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Advances in magnetic resonance in food science /
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 ma...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge : Cambridge :
Royal Society of Chemistry ; Woodhead Publishing,
cop. 1999.
|
| Colección: | Special publication ;
231. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 019 | |a 871225381 | ||
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| 020 | |z 9781855737730 | ||
| 020 | |z 1855737736 | ||
| 035 | |a (OCoLC)859296377 |z (OCoLC)871225381 | ||
| 050 | 4 | |a TX541 |b .M33 1998 | |
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| 245 | 0 | 0 | |a Advances in magnetic resonance in food science / |c ed. by P.S. Belton, B.P. Hills, G.A. Webb. |
| 260 | |a Cambridge : |b Royal Society of Chemistry ; |a Cambridge : |b Woodhead Publishing, |c cop. 1999. | ||
| 300 | |a 1 online resource (IX, 293 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 | ||
| 500 | |a The proceedings of the Fourth International Conference on Applications of Magnetic Resonance in Food Science, held on 7-9 September 1998 in Norwich, UK. | ||
| 504 | |a With bibliographical references and index. | ||
| 520 | |a 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. | ||
| 505 | 0 | |a Front Cover; Advances in Magnetic Resonancein Food Science; Copyright Page; Preface; Table of Contents; Part I: Magnetic Resonance in Food: The Developing Scene; Chapter 1. From Solid-Liquid Ratios to Real Time Tomography -- The Development of NMR in Food Applications; 1 INTRODUCTION; 2 THE CONTINUOUS WAVE ERA; 3 PULSED NMR STUDIES; 4 FOURIER TRANSFORMED HIGH RESOLUTION SPECTRA; 5 NMR IMAGING; 6 THE WAY FORWARD; ACKNOWLEDGEMENTS; References; Chapter 2. Time Domain NMR Studies under Controlled Shear Conditions; 1 INTRODUCTION; 2. DESCRIPTION OF THE SHEAR CELL; 3. RESULTS AND DISCUSSION. | |
| 505 | 8 | |a 4. CONCLUSIONS5, ACKNOWLEDGEMENTS; References; Chapter 3. Internal Structure Characterization of Soft Cheeses by MRI; 1 INTRODUCTION; 2 MATERIAL AND METHODS; 3 RESULTS; 4 DISCUSSION AND CONCLUSION; References; Chapter 4. Protein Aggregation Studies Using PFG NMR Diffusion Measurements; 1 INTRODUCTION; 2 PFG MEASUREMENTS OF AGGREGATION; 3 RESULTS AND DISCUSSION; 4 CONCLUSIONS; 5 ACKNOWLEDGMENTS; References; Part II: Water, Ions and Small Molecules in Food; Chapter 5. A Multistate Theory of Water Relations in Biopolymer Systems; 1. INTRODUCTION. | |
| 505 | 8 | |a 2. THE STATE OF WATER IN SINGLE COMPONENT BIOPOLYMER SYSTEMS3. THE STATE OF WATER IN MULTICOMPONENT BIOPOLYMER SYSTEMS; 4. GENERALIZATION TO MULTICOMPARTMENT BIOPOLYMER SYSTEMS; Acknowledgments; References; Chapter 6. Molecular Mobility of a System: Waxy Maize, Glycerol and Water, Studied by NMR; ABSTRACT; 1 INTRODUCTION; 2 EXPERIMENTAL; 3 RESULTS AND DISCUSSION; 4 REFERENCES; Chapter 7. Water Dynamics in Gelatine. Relaxation and Diffusion Analysis; 1 INTRODUCTION; 2 MATERlALS AND METHODS; 3 RESULTS AND DISCUSSION; 4 CONCLUSION; References. | |
| 505 | 8 | |a Chapter 8. Probing the Physical and Sensory Properties of Food Systems Using NMR Spectroscopy1 INTRODUCTION; 2 SELECTING A TECHNIQUE TO PROBE COMPLEX FOOD MATERIALS; 3 PROBING THE PHYSICAL AND SENSORY PROPERTIES OF FOOD MATERIALS USING NMR SPECTROSCOPY; 4 PROBING PHYSICAL PROPERTIES -- AN EXAMPLE; 5 PROBING SENSORY PROPERTIES -- AN EXAMPLE; 6 SUMMARY; 7 ACKNOWLEDGEMENTS; References; Chapter 9. 1H Relaxation of Hydrated Carbohydrate Systems; ABSTRACT; INTRODUCTION; EXPERIMENTAL PROCEDURES; DECAY SHAPES; A BEAT IN THE FID; WATER RICH SAMPLES; LOW WATER CONTENT SAMPLES; REAL FOODS; CONCLUSIONS. | |
| 650 | 0 | |a Food |x Analysis |v Congresses. | |
| 650 | 0 | |a Magnetic resonance imaging |v Congresses. | |
| 650 | 6 | |a Aliments |0 (CaQQLa)201-0019673 |x Analyse |0 (CaQQLa)201-0019673 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 6 | |a Imagerie par r�esonance magn�etique |0 (CaQQLa)201-0143220 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Analysis |2 fast |0 (OCoLC)fst00930460 | |
| 650 | 7 | |a Magnetic resonance imaging |2 fast |0 (OCoLC)fst01005780 | |
| 655 | 2 | |a Congress |0 (DNLM)D016423 | |
| 655 | 7 | |a proceedings (reports) |2 aat |0 (CStmoGRI)aatgf300027316 | |
| 655 | 7 | |a Conference papers and proceedings |2 fast |0 (OCoLC)fst01423772 | |
| 655 | 7 | |a Conference papers and proceedings. |2 lcgft | |
| 655 | 7 | |a Actes de congr�es. |2 rvmgf |0 (CaQQLa)RVMGF-000001049 | |
| 700 | 1 | |a Belton, P. S. | |
| 700 | 1 | |a Hills, B. P. | |
| 700 | 1 | |a Webb, G. A., |d 1935- | |
| 711 | 2 | |a International Conference on Applications of Magnetic Resonance in Food Science |n (4 : |d 07-09-1998 - 09-09-1998 : |c Norwich, England) | |
| 776 | 0 | 8 | |i Print version: |a Belton, P S. |t Advances in Magnetic Resonance in Food Science. |d Burlington : Elsevier Science, �1999 |z 9781855737730 |
| 830 | 0 | |a Special publication ; |v 231. |w (NL-LeOCL)364533765 |w (OCoLC)859296402 | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855737730 |z Texto completo |