APPLICATIONS OF NMR SPECTROSCOPY VOLUME 4., Applications in food sciences.

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: ATTA-UR-RAHMAN
Formato: Electrónico eBook
Idioma:Inglés
Publicado: [Place of publication not identified] : BENTHAM Science PUBLISHER, 2016.
Colección:Applications of NMR Spectroscopy Ser.
Temas:
Nuclear magnetic resonance spectroscopy.
Spectroscopie de la résonance magnétique nucléaire.
SCIENCE > Chemistry > Analytic.
Nuclear magnetic resonance spectroscopy
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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
  • 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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