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Electron Spin Resonance In Food Science

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Electron Spin Resonance in Food Science

Electron Spin Resonance in Food Science Book
Author : Ashutosh Kumar Shukla
Publisher : Academic Press
Release : 2016-12-23
ISBN : 0128133643
Language : En, Es, Fr & De

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Book Description :

Electron Spin Resonance in Food Science covers, in detail, the ESR identification of the irradiation history of food products and beverages to investigate changes that occur during storage, with an aim of improving hygienic quality and extending shelf-life with minimal tempering in nutritional profile. The book also includes ESR studies on the interaction of food items and packaging materials, along with a section on new approaches in ESR identification of irradiated foods that is followed by a chapter on international legislation relevant to irradiated food. A section on ESR applications in characterizing ROS/antioxidants in food items and lipid oxidation, including spin labeling, spin trapping and imaging applications is also covered, as are ESR applications in nutrition and pharmaceutics. Serves as a complete reference on the application of ESR spectroscopy in food science research Focuses on applications and data interpretation, avoiding extensive use of mathematics so that it fulfils the need of young scientists from different disciplines Includes informative pages from leading manufacturers, highlighting the features of recent ESR spectrometers used in food science research Includes information on different, active, worldwide groups in ESR characterization of food items and beverages

Magnetic Resonance in Food Science

Magnetic Resonance in Food Science Book
Author : María Guđjónsdóttir,P. S. Belton
Publisher : Royal Society of Chemistry
Release : 2009-01-01
ISBN : 0854041176
Language : En, Es, Fr & De

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Book Description :

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.

Electron Spin Resonance

Electron Spin Resonance Book
Author : N. M. Atherton,B. C. Gilbert,M. J. Davies
Publisher : Royal Society of Chemistry
Release : 1996
ISBN : 0854043004
Language : En, Es, Fr & De

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Book Description :

Reflecting the growing volume of published work in this field, researchers will find this book an invaluable source of information on current methods and applications.

IFIS Dictionary of Food Science and Technology

IFIS Dictionary of Food Science and Technology Book
Author : International Food Information Service
Publisher : John Wiley & Sons
Release : 2009-05-26
ISBN : 1405187409
Language : En, Es, Fr & De

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Book Description :

“When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS

Magnetic Resonance in Food Science

Magnetic Resonance in Food Science Book
Author : J-P Renou,G A Webb,Peter S Belton
Publisher : Royal Society of Chemistry
Release : 2011-04-14
ISBN : 184973299X
Language : En, Es, Fr & De

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Book Description :

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.

Electron Spin Resonance

Electron Spin Resonance Book
Author : Bruce C Gilbert,N M Atherton,M J Davies
Publisher : Royal Society of Chemistry
Release : 2007-10-31
ISBN : 1847553524
Language : En, Es, Fr & De

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Book Description :

Specialist Periodical Reports provide systematic and detailed review coverage of progress in the major areas of chemical research. Written by experts in their specialist fields the series creates a unique service for the active research chemist, supplying regular critical in-depth accounts of progress in particular areas of chemistry. For over 80 years the Royal Society of Chemistry and its predecessor, the Chemical Society, have been publishing reports charting developments in chemistry, which originally took the form of Annual Reports. However, by 1967 the whole spectrum of chemistry could no longer be contained within one volume and the series Specialist Periodical Reports was born. The Annual Reports themselves still existed but were divided into two, and subsequently three, volumes covering Inorganic, Organic and Physical Chemistry. For more general coverage of the highlights in chemistry they remain a 'must'. Since that time the SPR series has altered according to the fluctuating degree of activity in various fields of chemistry. Some titles have remained unchanged, while others have altered their emphasis along with their titles; some have been combined under a new name whereas others have had to be discontinued. The current list of Specialist Periodical Reports can be seen on the inside flap of this volume.

Advances in Magnetic Resonance in Food Science

Advances in Magnetic Resonance in Food Science Book
Author : P S Belton,B P Hills,G. A. Webb
Publisher : Elsevier
Release : 1999-04-01
ISBN : 1845698134
Language : En, Es, Fr & De

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Book Description :

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.

