Download or read book Magnetic Resonance in Food Science written by Peter S Belton and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. From assessment of meat quality, through to a study of beer components and the effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area. Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics in food; and food quality control. With contributions from international experts, this book is essential reading for academics and industrialists in food science. It is the latest in a series of titles in this area published by the RSC.

Download or read book Magnetic Resonance in Food Science written by John van Duynhoven and published by Royal Society of Chemistry. This book was released on 2013 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book presents the latest innovations in magnetic resonance and in particular new applications to understanding the functionality of foods, their processing and stability and their impact on health, perception and behaviour. Drawing on expert knowledge from academia and industry, coverage includes structure and function, emphasizing respectively applications of spectroscopy/relaxometry and imaging/diffusometry; high resolution NMR spectroscopy as applied to quality and safety and foodomics; and, for the first time, dedicated information on perception and behaviour demonstrating the progress that has been made in applications of fMRI in this field. Providing a resource for any newcomer to the field or for those in need of a rapid update of the latest developments, this title will be an indispensable reference tool.

Download or read book Magnetic Resonance Imaging In Foods written by Michael J. McCarthy and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 119 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nuclear magnetic resonance imaging is one of several new experimental tech niques which have rec{ ,tly been applied to food systems. NMR in general and nuclear magnetic resonance imaging are powerful probes of the microscopic and macroscopic changes occurring in foods during processing, storage and utilization. The training that food scientists and food engineers have received in the past has often omitted specific courses in physical chemistry that form the theoretical and practical foundation necessary to fully utilized magnetic resonance experimental techniques. The goal of Magnetic Resonance Imaging in Foods is to introduce food scien tists and food engineers to magnetic resonance imaging and provide a basis for further study. As such the book begins with two chapters of an introductory nature. The first chapter introduces magnetic resonance phenomena, NMR in general, and MRI in detail. Particular emphasis is given to the limitations and typical ranges available for studying particular phenomena, for example, the range of diffusivities that can be studied using commercial grade NMR equipment. Chapter 2 gives a brief introduction to the classical physical model of NMR first introduced by Felix Bloch in 1946 and aspects important to the interpretation of MRI data. This chapter is provided for the researchers and students interested in more details of the basic theory. Chapter 2 can be skipped by those individuals not requiring more information on the basic theory of NMR. The next several chapters of the book are on applications of MRI to food systems.

Download or read book Magnetic Resonance in Food Science written by María Guđjónsdóttir and published by Royal Society of Chemistry. This book was released on 2009 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Magnetic Resonance Imaging in Foods written by Michael J McCarthy and published by . This book was released on 1995-12-31 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Magnetic Resonance in Food Science written by Francesco Capozzi and published by Royal Society of Chemistry. This book was released on 2015-04-16 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Magnetic Resonance in Food Science written by G A Webb and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Magnetic resonance has long demonstrated its tremendous versatility in many areas of science. Nowhere has this been more apparent than in food science, where problems encountered in a variety of situations can be resolved using one of the many techniques available to the magnetic resonance practitioner. From structural studies and investigations of molecules in frozen sugar solutions, to identifying the origins of salmon and detecting free radicals in irradiated food, magnetic resonance techniques can provide useful information. Divided into four sections entitled A View Towards the Next Century; Food Safety and Health; Structure and Dynamics; and Analysis, Monitoring and Authentication, the book consists of top quality contributions from renowned international scientists, and looks at what magnetic resonance techniques can offer both now and in the future. Offering state-of-the-art material, Magnetic Resonance in Food Science: A View to the Future is essential reading for both academics and industrialists in food science.

Download or read book Magnetic Resonance Imaging in Food Science written by Brian Hills and published by Wiley-Interscience. This book was released on 1998-04-17 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Hills is probably the best person I can think of to write this book. He has the deepest background combined with considerable experience in solving problems with food." -R. G. Bryant, University of Virginia. Food scientists have many excellent tools at their disposal with which to study food at both the micro- and macrostructural levels. But, when it comes to analyzing dynamic structural changes in food during processing and storage, none can compare with magnetic resonance imaging (MRI). Still a very young approach, MRI food imaging has contributed greatly to recent advances in food science, and promises to yield much more valuable information in the years ahead. Written by a leading pioneer in the field, Magnetic Resonance Imaging in Food Science covers the latest in MRI food imaging theory and practice. Written primarily for food scientists and engineers, the book offers a practical, unified approach to the subject. Material is organized in three main parts corresponding to the distances of scale probed by MRI studies-namely, the macroscopic, microscopic, and macromolecular. Throughout, the emphasis is on ways in which studies of food undergoing processes can be modeled using the equations of heat, mass, and momentum transport, and how those models can be used in process design optimization programs. Magnetic Resonance Imaging in Food Science provides researchers with the most up-to-date, detailed coverage of: * Traditional and cutting-edge MRI food imaging techniques and technologies, including STRAFI, gradient-echo imaging, and functional imaging * Whole plant functional imaging, flow imaging and rheology, and other specialized MRI applications * The roles of food microstructure and molecular relaxation mechanisms in controlling moisture and heat transport * Techniques for modeling structural changes during food processing. Magnetic Resonance Imaging in Food Science is an important working resource for all researchers engaged in the never-ending struggle to produce safer, higher-quality foods more efficiently.

