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Magnetic resonance in food science : a view to the future /
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, UK :
Royal Society of Chemistry,
2001.
|
| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 262. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 111 | 2 | |a International Conference on Applications of Magnetic Resonance in Food Science |n (5th : |d 2000 : |c Aveiro, Portugal) | |
| 245 | 1 | 0 | |a Magnetic resonance in food science : |b a view to the future / |c edited by G.A. Webb [and others]. |
| 260 | |a Cambridge, UK : |b Royal Society of Chemistry, |c 2001. | ||
| 300 | |a 1 online resource (ix, 271 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Special publication ; |v no. 262 | |
| 500 | |a "The fifth International Conference on Applications of Magnetic Resonance in Food Science was held at ... Aveiro, Portugal, between the 18th and 20th September 2000"--Page v | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Recent advances in solid-state NMR -- Characterisation of meat structure by NMR imaging at high field -- MRI indicators for measuring pH and redox in food -- Rheo-NMR of carrageenan gels and sols -- An insight into the structure of foods using 13C and 1H magic angle spinning (MAS) NMR : application to wheat dough -- Hyphenated methods in NMR -- Relationships between sensory texture of soft cheese and MRI measurements -- Mannitol production by a genetically modified Lactococcus lactis strain studied by 13C-NMR in situ -- MRI of gastric function -- Detection of free radicals in [gamma]-irradiated soybean paste by electron spin resonance spectroscopy -- Suppression effects of spice plants on free radical formation -- NMR studies on the antiradical mechanism of phenolic compounds towards 2,2-diphenyl-1-picrylhydrazyl radical -- Natural antioxidants and free radicals : an ESR perspective -- Oleuropein biomimetic conformations by magnetic resonance experiments and molecular mechanics and dynamics -- Isolation and trans-resveratrol analysis in Brazilian red wine by 1H-nuclear magnetic resonance -- Fast field cycling NMR : applications to food -- Starch granules : a multinuclear magnetic resonance study -- Restricted rotation in the lecithin-water system -- Molecular mobility in frozen sugar solutions -- Interpreting infrared spectra of solutions by outer product analysis with time domain-NMR -- Interaction of [beta]-casein at an emulsion interface studied by 2H NMR and molecular modeling -- Slicing : a novel approach for unique deconvolution of NMR relaxation decays -- High resolution NMR of virgin olive oil -- Origin recognition of wild and farmed salmon(Norway and Scotland) using 13C NMR spectroscopy in combination with pattern recognition techniques -- High resolution NMR studies of meat composition and authenticity -- Magnetic resonance imaging to classify loin from Iberian pig -- Industrial magnetic resonance : food and other industries -- Magnetic resonance imaging as a tool to quantify the adiposity distribution in fish -- An NMR study of the biochemistry of mango : the effects of ripening, processing and microbial growth. | |
| 520 | |a This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. |b 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. | ||
| 588 | 0 | |a Print version record. | |
| 546 | |a English. | ||
| 506 | |a University staff and students only. Requires University Computer Account login off-campus. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Analysis |v Congresses. | |
| 650 | 0 | |a Magnetic resonance imaging |v Congresses. | |
| 650 | 6 | |a Aliments |x Analyse |v Congrès. | |
| 650 | 6 | |a Imagerie par résonance magnétique |v Congrès. | |
| 650 | 7 | |a Chemistry. |2 bicssc | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Science. |2 eflch | |
| 650 | 7 | |a Food |x Analysis. |2 fast |0 (OCoLC)fst00930460 | |
| 650 | 7 | |a Magnetic resonance imaging. |2 fast |0 (OCoLC)fst01005780 | |
| 655 | 7 | |a Conference papers and proceedings. |2 fast |0 (OCoLC)fst01423772 | |
| 700 | 1 | |a Webb, G. A. |q (Graham Alan), |d 1935- |1 https://id.oclc.org/worldcat/entity/E39PBJjxpV8trRQ9gdDjd6Dcyd | |
| 758 | |i has work: |a Magnetic resonance in food science (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFrPgvp7cwT8bFvVHGg4tq |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Magnetic resonance in food science. |d Cambridge, UK : Royal Society of Chemistry, 2001 |z 0854048707 |w (DLC) 2005432687 |w (OCoLC)46651303 |
| 830 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) ; |v no. 262. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1185677 |z Texto completo |
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