Nmr Spectroscopy In Food Analysis

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NMR Spectroscopy in Food Analysis

Apostolos Spyros,Photis Dais
NMR Spectroscopy in Food Analysis Book PDF

Author : Apostolos Spyros,Photis Dais
Publisher : Royal Society of Chemistry
Page : 128 pages
File Size : 50,9 Mb
Release : 2015-10-20
Category : Technology & Engineering
ISBN : 9781782625667

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NMR Spectroscopy in Food Analysis by Apostolos Spyros,Photis Dais Pdf

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.

Spectroscopic Methods in Food Analysis

Adriana S. Franca,Leo M.L. Nollet
Spectroscopic Methods in Food Analysis Book PDF

Author : Adriana S. Franca,Leo M.L. Nollet
Publisher : CRC Press
Page : 902 pages
File Size : 45,8 Mb
Release : 2017-12-14
Category : Science
ISBN : 9781351648790

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Spectroscopic Methods in Food Analysis by Adriana S. Franca,Leo M.L. Nollet Pdf

Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.

Magnetic Resonance in Food Science

Francesco Capozzi,Luca Laghi,Peter S. Belton
Magnetic Resonance in Food Science Book PDF

Author : Francesco Capozzi,Luca Laghi,Peter S. Belton
Publisher : Royal Society of Chemistry
Page : 234 pages
File Size : 44,8 Mb
Release : 2015-04-16
Category : Science
ISBN : 9781782620310

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Magnetic Resonance in Food Science by Francesco Capozzi,Luca Laghi,Peter S. Belton Pdf

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.

Magnetic Resonance in Food Science

G A Webb,Peter S Belton,A M Gil,I Delgadillo
Magnetic Resonance in Food Science Book PDF

Author : G A Webb,Peter S Belton,A M Gil,I Delgadillo
Publisher : Royal Society of Chemistry
Page : 298 pages
File Size : 49,9 Mb
Release : 2007-10-31
Category : Science
ISBN : 9781847551252

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Magnetic Resonance in Food Science by G A Webb,Peter S Belton,A M Gil,I Delgadillo Pdf

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.

Advances in Magnetic Resonance in Food Science

P S Belton,B P Hills,G. A. Webb
Advances in Magnetic Resonance in Food Science Book PDF

Author : P S Belton,B P Hills,G. A. Webb
Publisher : Elsevier
Page : 304 pages
File Size : 45,9 Mb
Release : 1999-04-01
Category : Technology & Engineering
ISBN : 9781845698133

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Advances in Magnetic Resonance in Food Science by P S Belton,B P Hills,G. A. Webb Pdf

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.

Magnetic Resonance in Food Science

Peter S Belton,A M Gil,G A Webb,Doug Rutledge
Magnetic Resonance in Food Science Book PDF

Author : Peter S Belton,A M Gil,G A Webb,Doug Rutledge
Publisher : Royal Society of Chemistry
Page : 284 pages
File Size : 40,9 Mb
Release : 2007-10-31
Category : Science
ISBN : 9781847551269

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Magnetic Resonance in Food Science by Peter S Belton,A M Gil,G A Webb,Doug Rutledge Pdf

The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. From assessment of meat quality, through to a study of beer components and the effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area. Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics in food; and food quality control. With contributions from international experts, this book is essential reading for academics and industrialists in food science. It is the latest in a series of titles in this area published by the RSC.

Magnetic Resonance in Food Science

John van Duynhoven,Peter S. Belton,Henk van As,G. A. Webb
Magnetic Resonance in Food Science Book PDF

Author : John van Duynhoven,Peter S. Belton,Henk van As,G. A. Webb
Publisher : Royal Society of Chemistry
Page : 255 pages
File Size : 55,8 Mb
Release : 2013
Category : Medical
ISBN : 9781849736343

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Magnetic Resonance in Food Science by John van Duynhoven,Peter S. Belton,Henk van As,G. A. Webb Pdf

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.

