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Magnetic Resonance in Food Science: An Exciting Future (Special Publications) - Hardcover

 
9781849732338: Magnetic Resonance in Food Science: An Exciting Future (Special Publications)
Hardcover
ISBN 10: 1849732337 ISBN 13: 9781849732338
Verlag: Royal Society of Chemistry, 2011

Inhaltsangabe

The Clermont-Ferrand-Theix Institut National de la Recherche Agronomique (INRA) was proud to organize the 10th International Conference on the applications of Magnetic Resonance in Food Science to celebrate its 10th anniversary. This scientific event was held from 13 to 15 September 2010 in Clermont-Ferrand.

The conference attracted 90 participants from 14 countries from all over the world. The conference included 7 invited lectures, 19 oral presentations and 27 oral poster presentations. Moreover, before the scientific sessions, two postgraduate sessions were given in parallel every morning.  The conference was divided in 6 sessions covering i) Data processing, ii)New developments/food system, iii) New developments/NMR, iv) Nutrition, v) Metabolomic and vi) Imaging. The book follows the form of the conference.

This year's meeting corresponded to its 10th anniversary. The first international conference was held in 1992 at the University of Surrey in Guilford on Professor Peter Belton's and Professor Graham Webb's initiative. During the last 20 years, a lot of developments were performed and the next 20 years are also very exciting.

This meeting presentations were focused on the new developments in NMR techniques: hardware as well software with metabolomic and imaging without the new applications of NMR tools in food of course and now in nutrition.

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Über die Autorin bzw. den Autor

J-P Renou is currently holds the post of Director of Research, leader of the FGA group, Plant Genomics Research (URGV), France.

P S Belton is Professor of Chemistry at the University of East Anglia and is a former Deputy Director of the Institute of Food Research, UK.

G A 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 Clermont-Ferrand-Theix Institut National de la Recherche Agronomique (INRA) was proud to organize the 10th International Conference on the applications of Magnetic Resonance in Food Science to celebrate its 10th anniversary. The conference attracted ninety participants from fourteen countries from all over the world including seven invited lectures, nineteen oral presentations and twenty seven oral poster presentations. The conference was divided into six sessions covering data processing, new developments/food system, new developments/NMR, nutrition, metabolomic and imaging. This book follows the form of the conference.

Celebrating its 10th anniversary this book is the proceedings of the conference, and forms part of the continuing series of proceedings of the biennial conferences on applications of magnetic resonance to food science.  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

An Exciting Future

By J.-P. Renou, P. S. Belton, G. A. Webb

The Royal Society of Chemistry

Copyright © 2011 The Royal Society of Chemistry
All rights reserved.
ISBN: 978-1-84973-233-8

Contents

Magnetic Resonance in Food Science — Twenty Years Forward and Twenty Years Back P. S. Belton, 1, 
Data Processing, 
Advanced Processing in NMR: Fourier & Laplace Transforms, Modern Software Environment & Data Management M. A. Coutouly and M. A. Delsuc, 11, 
Using Parafac Core-Consistency to Estimate the Number of Components in LF-NMR Data - Application to In-Situ Studies of Mechanically Induced Gel Syneresis in Cheese Production C. L. Hansen, F. van den Berg and S.B. Engelsen, 18, 
Isotopic Analysis and 1H-NMR Spectroscopy for Traceability and Discrimination of Italian Wines C. Aghemo, A. Albertino and R. Gobetto, 30, 
New Developments in Food Systems, 
PFG-NMR on Double Emulsions: A Detailed Look into Molecular Processes R. Bernewitz, X. Guan, G. Guthausen, F. Wolf and H. P. Schuchmann, 39, 
Quantification of Oligosaccharides from Common Beans by HR-MAS NMR L. M. Lião, E. G. Alves Filho, L. M. A. Silva, R. Choze, G. B. Alcantara, and P. Z. Bassinello, 47, 
Study of the Proteolytic and Lipolytic Processes in Manchego Cheese by NMR M. Moreno, A. Moreno, M. V. Gómez, J. M Povéda and L. Cabezas, 54, 
Quality Markers of Red Wines from Spanish Region of Castilla-La Mancha Using Nuclear Magnetic Resonance A. Moreno, L. F. Labrador, M. Moreno, M. S. Pérez, M. A. González, E. M. Sánchez-Palomo and J. M. Lemus, 60, 
Sodium Ions in Model Cheeses at Molecular and Macroscopic Levels I. Andriot, L. Boisard, C. Vergoignan, C. Salles and E. Guichard, 67, 
The Impact of Freeze-Drying on Microstructure and Hydration Properties of Carrot A. Voda, G. van Dalen, J. Nijsse, H Van As and J. van Duynhoven, 71, 
New Developments in NMR, 
Medium Resolution NMR at 20 MHz: Possibilities and Challenges M. Cudaj, T. Hofe, M. Wilhelm, M. A. Vargas and G. Gunthausen, 83, 
Rapid and Validated NMR Quantification Approaches for Complex Metabolite Mixtures B. Braganti, S. Peters, D. M. Jacobs, T. Eymond, M. Klinkenberg and J. van Duynhoven, 92, 
Elucidation of Non-Enzymatic Browning Reaction Pathways by Means of the Carbon-Bond Labelling Technique M. Ilse, O. Frank and T. Hofman, 96, 
Comparative Study of the Thermal and Microwave Oxidation in Olive Oil. 31P-NMR Quantitative Determination of 1,2 and 1,3-Diglycerides and Other Minor Compounds C. Lucas-Torres, M. Moreno, A. Juan, A. de la Hoz and A. Moreno, 100, 
Time Domain 1H-NMR of Arabinoxylans and 1 β-Glucans Films, Models of a Lamellar Organisation in Endosperm Cell Walls of Cereal Grains R. Ying, J. Ruellet and C. Rondeau-Mauro, 105, 
Nutrition, 
Metabolic Responses to Heat, Anoxia, or Oxidative Stress Elucidated in Muscle Cell Cultures Using 13C NMR Spectroscopy I. K. Straadt, J. F. Young, B. O. Petersen, J. Ø. Duus, N. Gregersen, P. Bross, N. Oksbjerg, and H. C. Bertram, 117, 
Assessment of the Performance of an NMR Assay for the Determination of Hydroperoxides in Lipids C. Skiera, P. Steliopoulos, U. Holzgrabe and B. Diehl, 124, 
Application of Electron Spin Resonance Spectroscopy to Study Dietary Ingredients and Supplements - Dual Antioxidant and Prooxidant Functions of Retinyl Palmitate J. J. Yin, Q. Xia, H. Lutterodt, W. Warner and P. P. Fu, 126, 
Metabolomics, 
Nutritional Metabolomics as an Approach to Unravel Metabolic Health Trajectory S. Collino, F-P. J. Martin, S. Kochhar and S. Rezzi, 139, 
Normalization is a Necessary Step in NMR Data Processing: Finding the Right Scaling Factors F. Capozzi, A. Ciampa, G. Picone, G. Placucci and F. Savorani, 147, 
Towards Identification of Polyphenol Metabolites in Biofluids By SPE-LC-MS-SPE-NMR M. Klinkenberg, N. de Roo, P. Alexandre, I. Mahlous, D.M. Jacobs, H.-G. Janssen and J. van Duynhoven, 161, 
Imaging, 
Recent Concepts in MRI F. Hennel, S. Ohrel, P. Ullmann, M. Weiger and R. Winkler, 173, 
Diffusion-Weighted NMR Micro-Imaging of Lipids: Application to Food Products S. Clerjon and J-M Bonny, 182, 
MR Microscopy of Food Freezing and Thawing I. Serša, F. Bajd and A. Sepe, 190, 
Subject Index, 198,


