Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance (Special Publication (Royal Society of Chemistry), 349, Band 349) - Hardcover
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With contributions from a whole range of magnetic resonance applications in food and representing the latest advances and thinking on the subject, this will be a definitive book on the topic. Coming from a conference which has established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to quantitative NMR, on line and non-invasive NMR, foodomics and new developments in the area and quality and safety. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food systems.
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Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P. Hills), quality and safety and new developments in the area. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.
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Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P. Hills), quality and safety and new developments in the area. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.
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Magnetic Resonance in Food Science
Defining Food by Magnetic Resonance
By Francesco Capozzi, Luca Laghi, Peter S. BeltonThe Royal Society of Chemistry
Copyright © 2015 The Royal Society of Chemistry
All rights reserved.
ISBN: 978-1-78262-031-0All rights reserved.
Contents
Rapid determination of food quality using steady state free precession sequences in TD-MNR spectroscopy L.A. Colnago, T.B. Moraes, T. Monaretto, F.D. Andrade, 1,
Quantitative NMR,
60 MHz 1H NMR spectroscopy of triglyceride mixtures A. Gerdova, M. Defernez, W. Jakes, E. Limer, C. McCallum, K. Nott, T. Parker, N. Rigby, A. Sagidullin, A. D. Watson, D. Williamson, and E. K. Kemsley, 19,
Usefulness of 1H NMR to study the food lipolysis during in vitro digestion B. Nieva-Echevarría, E. Goicoechea, M.J. Manzanos and M.D. Guillén, 31,
Quantitative NMR assessment of polysaccharides in complex food matrices E.J.J. van Velzen, S. Dauwan, N. de Rool, C.H. Grün, Y. Westphal, and J.P.M. van Duynhoven, 40,
Quality and Safety,
Magnetic Resonance analysis of dairy processing suitable tools for the dairy industry R. Anedda, 51,
NMR spectroscopic studies in saffron authenticity and quality (within the frame saffronomics cost action FA1101) R. Consonni, L. R. Cagliani, M. G. Polissiou, E. A. Petrakis, M. Z. Tsimidou, S. Ordoudi, 65,
Food NMR optimized for industrial use-an NMR platform concept E. Humpfer, B. Schütz, F. Fang, C. Cannet, M. Mörtter, H. Schäfer, and M. Spraul, 77,
A new ultra rapid screening method for olive oil health claim evaluation using selective pulse NMR spectroscopy E. Mellioul, P. Magiatis and K.B. Killday, 84,
Profile of the positional distribution of fatty acids in the triacylglycerols as an index of quality for palm oil (or any oil or fat) S. Ng, 93,
On-line Non-invasive NMR,
1H-NMR relaxometry and imaging to assess fat content on intact pork loins V. Bortolotti, P. Fantazzini, C. Schivazappa, M. Vannini, E. M. Vasini, R. Virgili, 101,
Multiscale Definition of Food,
19F labelled polyion micelles as diffusional nanoprobes D.W. de Kort, F.J.M. Hoeben, H.M. Janssen, N. Bourouina, J. Mieke Kleijn, J.P.M. van Duynhoven and H.V. As, 111,
Double emulsion character with PFG-NMR- methods: WOW and OWO R. Bernewitz, E. Caro, D. Topgaard, H.P. Schuchmann, G. Guthausen, 120,
Assessment of TD-NMR and quantitative MRI methods to investigate the apple transformation processes used in the cider-making technology C. Rondeau-Mouro, S. Deslis, S. Quellec, R. Bauduin, 127,
Foodomics,
A 1H NMR-based metabolomics approach on dietary biomarker research in human urine A. Trimigno, G. Picone, F. Capozzi, 143,
1H NMR metabolic profiling of apulian EVOOs: fine pedoclimatic influences in Salento cultivars L. Del Coco, S.A. De Pascali, F.P. Fanizzi, 154,
Addition of essential oils to cows' feed alters the milk metabolome-NMR spectroscopic studies of "nature's perfect food" U.K. Sundekilde, M.R. Clausen, J. Lejonklev, M.R. Weisbjerg, M.K. Larsen, and H.C. Bertram, 161,
High-resolution magic angle spinning studies of semi-hard Danbo (30+) cheese-impact of processing condition and relation to sensory perception S. Lamichhane, C.C. Yde, L.H. Mielby, U. Kidmose, J.R. Møller, M. Hammershøj and H.C. Bertram, 171,
Changes in the 1H NMR metabolic profiling of mussels (Mytilus galloprovincialis) with storage at 0°C V. Aru, M.B. Pisano, P. Scano, S. Cosentino and F.C. Marincola, 181,