Spectral Methods in Food Analysis

Mossoba
Spectral Methods in Food Analysis Book PDF

Author : Mossoba
Publisher : CRC Press
Page : 484 pages
File Size : 49,6 Mb
Release : 1998-11-11
Category : Technology & Engineering
ISBN : 0824702239

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Spectral Methods in Food Analysis by Mossoba Pdf

Outlines the basic principles, advanced instrumentation, applications and future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, and Raman spectroscopy. The book covers the identification and quantitation of food constituents, additives and contaminants.

Characterization of Food

Anilkumar G. Gaonkar
Characterization of Food Book PDF

Author : Anilkumar G. Gaonkar
Publisher : Elsevier
Page : 450 pages
File Size : 50,6 Mb
Release : 1995-09-27
Category : Technology & Engineering
ISBN : 0080528945

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Characterization of Food by Anilkumar G. Gaonkar Pdf

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.

Magnetic Resonance in Food Science

María Guðjónsdóttir,Peter S Belton,G A Webb
Magnetic Resonance in Food Science Book PDF

Author : María Guðjónsdóttir,Peter S Belton,G A Webb
Publisher : Royal Society of Chemistry
Page : 253 pages
File Size : 55,6 Mb
Release : 2009-04-03
Category : Science
ISBN : 9781847559494

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Magnetic Resonance in Food Science by María Guðjónsdóttir,Peter S Belton,G A Webb Pdf

The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. This book is part of the continuing series of proceedings of the biennial conferences on applications of magnetic resonance to food science. As always, the aim of the book is to bring the reader up-to-date with the state-of-the-art of the subject. The speakers came from Europe, North and South America, Asia and Australasia giving a global perspective to the event. The range of the conference was broad covering sensory science, authenticity, functionality, solid state methods and new methods. Magnetic Resonance in Food Science is a global survey written by leading authorities. It provides readers with an awareness of current activity in the field and potential applications.

Advances in NMR Spectroscopy for Lipid Oxidation Assessment

Hong-Sik Hwang
Advances in NMR Spectroscopy for Lipid Oxidation Assessment Book PDF

Author : Hong-Sik Hwang
Publisher : Springer
Page : 59 pages
File Size : 45,6 Mb
Release : 2017-02-16
Category : Technology & Engineering
ISBN : 9783319541969

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Advances in NMR Spectroscopy for Lipid Oxidation Assessment by Hong-Sik Hwang Pdf

This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as 1H, 13C, and 31P NMR, which are reliable tools to determine lipid oxidation level, to identify oxidation products, and to elucidate oxidation mechanism. The Brief shows that 1H NMR spectroscopy continually demonstrates reliability, accuracy, convenience, and advantages over conventional analytical methods in determination of the level of oxidation of edible oil during frying and storage through monitoring changes in several proton signals of oil, including olefinic, bisallylic and allylic protons. This modern analytical method is shown within this text to be used to identify oxidation products, including primary oxidation products such as hydroperoxides and conjugated dienes and secondary products such as aldehydes, ketones, epoxides and their derivatives. By identifying intermediates and final oxidation products, many oxidation mechanisms could be elucidated. A relatively newer method, the text demonstrates that 13C NMR and 31P NMR spectroscopy can also provide additional information on the molecular structure of an oxidation product. Backgrounds, principles, and advantages over conventional methods, most recent advances, and future prospects of these methods are discussed. Advances in NMR Spectroscopy for Lipid Oxidation Assessment begins by covering the various mechanisms of lipid oxidation, including various methods to determine oxidation products. NMR spectroscopy is then covered, including its applications in foods. The next section focuses on 1H NMR Spectroscopy, including its use for assessment of lipid oxidation during oil storage and frying. The following section focuses on 13C NMR spectroscopy, including its use in determining and identifying oxidation products and mechanisms. A final section focuses on sup31“/p>

