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Magnetic Resonance Imaging In Foods
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Book Synopsis Magnetic Resonance Imaging In Foods by : Michael J. McCarthy
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.
Book Synopsis Magnetic Resonance Imaging in Foods by : Michael J McCarthy
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:
Book Synopsis Magnetic Resonance Imaging in Foods by : Michael John McCarthy
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:
Book Synopsis Magnetic Resonance in Food Science by : John van Duynhoven
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.
Book Synopsis Magnetic Resonance in Food Science by : Peter S Belton
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.
Book Synopsis Magnetic Resonance in Food Science by : Francesco Capozzi
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.
Book Synopsis Magnetic Resonance in Food Science by : I A Farhat
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 238 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.
Book Synopsis Magnetic Resonance Imaging in Food Science by : Brian Hills
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.
Book Synopsis Magnetic Resonance in Food Science by : G A Webb
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.
Book Synopsis Magnetic Resonance in Food Science by : María Guðjónsdóttir
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 253 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.
Book Synopsis Magnetic Resonance in Food Science by : J-P Renou
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 212 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.
Book Synopsis Advances in Magnetic Resonance in Food Science by : P S Belton
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 304 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.
Book Synopsis Magnetic Resonance Imaging for Food Research and Technology by : Michael J. McCarthy
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:
Book Synopsis Magnetic Resonance in Food Science by : Peter S Belton
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 248 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.
Book Synopsis Detecting Foreign Bodies in Food by : M Edwards
Download or read book Detecting Foreign Bodies in Food written by M Edwards and published by Elsevier. This book was released on 2004-04-22 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foreign bodies are the biggest single source of customer complaints for many food manufacturers, retailers and enforcement authorities. Foreign bodies are any undesirable solid objects in food and range from items entirely unconnected with the food such as glass or metal fragments to those related to the food such as bones or fruit stalks. Detecting foreign bodies in food discusses ways of preventing and managing incidents involving foreign bodies and reviews the range of current methods available for the detection and control of foreign bodies, together with a number of new and developing technologies. Part one addresses management issues, with chapters on identifying potential sources of foreign bodies, good manufacturing practice (GMP), the role of the hazard analysis and critical control point (HACCP) system and how best to manage incidents involving foreign bodies. The book also includes a chapter on the laboratory identification of foreign bodies. Part two examines methods for the detection and removal of foreign bodies. There are chapters on existing methods, including metal detection, magnets, optical sorting, X-ray systems and physical separation methods. Other chapters consider research on potential new technologies, including surface penetrating radar, microwave reflectance, nuclear magnetic resonance, electrical impedance and ultrasound. Detecting foreign bodies in food is a standard reference for all those concerned with ensuring the safety of food. Discusses ways of preventing and managing incidents involving foreign bodies Reviews the range of technologies available for effective detection and control of foreign bodies
Book Synopsis Water Activity in Foods by : Gustavo V. Barbosa-Cánovas
Download or read book Water Activity in Foods written by Gustavo V. Barbosa-Cánovas and published by John Wiley & Sons. This book was released on 2020-05-12 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Book Synopsis Magnetic Resonance Elastography by : Sudhakar K. Venkatesh
Download or read book Magnetic Resonance Elastography written by Sudhakar K. Venkatesh and published by Springer. This book was released on 2014-10-01 with total page 137 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first book to cover the groundbreaking development and clinical applications of Magnetic Resonance Elastography, this book is essential for all practitioners interested in this revolutionary diagnostic modality. The book is divided into three sections. The first covers the history of MRE. The second covers technique and clinical applications of MRE in the liver with respect to fibrosis, liver masses, and other diseases. Case descriptions are presented to give the reader a hands-on approach. The final section presents the techniques, sequence and preliminary results of applications in other areas of the body including muscle, brain, lung, heart, and breast.
