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|a UAMI
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|a ATTA-UR-RAHMAN.
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1 |
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|a APPLICATIONS OF NMR SPECTROSCOPY VOLUME 4.,
|p Applications in food sciences.
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| 260 |
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|a [Place of publication not identified] :
|b BENTHAM Science PUBLISHER,
|c 2016.
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|a 1 online resource
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|a Applications of NMR Spectroscopy Ser.
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|a Online resource; title from PDF title page (EBSCO, viewed January 8, 2019).
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|a Intro -- CONTENTS -- PREFACE -- List of Contributors -- Application of NMR to Resolve Food Structure, Composition and Quality -- FOOD DIMENSIONS -- Composition -- Nutrients -- Bio-availability -- Food Matrix -- Texture -- Structure -- The Macrostructure Level: -- The Microstructure Level: -- Stability and Processing -- Water Diffusion -- Thermal Conductivity -- NMR AS A MULTIPURPOSE TECHNIQUE FOR FOOD ASSAY -- Spectroscopy -- 1. Food Authentication -- 2. Food Origin -- 3. Food Traceability -- Relaxometry -- Magnetic Resonance Imaging -- Hybrid Methods -- Chemical Shift Imaging
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| 505 |
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|a Relaxometry Mapping -- Spectral-Relaxation Deconvolution -- DATA ANALYSIS, INFORMATION EXTRACTION AND KNOWLEDGE GENERATION -- Analytic Approach -- Holistic View -- PROSPECTS -- CONCLUDING REMARKS -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- NMR Spectroscopy for Evaluation of Lipid Oxidation -- INTRODUCTION -- Challenges in Assessing Lipid Oxidation -- 1H NMR Spectroscopy for Assessment of Lipid Oxidation -- Assessment of Lipid Oxidation by Monitoring 1H NMR Signal Intensities -- 1H NMR Spectroscopy for Identification of Oxidation Products
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|a 13C NMR spectroscopy for Assessment of Lipid Oxidation -- 31P NMR -- CONCLUSION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- The Application of NMR Spectroscopy to the Study of Pyranoanthocyanins: Structural Elucidation, Solution Equilibria and Exhibited Color in Foods and Beverages -- 1. PYRANOANTHOCYANINS: AN INTERESTING CLASS OF PIGMENTS DERIVED FROM ANTHOCYANINS -- 1.1. Introduction -- 1.2. Chemical Structure of Anthocyanins -- 1.3. Influence of Aqueous Solution Equilibria on Anthocyanin Chemical Structure
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|a 1.4. Reactivity of Anthocyanins. Formation of Anthocyanin-Derived Pigments -- 1.4.1. Thermal Degradation -- 1.4.2. Oxidation -- 1.4.3. Copigmentation -- 1.4.4. Formation of Anthocyanin-Derived Pigments -- 2. PYRANOANTHOCYANINS: STRUCTURES, PROPERTIES AND DISTRIBUTION AMONG FOODSTUFFS -- 2.1. Structures of Pyranoanthocyanins -- 2.1.1. Vitisin-Type Pyranoanthocyanins -- 2.1.2. Hydroxyphenyl-Pyranoanthocyanins -- 2.1.3. Flavanyl-Pyranoanthocyanins -- 2.1.4. Portisins -- 2.2. Properties of Pyranoanthocyanins -- 2.2.1. Color Features -- 2.2.2. Reactivity
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|a 2.3. Occurrence of Pyranoanthocyanins in Foodstuffs -- 2.3.1. Red Wine, Port Wine, Grape Pomace and Lees -- 2.3.2. Fruit and Vegetable Juices/Wines -- 2.3.3. Fruits and Vegetables -- 3. NUCLEAR MAGNETIC RESONANCE (NMR) SPECTROSCOPY APPLIED TO THE STRUCTURE ELUCIDATION OF ANTHOCYANINS, PYRANOANTHOCYANINS AND OTHER DERIVATIVES -- 3.1. Fundamentals of NMR Spectroscopy Applied to the Analysis of Anthocyanins and Pyranoanthocyanins -- 3.2. Application of NMR Spectroscopy in the Structural Identification of New Anthocyanins Derivatives in the Flavylium Form, and their Different Equilibrium Forms
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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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0 |
|a Nuclear magnetic resonance spectroscopy.
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| 650 |
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6 |
|a Spectroscopie de la résonance magnétique nucléaire.
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| 650 |
|
7 |
|a SCIENCE
|x Chemistry
|x Analytic.
|2 bisacsh
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|a Nuclear magnetic resonance spectroscopy
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|i Print version:
|a Atta-ur-Rahman.
|t Applications in Food Sciences.
|d Sharjah : Bentham Science Publishers, ©2016
|z 9781681081441
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| 830 |
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0 |
|a Applications of NMR Spectroscopy Ser.
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