Magnetic Resonance in Food Science

I A Farhat,Peter S Belton,G Webb
Magnetic Resonance in Food Science Book PDF

Author : I A Farhat,Peter S Belton,G Webb
Publisher : Royal Society of Chemistry
Page : 238 pages
File Size : 49,9 Mb
Release : 2007-10-31
Category : Science
ISBN : 9781847557735

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Magnetic Resonance in Food Science by I A Farhat,Peter S Belton,G Webb Pdf

Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contributions from the world's leading scientists. Contributions from the 8th International Conference on the Applications of Magnetic Resonance in Food Science, 2006 are presented here with a foreword by the Editors. This important resource provides an overview of: * Food in the human body including MRI and metabonomics studies; * Food quality covering animal metabonomics, structure of food systems, food stability and authentication; * Food processing with emphasis on dynamic processes - including water migration and phase transformations; * New technologies, novel data analysis and exploitation which includes innovations in NMR methodologies, hardware and data analysis. The International Conference on the Applications of Magnetic Resonance in Food Science is the principle conference in the field and attracts contributions from internationally acknowledged experts from industry and academia. The 8th conference was opened with a lecture by Sir Peter Mansfield, Medicine Nobel Prize Laureate.

Applications of NMR Spectroscopy: Volume 9

Atta-ur-Rahman,M. Iqbal Choudhary
Applications of NMR Spectroscopy Volume 9 Book PDF

Author : Atta-ur-Rahman,M. Iqbal Choudhary
Publisher : Bentham Science Publishers
Page : 222 pages
File Size : 44,7 Mb
Release : 2021-12-29
Category : Science
ISBN : 9789815039368

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Applications of NMR Spectroscopy: Volume 9 by Atta-ur-Rahman,M. Iqbal Choudhary Pdf

Applications of NMR Spectroscopy is a book series devoted to publishing the latest advances in the applications of nuclear magnetic resonance (NMR) spectroscopy in various fields of organic chemistry, biochemistry, health and agriculture. The ninth volume of the series features reviews that highlight NMR spectroscopic techniques in microbiology, food science, pharmaceutical analysis and cancer diagnosis. The reviews in this volume are: - NMR spectroscopy for the characterization of photoprotective compounds in cyanobacteria - Coffee assessment using 1H NMR spectroscopy and multivariate data analysis: a review - Evaluation of structure-property relationship of coconut shell lignins by NMR spectroscopy: from biorefinery to high-added value products - Application of NMR spectroscopy in chiral recognition of drugs - NMR-based metabolomics: general aspects and applications in cancer diagnosis

Annual Reports on NMR Spectroscopy

Anonim
Annual Reports on NMR Spectroscopy Book PDF

Author : Anonim
Publisher : Academic Press
Page : 365 pages
File Size : 52,8 Mb
Release : 1995-05-25
Category : Science
ISBN : 0080584144

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Annual Reports on NMR Spectroscopy by Anonim Pdf

Over recent years, no other technique has grown to such importance as that of NMR spectroscopy. It is used in all branches of science where precise structural determination is required and where the nature of interactions and reactions in solution is being studied. Annual Reports on NMR Spectroscopy has established itself as a means for the specialist and non-specialist alike to become familiar with new applications of the technique in all branches of chemistry, including biochemistry, and pharmaceutics. This volume focuses on theoretical aspects of NMR nuclear shielding and on applications of NMR to polymer science.

Water Relationships in Foods

Harry Levine,Louise Slade
Water Relationships in Foods Book PDF

Author : Harry Levine,Louise Slade
Publisher : Springer Science & Business Media
Page : 825 pages
File Size : 53,7 Mb
Release : 2013-11-21
Category : Technology & Engineering
ISBN : 9781489906649

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Water Relationships in Foods by Harry Levine,Louise Slade Pdf

This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun dation by emphasizing the most recent and maj or advanc.