Download or read book Magnetic Resonance in Food Science written by I A Farhat and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contributions from the world's leading scientists. Contributions from the 8th International Conference on the Applications of Magnetic Resonance in Food Science, 2006 are presented here with a foreword by the Editors. This important resource provides an overview of: * Food in the human body including MRI and metabonomics studies; * Food quality covering animal metabonomics, structure of food systems, food stability and authentication; * Food processing with emphasis on dynamic processes - including water migration and phase transformations; * New technologies, novel data analysis and exploitation which includes innovations in NMR methodologies, hardware and data analysis. The International Conference on the Applications of Magnetic Resonance in Food Science is the principle conference in the field and attracts contributions from internationally acknowledged experts from industry and academia. The 8th conference was opened with a lecture by Sir Peter Mansfield, Medicine Nobel Prize Laureate.

Download or read book Magnetic Resonance in Food Science written by J-P Renou and published by Royal Society of Chemistry. This book was released on 2011-04-14 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Magnetic Resonance in Food Science written by Peter S Belton and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the application of multivariate data analytical protocols. This book provides an up-to-date, global perspective of the latest developments in the field, including methods of studying metabolic processes both in vivo and in vitro, functional MRI and the sensory perception of food. Content is divided into five sections: sensory science; aroma and flavour; authenticity and quantification of food; functionality, structure and ingredients; applications of solid-state methods; and new NMR methods and instrumentation. Magnetic Resonance in Food Science: The Multivariate Challenge is ideal for graduates and researchers as well as for academics and professionals in the field.

Download or read book Advances in Magnetic Resonance in Food Science written by P S Belton and published by Elsevier. This book was released on 1999-04-01 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Quantitative Magnetic Resonance Imaging written by Nicole Seiberlich and published by Academic Press. This book was released on 2020-11-18 with total page 1094 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quantitative Magnetic Resonance Imaging is a ‘go-to’ reference for methods and applications of quantitative magnetic resonance imaging, with specific sections on Relaxometry, Perfusion, and Diffusion. Each section will start with an explanation of the basic techniques for mapping the tissue property in question, including a description of the challenges that arise when using these basic approaches. For properties which can be measured in multiple ways, each of these basic methods will be described in separate chapters. Following the basics, a chapter in each section presents more advanced and recently proposed techniques for quantitative tissue property mapping, with a concluding chapter on clinical applications. The reader will learn: The basic physics behind tissue property mapping How to implement basic pulse sequences for the quantitative measurement of tissue properties The strengths and limitations to the basic and more rapid methods for mapping the magnetic relaxation properties T1, T2, and T2* The pros and cons for different approaches to mapping perfusion The methods of Diffusion-weighted imaging and how this approach can be used to generate diffusion tensor maps and more complex representations of diffusion How flow, magneto-electric tissue property, fat fraction, exchange, elastography, and temperature mapping are performed How fast imaging approaches including parallel imaging, compressed sensing, and Magnetic Resonance Fingerprinting can be used to accelerate or improve tissue property mapping schemes How tissue property mapping is used clinically in different organs Structured to cater for MRI researchers and graduate students with a wide variety of backgrounds Explains basic methods for quantitatively measuring tissue properties with MRI - including T1, T2, perfusion, diffusion, fat and iron fraction, elastography, flow, susceptibility - enabling the implementation of pulse sequences to perform measurements Shows the limitations of the techniques and explains the challenges to the clinical adoption of these traditional methods, presenting the latest research in rapid quantitative imaging which has the possibility to tackle these challenges Each section contains a chapter explaining the basics of novel ideas for quantitative mapping, such as compressed sensing and Magnetic Resonance Fingerprinting-based approaches

Download or read book Magnetic Resonance Imaging Applications in Food Science written by Jeremy J. Wright and published by . This book was released on 1994 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Magnetic Resonance Imaging in Foods written by Michael John McCarthy and published by . This book was released on 1994 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Magnetic Resonance Imaging for Food Research and Technology written by Michael J. McCarthy and published by Van Nostrand Reinhold Company. This book was released on 1992-12-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Modern Magnetic Resonance written by Graham A. Webb and published by Springer Science & Business Media. This book was released on 2007-05-26 with total page 1889 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive collection of the applications of Nuclear Magnetic Resonance (NMR), Magnetic Resonance Imaging (MRI) and Electron-Spin Resonance (ESR). Covers the wide ranging disciplines in which these techniques are used: * Chemistry; * Biological Sciences; * Pharmaceutical Sciences; * Medical uses; * Marine Science; * Materials Science; * Food Science. Illustrates many techniques through the applications described, e.g.: * High resolution solid and liquid state NMR; * Low resolution NMR, especially important in food science; * Solution State NMR, especially important in pharmaceutical sciences; * Magnetic Resonance Imaging, especially important for medical uses; * Electron Spin Resonance, especially important for spin-labelling in food, marine and medical studies.