Über die Autorinnen und Autoren

PS Belton is Professor of Chemistry at the University of East Anglia and is a former Deputy Director of the Institute of Food Research, UK. M Gudjonsdottir is a Chemical Engineer and Project Manager at Matis' Process Development Department. GA Webb is based at the Royal Society of Chemistry in London. He has edited about 130 volumes, mostly concerned with magnetic resonance studies.

Von der hinteren Coverseite

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.

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Magnetic Resonance in Food Science

Challenges in a Changing World

The Royal Society of Chemistry

Contents

New Techniques, 
High resolution NMR analysis of complex mixtures Adrian J. Charlton, 3, 
The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates T. Salomonsen, H.M. Jensen, F.H. Larsen and S.B. Engelsen, 12, 
NMR-based metabonomics approaches for the assessment of the metabolic impact of dietary polyphenols on humans John van Duynhoven, Ewoud van Velzen, Gabriele Gross, Ferdi van Dorsten, Doris Jacobs, Max Bingham, Richard Draijer, Theo Mulder, Thea Koning, Elaine Vaughan, Tom van der Wiele, Johan Westerhuis and Age Smilde, 20, 
1H HR MAS NMR: profiling metabolites in single cereal kernels (of wheat and barley) N. Viereck, H. Winning, H.F. Seefeldt and S.B. Engelsen, 29, 
Microstructure investigation of concentrated dairy gels by real-time NMR diffusion experiments F. Mariette and S. Le Feunteun, 37, 
Developments in time domain and single sided NMR G. Guthausen and A. Kamlowski, 46, 
Investigation of sodium ions in cheeses by 23NaNMR spectroscopy M. Gobet, L. Foucat and C. Moreau, 57, 
Applications of field cycling relaxometry to food characterization S. Baroni, S. Bubici, G. Ferrante and S. Aime, 65, 
A low resolution 1H NMR study to investigate the protective mechanism of sorbitol during vacuum drying of a probiotic micro-organism P. Foerst and U. Kulozik, 73, 
A low-field-NMR capillary rheometer Dirk Mertens, Edme H. Hardy, Bernhard Hochstein and Gisela Guthausen, 81, 
Development of a rheo-NMR system to study the crystallisation of bulk lipids under shear flow Gianfranco Mazzanti and Elizabeth M. Mudge, 89, 
NMR-based Multi Parametric Quality Control of Fruit Juices E. Humpfer, H. Schaefer, B. Schuetz, M. Moertter, M. Spraul and P. Rinke, 97, 
Spatial mapping of solid and liquid lipid in chocolate A.G. Marangoni, B. MacMillan, S. Marty and B.J. Balcom, 105, 
Food Systems and Processing, 
Effect of soy addition on microwavable parbaked frozen doughs L. Serventi, J. Sachleben and Y. Vodovotz, 115, 
Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy C. Rondeau-Mouro, M. Gobet, B. Mietton, S. Buchin and C. Moreau, 115, 
Using MRI to study tomato fruit Maja Musse, Stéphane Quellec, Marie-Françoise Devaux, Mireille Cambert, Marc Lahaye and François Mariette, 126, 
SNIF-NMR and chemometric methods applied to 1H NMR in the study of brazilian brandy authenticity Elisangela Fabiana Boffo, Mârcia Miguel Castro Ferreira, Antonio Gilberto Ferreira, 143, 
Identification and quantification of major triacylglycerols in selected South African vegetable oils by 13C NMR spectroscopy L. Retief J.M. McKenzie and K.R. Koch, 151, 
Pomodoro di pachino: an authentication study using 1H-NMR and chemometrics - protecting its P.G.I. European certification F. Savorani, F. Capozzi, S.B. Engelsen, M.T. Dell'Abate and P. Sequi, 158, 
ID and 2D 1H-NMR analysis of taste compounds extracted from raw or fried Allium Cepa l. Tissues. Methodological questions. A. Tardieu, W. de Man and H. This, 167, 
Analysis of butter and margarine by high-resolution 1H NMR Jan Schripsema, 177, 
Spin-lattice relaxation time measurements as a probe for triacylglycerol polymorphism and crystal size M. Adam-Berret, A. Riaublanc, C. Rondeau-Mouro and F. Mariette, 185, 
ESR and Other Techniques, 
ESR for food irradiation detection Eric Marchioni, 195, 
Applications of CW-EPR in food quality control and R&D Andreas Kamlowski, David Barr and Hideyuki Hara, 205, 
Application of electron spin resonance to study food anitoxidative and prooxidative activities J.J. Yin and P.P. Fu, 213, 
Water/biopolymer interactions: comparison of NMR with other techniques A. Almutawah, S. A. Barker and P. S. Belton, 222, 
Fish and Meat, 
Low field NMR study on wild and farmed atlantic cod (Gadus Morhua) M. Guðjónsdóttir, V.N. Gunnlaugsson, G.A. Finnbogadottir, K. Sveinsdóttir, H. Magnússon and S. Arason, 231, 
A look at NMR relaxometry applications in meat science - recent advances in coupling NMR relaxometry with spectroscopic, thermodynamic, microscopic and sensory measurements H. C. Bertram, R.L. Meyer and H.J. Andersen, 241, 
Sodium MRI as a tool for optimization of salting processes Emil Veliyulin, Ida G. Aursand, Ulf Erikson and Bruce J. Balcom, 251, 
Subject Index, 257,