Applications of 1H-NMR metabolomics: from individual fingerprints to food analysis A. Luchinat and L. Tenori, 190,
New Developments,
Compost biodegradation by 1H magnetic resonance and quantitative relaxation tomography V. Bortolotti, P. Fantazzini, M. Vannini and E.M. Vasini, 203,
1H NMR spectroscopy of lipoproteins-when size matters F. Savorani and S.B. Engelsen, 211,
Subject Index, 224,
CHAPTER 1
RAPID DETERMINATION OF FOOD QUALITY USING STEADY STATE FREE PRECESSION SEQUENCES IN TD-NMR SPECTROSCOPY
L.A. Colnago, T.B. Moraes, T. Monaretto, F.D. Andrade
1 INTRODUCTION
The use of time-domain NMR spectroscopy (TD-NMR) in food science began more than 40 years ago with the introduction of the small benchtop NMR analyzer. Since then, TD-NMR has become one of the most robust, rapid, cost-effective and versatile tools in the food industry. Earlier TD-NMR applications were primarily based on quantitative analysis using the intensity of free induction decay (FID) and/or spin echo signals. In the last two decades, the use of relaxometry and/or diffusometry methods have expanded the application TD-NMR in food science exponentially.
The majority of these applications use the Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence. This sequence is very robust, rapid and yields an exponential decay that is dependent upon the transverse relaxation time (T2). Therefore, CPMG has been used as an all-purpose sequence in TD-NMR applications and is a standard pulse sequence present in commercial and homemade TD-NMR spectrometers. CPMG has been used to study food products such as oilseeds, fresh meat, fish, and fruit, as well as industrialized and packaged food products.
The longitudinal relaxation time (T1) measurements using inversion-recovery (IR) or progressive saturation pulse sequences have rarely been used in food analysis due to the length of experiment time. Pulsed field gradient spin-echo (PFGSE) pulse sequences are the second most used pulse sequence in TD-NMR applications. PFGSE has been used to measure the water self-diffusion coefficient, water mobility, and droplet size in several food products. However, PFGSE requires an additional hardware accessory that is not available for all TD-NMR spectrometers. Thus, there is an effort towards the development and implementation of rapid TD-NMR analytical methods that meet the growing demand for tools of quality assessment.
Accordingly, we have been developing steady-state free precession (SSFP) pulse sequences for TD-NMR spectroscopy since 2000. SSFP sequences have been used in quantitative analysis similarly to analyses performed with FID or spin echo. However, the signal-to-noise ratio (SNR) with SSFP is much higher than that obtained with FID or echo in the same average time. Moreover, SSFP sequences can also be used in fast flow (online) quantitative measurements of liquid or solid samples. The theory for quantitative analysis using the amplitude of an SSFP signal is presented in section 2.1.
Further advantages of SSFP sequences are: the dependence of the transient signals on two relaxation times (T1 and T2), the data are collected in a length of time similar to CPMG and it does not require special hardware and therefore can be implemented on any modern TD-NMR spectrometer. The theory for the evolution of the NMR signal submitted to a train of pulses (SSFP sequence) is presented in section 2.2.
2 THEORY
2.1 Amplitude of the NMR signal in the SSFP regime
SSFP sequences have been used to improve the SNR in pulsed NMR spectroscopy since 1958. It is a simple pulse sequence consisting of a train of radiofrequency pulses (rƒ) with the same phase and flip angle (θ), and the time between pulses (Tp) is shorter than T2 (Tp< T2) (Figure 1).
In 1966, Ernst and Anderson derived the analytical solution for the SSFP regime. They showed that the SSFP signal is composed of FID and echo signals. The echo component (M-) immediately preceding the pulse is given by equations 1 through 3, and the FID (M+) component...
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Magnetic Resonance in Food Science : Defining Food by Magnetic Resonance
Verlag:
Royal Society of Chemistry, 2015
ISBN 10: 1782620311
ISBN 13: 9781782620310
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Zustand: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P. Hills), quality and safety and new developments in the area. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food. Artikel-Nr. 25375655/1
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