Download or read book Magnetic Resonance Imaging Techniques and Development of a Microscopic Imaging Probe for Food Materials written by R. Ruan and published by . This book was released on 1989 with total page 21 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Microscopy written by Sarah L. Codd and published by John Wiley & Sons. This book was released on 2008-12-17 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook and ready reference covers materials science applications as well as microfluidic, biomedical and dental applications and the monitoring of physicochemical processes. It includes the latest in hardware, methodology and applications of spatially resolved magnetic resonance, such as portable imaging and single-sided spectroscopy. For materials scientists, spectroscopists, chemists, physicists, and medicinal chemists.
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 Visualizing Chemistry written by National Research Council and published by National Academies Press. This book was released on 2006-06-01 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scientists and engineers have long relied on the power of imaging techniques to help see objects invisible to the naked eye, and thus, to advance scientific knowledge. These experts are constantly pushing the limits of technology in pursuit of chemical imagingâ€"the ability to visualize molecular structures and chemical composition in time and space as actual events unfoldâ€"from the smallest dimension of a biological system to the widest expanse of a distant galaxy. Chemical imaging has a variety of applications for almost every facet of our daily lives, ranging from medical diagnosis and treatment to the study and design of material properties in new products. In addition to highlighting advances in chemical imaging that could have the greatest impact on critical problems in science and technology, Visualizing Chemistry reviews the current state of chemical imaging technology, identifies promising future developments and their applications, and suggests a research and educational agenda to enable breakthrough improvements.
Download or read book Magnetic Resonance in Food Science written by María Guðjónsdóttir and published by Royal Society of Chemistry. This book was released on 2009-04-03 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 Microscopy written by Bernhard Blümich and published by Wiley-VCH. This book was released on 1992-09-02 with total page 605 pages. Available in PDF, EPUB and Kindle. Book excerpt: Magnetic resonance microscopy is a rapidly developing field of research plications in a variety of different areas. This book is based on lectur n at the International Conference on NMR Microscopy held in Heidelberg i mber 1991. It is, however, far more than the proceedings of this meeting ecturers have provided in depth contributions on their fields. The topics are * magnetic resonance imaging methods (NMR and ESR) * applications to materials science * imaging of flow and diffusion * applications in biomedicine and agriculture For the first time both an extensive overview and an up-to-date source of references on primarily nonmedical imaging are given. The book will stimulate the further development and application of magnetic resonance imaging as an analytical tool in industry and in research.
Download or read book Magnetic Resonance Microscopy written by Sabina Haber-Pohlmeier and published by John Wiley & Sons. This book was released on 2022-04-04 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Magnetic Resonance Microscopy Explore the interdisciplinary applications of magnetic resonance microscopy in this one-of-a-kind resource In Magnetic Resonance Microscopy: Instrumentation and Applications in Engineering, Life Science and Energy Research, a team of distinguished researchers delivers a comprehensive exploration of the use of magnetic resonance microscopy (MRM) and similar techniques in an interdisciplinary milieux. Opening with a section on hardware and methodology, the book moves on to consider developments in the field of mobile nuclear magnetic resonance. Essential processes, including filtration, multi-phase flow and transport, and a wide range of systems – from biomarkers via single cells to plants and biofilms – are discussed next. After a fulsome treatment of MRM in the field of energy research, the editors conclude the book with a chapter extoling the virtues of a holistic treatment of theory and application in MRM. Magnetic Resonance Microscopy: Instrumentation and Applications in Engineering, Life Science and Energy Research also includes: A thorough introduction to recent developments in magnetic resonance microscopy hardware and methods, including ceramic coils for MR microscopy Comprehensive explorations of applications in chemical engineering, including ultra-fast MR techniques to image multi-phase flow in pipes and reactors Practical discussions of applications in the life sciences, including MRI of single cells labelled with super paramagnetic iron oxide nanoparticles In-depth examinations of new applications in energy research, including spectroscopic imaging of devices for electrochemical storage Perfect for practicing scientists from all fields, Magnetic Resonance Microscopy: Instrumentation and Applications in Engineering, Life Science and Energy Research is an ideal resource for anyone seeking a one-stop guide to magnetic resonance microscopy for engineers, life scientists, and energy researchers.
Download or read book Magnetic Resonance Microscopy written by Bernhard Blümich and published by . This book was released on 1992 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 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 The Magnetic Resonance Force Microscope written by and published by . This book was released on 1997 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt: The magnetic resonance force microscope (MRFM) marries the techniques of magnetic resonance imaging (MRI) and atomic force microscopy (AFM), to produce a three-dimensional imaging instrument with high, potentially atomic-scale, resolution. The principle of the MRFM has been successfully demonstrated in numerous experiments. By virtue of its unique capabilities the MRFM shows promise to make important contributions in fields ranging from three-dimensional materials characterization to bio-molecular structure determination. Here the authors focus on its application to the characterization and study of layered magnetic materials; the ability to illuminate the properties of buried interfaces in such materials is a particularly important goal. While sensitivity and spatial resolution are currently still far from their theoretical limits, they are nonetheless comparable to or superior to that achievable in conventional MRI. Further improvement of the MRFM will involve operation at lower temperature, application of larger field gradients, introduction of advanced mechanical resonators and improved reduction of the spurious coupling when the magnet is on the resonator.
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 2013-02-22 with total page 251 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 Roadmap of Scanning Probe Microscopy written by Seizo Morita and published by Springer Science & Business Media. This book was released on 2006-12-30 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scanning tunneling microscopy has achieved remarkable progress and become the key technology for surface science. This book predicts the future development for all of scanning probe microscopy (SPM). Such forecasts may help to determine the course ultimately taken and may accelerate research and development on nanotechnology and nanoscience, as well as all in SPM-related fields in the future.
Download or read book Microstructural Principles of Food Processing and Engineering written by José Miguel Aguilera and published by Springer Science & Business Media. This book was released on 1999-09-30 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.
Download or read book Nutrition Abstracts and Reviews written by and published by . This book was released on 2004 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt:
