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题名/责任者:

Magnetic resonance in food science : challenges in a changing world / edited by María Gu?jónsdóttir, Peter Belton, Graham Webb.

出版发行项:

Cambridge, U.K. : Royal Society of Chemistry Publishing, c2009.

ISBN:

9780854041176 (hbk.) :

载体形态项:

ix, 260 p. : ill. ; 24 cm.

丛编说明:

Special publication ; no. 319

丛编统一题名:

Special publication (Royal Society of Chemistry (Great Britain)) ; no. 319.

会议名称:

International Conference on Applications of Magnetic Resonance in Food Science (9th : 2008 : Reykjavik, Iceland)

附加个人名称:

Webb, G. A. (Graham Alan), 1935-

附加个人名称:

María Gu?jónsdóttir.

附加个人名称:

Belton, P. S.

附加团体名称:

Royal Society of Chemistry (Great Britain)

论题主题:

Magnetic resonance imaging-Congresses.

论题主题:

Food-Analysis-Congresses.

论题主题:

Food-Composition-Research-Congresses.

中图法分类号:

TS201-53

一般附注:

"Proceedings of the 9th International Conference on the Applications of Magnetic Resonance in Food Science: Challenges in a Changing World held in Reykjavik, Iceland on 15-17 September 2008."--T.p. verso.

书目附注:

Includes bibliographical references and index.

内容附注:

High resolution NMR analysis of complex mixtures -- The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates -- NMR-based metabonomics approaches for the assessment of the metabolic impact of dietary polyphenols on humans -- p1sH HR MAS NMR : profiling metabolites in single cereal kernels (of wheat and barley) -- Microstructure investigation of concentrated dairy gels by real-time NMR diffusion experiments -- Developments in time domain and single sided NMR -- Investigation of sodium ions in cheeses by p23sNa NMR spectroscopy -- Applications of field cycling relaxometry to food characterization -- A low resolution p1sH NMR study to investigate the protective mechanism of sorbitol during vacuum drying of a probiotic micro-organism -- A low-field-NMR capillary rheometer -- Development of a rheo-NMR system to study the crystallisation of bulk lipids under shear flow -- NMR-based multi parametric quality control of fruit juices -- Spatial mapping of solid and liquid lipid in chocolate -- Effect of soy addition on microwavable parbaked frozen doughs -- Identification and quantification of phosphorus in cheeses : methodological investigations by solid-state p31sP NMR spectroscopy -- Using MRI to study tomato fruit -- SNIF-NMR and chernometric methods applied to p1sH NMR in the study of Brazilian brandy authenticity -- Identification and quantification of major triacylglycerols in selected South African vegetable oils by p13sC NMR spectroscopy -- Pomodoro di Pachino : an authentication study using p1sH-NMR and chemometrics : protecting its P.G.I. European certification -- p1sD and p2sD p1sH-NMR analysis of taste compounds extracted from raw or fried Allium cepa L. Tissues : methodological questions -- Analysis of butter and margarine by high-resolution p1sH NMR -- Spin-lattice relaxation time measurements as a probe for triacylglycerol polymorphism and crystal size -- ESR for food irradiation detection -- Applications of CW-EPR in food quality control and R&D -- Application of electron spin resonance to study food anitoxidative and prooxidative activities -- Water/biopolymer interactions : comparison of NMR with other techniques -- Low field NMR study on wild and farmed Atlantic cod (Gadus morhua) -- A look at NMR relaxometry applications in meat science : recent advances in coupling NMR relaxometry with spectroscopic, thermodynamic, microscopic and sensory measurements -- Sodium MRI as a tool for optimization of salting processes.

载体形态附注:

Also issued online.

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