Advances in Magnetic Resonance in Food Science (Special Publications)

The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is ably demonstrated in Advances in Magnetic Resonance in Food Science. 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. Presenting the state-of-the-art in the subject, the international flavour of the contributions will make this essential reading for both academics and industrialists in food science. 00-front-matter.pdf......Page 1 01-From Solid-Liquid Ratios to Real Time Tomography -.pdf......Page 10 02-Time Domain NMR Studies under Controlled.pdf......Page 25 03-Internal Structure Characterization of Soft Cheeses by.pdf......Page 33 04-Protein Aggregation Studies Using PFG NMR.pdf......Page 44 05-A Multistate Theory of Water Relations in Biopolymer.pdf......Page 52 06-Molecular Mobility of a System-Waxy Maize, Glycerol.pdf......Page 72 07-Water Dynamics in Gelatine. Relaxation and Diffusion.pdf......Page 82 08-Probing the Physical and Sensory Properties of Food.pdf......Page 88 09-H Relaxation of Hydrated 1 Carbohydrate Systems.pdf......Page 104 10-Thermodynamics of Relaxation Phenomena in.pdf......Page 114 11-NMR of Food Biopolymers.pdf......Page 122 12-Solid State 13C NMR Studies of Wheat High Molecular.pdf......Page 135 13-The Application of Electron Spin Resonance.pdf......Page 144 14-Editing the Information in Solid-state Carbon-13 NMR.pdf......Page 153 15-Cross-polarisation Kinetics and the Determination of.pdf......Page 167 16-Proton Relaxation in Plant Cell Walls and Model.pdf......Page 175 17-Probing Molecular Motions of Low Moisture Starch.pdf......Page 194 18-Applications of ESR Imaging in Food Science.pdf......Page 202 19-Analysis of Time Domain NMR and Other Signals.pdf......Page 210 20-Comparative Chemometric Analysis of Transverse.pdf......Page 226 21-Quality Evaluation of Atlantic Halibut (Hi poglossus.pdf......Page 235 22-Magnetic Resonance Temperature Mapping.pdf......Page 247 23-Study and Modelisation of Starch Gelatinisation in.pdf......Page 264 24-Online Magnetic Resonance Imaging for Detection of.pdf......Page 272 25-Magnetic Resonance Mapping of Solid Fat Content of.pdf......Page 280 26-Time Domain 'H NMR Its Relevance to the Processing.pdf......Page 288 back-matter.pdf......Page 297