CHAPTER 1

MAGNETIC RESONANCE IN FOOD SCIENCE — TWENTY YEARS FORWARD AND TWENTY YEARS BACK


Peter S Belton

School of Chemistry, University of East Anglia, Norwich, NR4 7TJ, UK


1. INTRODUCTION

Any account of the recent past of magnetic resonance and any attempt to look forward must take account of the deeper history of the subject and consider its essential features. A possible starting place is the beginning of the 19th century in England. At that time the Romantic Movement in the arts was beginning to flower and there was increased interest in the phenomena of electricity and magnetism. The writings of Emmanuel Kant were also beginning to be appreciated in England and among his interpreters was the English poet and man of letters Samuel Taylor Coleridge. Coleridge was an influence on a number of scientists at the time and of particular relevance to this paper is his influence on Michael Faraday. The particular idea was Coleridge's interpretation of Kant's physics to the effect that "all forces are the same". This matched well with the interaction between electric and magnetic forces that Faraday was exploring. The discoveries of Faraday led to the work of James Clerk Maxwell who unified the electric and magnetic fields and in so doing created the idea of electromagnetic radiation: a notion which is critical to the understanding of magnetic resonance. However this in itself is insufficient; as of equal importance in understanding the phenomenon is the idea of quantisation introduced by Planck.

The beginning of the 19th century was a ferment of scientific progress. Nothing that was done at that time can be said to be irrelevant to the development of magnetic resonance. But two events are of particular importance: the discovery of the electron by JJ Thompson and the discovery of the nucleus of Ernest Rutherford. These ideas led to the modern concept of the atom, but one more step was need before all the parts were in place. This was the concept of spin quantum numbers as introduced Wolfgang Pauli. Necessarily this idea contained the implication of nuclear and electronic magnetism. It only needed the development of suitable electronics for the demonstration of the phenomenon of electron spin resonance by Bleaney and Zavoisky and nuclear magnetic resonance by Bloch and Purcell.


2. THE BASIS OF MAGNETIC RESONANCE

As indicted above the phenomenon of magnetic resonance arise as consequence of the spins of electrons and nuclei. The spin generates a magnetic dipole which can align parallel or anti parallel to an imposed magnetic field. The parallel orientation being the lower energy one. The energy difference between the two levels and hence and the energy of radiation need to observe resonance is given by:

E = hv = ΓB0 1

Where E is the energy of the photon needed for the transition, h is Planck's constant Γ is the appropriate constant for the electron or nucleus and B0 is the applied magnetic field strength. Typically Γ for an electron is of the order of 103 times greater than that for a proton. The frequency of resonance varies from typical ranges of 100 to 1000 MegaHertz for proton magnetic resonance and from gigaHertz to hundreds of gigaHertz for...

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Verlag
Royal Society of Chemistry
Erscheinungsdatum
2011
Sprache
Englisch
ISBN 10 
1849732337
ISBN 13 
9781849732338
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
202
Herausgeber
Renou J. P., Belton P. S., Webb G. A.
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Verantwortliche Person
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