Food Irradiation

Food Irradiation Book
Author : V.M Wilkinson
Publisher : CRC Press
Release : 1997-11-30
ISBN : 9780750611855
Language : En, Es, Fr & De

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Book Description :

This reference is an ABC on food irradiation on the one hand and an encyclopedia of food irradiation on the other. The authors have painstakingly compiled all terminologies related to this technology and have listed items ranging from Aeromanos to Yersinia for microbiological aspects; from Apple to Poultry to Wheat which can benefit from irradiation; vitamins in food which may be affected by irradiation; regulatory aspects including various methods of detection of irradiated food; consumer acceptance and commercial applications to date, etc. -Paisan Loaharanu, Head, Food Preservation Section, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna

Application of Electron Spin Resonance ESR Spectrometry and Nanosecond Laser Flash Photolysis to Food Chemistry

Application of Electron Spin Resonance  ESR  Spectrometry and Nanosecond Laser Flash Photolysis to Food Chemistry Book
Author : Bo Rud Nielsen
Publisher : Unknown
Release : 1997
ISBN : 9788790504038
Language : En, Es, Fr & De

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Book Description :

Download Application of Electron Spin Resonance ESR Spectrometry and Nanosecond Laser Flash Photolysis to Food Chemistry book written by Bo Rud Nielsen, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Spectral Methods in Food Analysis

Spectral Methods in Food Analysis Book
Author : Mossoba
Publisher : CRC Press
Release : 1998-11-11
ISBN : 9780824702236
Language : En, Es, Fr & De

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Book Description :

Outlines the basic principles, advanced instrumentation, applications and future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, and Raman spectroscopy. The book covers the identification and quantitation of food constituents, additives and contaminants.

Magnetic Resonance in Food Science

Magnetic Resonance in Food Science Book
Author : Peter S Belton,A M Gil,G A Webb,Doug Rutledge
Publisher : Royal Society of Chemistry
Release : 2007-10-31
ISBN : 1847551262
Language : En, Es, Fr & De

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Book Description :

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.

Modern Magnetic Resonance

Modern Magnetic Resonance Book
Author : Graham A. Webb
Publisher : Springer
Release : 2008-05-20
ISBN : 9781402038945
Language : En, Es, Fr & De

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Book Description :

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.

Magnetic Resonance in Food Science

Magnetic Resonance in Food Science Book
Author : G A Webb,Peter S Belton,A M Gil,I Delgadillo
Publisher : Royal Society of Chemistry
Release : 2007-10-31
ISBN : 1847551254
Language : En, Es, Fr & De

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Book Description :

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.

Applications of Vibrational Spectroscopy in Food Science

Applications of Vibrational Spectroscopy in Food Science Book
Author : Eunice Li-Chan,John Chalmers,Peter Griffiths
Publisher : John Wiley & Sons
Release : 2011-01-18
ISBN : 0470742992
Language : En, Es, Fr & De

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Book Description :

Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis. All of the major spectroscopic techniques are also covered – showing how each one can be used beneficially and in a complementary approach for certain applications. Case studies illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs.

Electron Spin Resonance ESR Applications in Organic and Bioorganic Materials

Electron Spin Resonance  ESR  Applications in Organic and Bioorganic Materials Book
Author : B. Catoire
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 3642772145
Language : En, Es, Fr & De

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Book Description :

E.S.R. techniques which are mature from a fundamental point of view. now constitute a routine investigation tool in chemistry as well as in biophysics in order to study and to follow the behaviour of radical species. Among the practical applications. let us mention for instance : -diffusion phenomena (solid -solid. liquid -solid such as the diffusion of molecules through membranes. films fibers ... ). -study of radical species to improve the elaboration of materials with high added value (composites). -detection of ionised food. -liquid crystals. polymers. -radiochemistry. -targetting of drugs. toxicology. A better understanding of basic phenomena allows to optimize industrial products and processes applied as well as in advanced fields as in well established ones. The high sensivity of ESR Spectroscopy and its derived specific techniques (spin labelling. spin probe. spin trapping ... ) offer information on the fme morphological structure of the matter as well as on its behaviour under various treatments otherwise not available. A Symposium was organized in Lyon (France) in January 1990 to promote the use of ESR. Its originality was to deal with the practical applications of ESR to organic and bioorganic materials. The scope of this meeting was to enlarge the field of application from basic research to more applied subjects and this may concern industrial as well as academic researchers. Moreover. the purpose of this symposium was to promote exchanges between European specialists working in public or private areas.

