the field, fills the gap by offering a day to day NMR guide for the food scientist, affording not only the basic theoretical aspects of NMR spectroscopy, but also practical information on sample preparation, experimental conditions and data analysis. Current developments in the field covered in this book are the availability of solid state NMR experiments such as CP/MAS and more importantly HR-MAS NMR for the analysis of semisolid foods, and the increasing use of chemometrics to analyze NMR data in food metabonomics. Moreover, this book contains an up to date discussion of MRI in food analysis including topics such as food processing and natural changes in food such as ripening. The book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis. It contains information so far scattered in the primary literature, in NMR treatises and food analysis books, in a concise format that makes it appealing to food scientists who have no or minimal experience in magnetic resonance techniques. The inclusion of practical information about NMR instrumentation, experiment setup, acquisition and spectral analysis for the study of different food categories make this book a hands-on manual for food scientists wishing to implement novel NMR spectroscopy-based analytical techniques in their field.
Author: Anilkumar G. Gaonkar
Publisher: Elsevier
ISBN: 0080528945
Category : Technology & Engineering
Languages : en
Pages : 465
Get Book Here
Book Description
Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods.The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included.This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.
Author: G A Webb
Publisher: Royal Society of Chemistry
ISBN: 1847551254
Category : Technology & Engineering
Languages : en
Pages : 298
Get Book Here
Book Description
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.
Author: Gustavo V. Barbosa-Cánovas
Publisher: John Wiley & Sons
ISBN: 1118823389
Category : Technology & Engineering
Languages : en
Pages : 636
Get Book Here
Book Description
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Author: Gerard Downey
Publisher: Woodhead Publishing
ISBN: 0081002335
Category : Medical
Languages : en
Pages : 812
Get Book Here
Book Description
Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food products Presents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes Highlights specific examples of the use of the emerging techniques and testing strategies for various foods