ESR Spectroscopy for Life Science Applications An Introduction

ESR Spectroscopy for Life Science Applications  An Introduction Book
Author : Ashutosh Kumar Shukla
Publisher : Springer Nature
Release : 2021-04-20
ISBN : 3030641988
Language : En, Es, Fr & De

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Book Description :

This installment in the Techniques in Life Science and Biomedicine for the Non-Expert series aims to describe ESR spectroscopy as a tool for different applications, such as Healthcare & Pharmaceutical Science, Paleontology & Geochronology and Food Science. In keeping with the series theme, this text is presented in such a manner that the amateur researcher or graduate student can absorb it, while highlighting recent advances and applications of the field. Chapters include solved examples and questions to reinforce themes and encourage readers to apply what they've learnt. ​

Omega 3 Delivery Systems

Omega 3 Delivery Systems Book
Author : Pedro J. García-Moreno,Charlotte Jacobsen,Ann-Dorit Moltke Sørensen,Betül Yesiltas
Publisher : Academic Press
Release : 2021-07-25
ISBN : 0128230274
Language : En, Es, Fr & De

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Book Description :

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods. Brings a holistic approach of omega-3 delivery systems, bringing scientific understanding on production, physical characterization, and oxidative stability Covers key aspects to develop, characterize, and use omega-3 delivery systems for food enrichment, considering physicochemical changes occurring during digestion Serves as an interface between lipid oxidation and colloids chemistry, encapsulation techniques, soft matter physics, food development, and nutrients bioavailability

Chromatography in Food Science and Technology

Chromatography in Food Science and Technology Book
Author : Tibor Cserhati,Esther Forgacs
Publisher : CRC Press
Release : 2020-08-26
ISBN : 1000117243
Language : En, Es, Fr & De

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Book Description :

oCompilation and evaluation of the newest applications of chromatography for food science and technology oEnumeration of chromatographic methods and critical discussion of results This book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products. Chromatography in Food Science and Technology presents a concise evaluation of existing chromatographic methods used for many food and food product macro and microcomponents. Chromatographic methods are compiled according to the character of the food components to be separated. The book's chapters deal separately with the different classes of food components, presenting both gas and liquid chromatographic methods used for their determination, and discussing the advantages and disadvantages of each. Unlike other references, Chromatography in Food Science and Technology is entirely devoted to the use of chromatography for food analysis, and focuses on practical, food-related examples. It treats the theoretical aspects of chromatography briefly, to the degree that the information helps the use and development of new analytical methods for the separation of any kind of food components.

Food Science and Technology

Food Science and Technology Book
Author : Oluwatosin Ademola Ijabadeniyi
Publisher : Walter de Gruyter GmbH & Co KG
Release : 2020-12-07
ISBN : 3110667576
Language : En, Es, Fr & De

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Book Description :

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Functional Polymers in Food Science

Functional Polymers in Food Science Book
Author : Giuseppe Cirillo,Umile Gianfranco Spizzirri,Francesca Iemma
Publisher : John Wiley & Sons
Release : 2015-03-18
ISBN : 1119108578
Language : En, Es, Fr & De

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Book Description :

Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the “atomic composition” of the repeat structure, by varying molecular weight and by the incorporation (via covalent and non-covalent interactions) of an enormous range of compounds to impart specific activities. In food science, the use of polymeric materials is widely explored, from both an engineering and a nutraceutical point of view. Regarding the engineering application, researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. Furthermore, in agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationship between diet and health, the consumption of high quality foods has been growing continuously. Different compounds (e.g. high quality proteins, lipids and polysaccharides) are well known to contribute to the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, and hypertension. This second volume focuses on the importance of polymers and functional food and in food processing