Magnetic Resonance in Food Science : From Molecules to Man

個数：

Magnetic Resonance in Food Science : From Molecules to Man

Farhat, I A (EDT)/ Belton, Peter S (EDT)/ Webb, G (EDT)

ウェブストア価格 ¥28,182（本体¥25,620）
Royal Society of Chemistry（2007/05発売）
外貨定価 US$ 139.00
ポイント 256pt

提携先の海外書籍取次会社に在庫がございます。通常3週間で発送いたします。
【重要ご説明事項】
1. 納期遅延や、ご入手不能となる場合が若干ございます。
2. 複数冊ご注文の場合、分割発送となる場合がございます。
3. 美品のご指定は承りかねます。

●3Dセキュア導入とクレジットカードによるお支払いについて

【入荷遅延について】
世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。

◆画像の表紙や帯等は実物とは異なる場合があります。

◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
また、洋書販売価格は、ご注文確定時点での日本円価格となります。
ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。

製本 Hardcover:ハードカバー版／ページ数 238 p.／サイズ 135 illus.
言語 ENG
商品コード 9780854043408
DDC分類 664.07

基本説明

The 8th International Conference on the Applications of Magnetic Resonance in Food Science, 2006.

Full Description

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.

NMR in foods: the industrial perspective;

Food in the Human Body;

Food in the Human Body;

Nutrimetabonomics: metabonomics in food science;

Metabolomics in food science: evaluating the impact of functional foods on the consumer;

1H NMR-based metabonomics applied in the elucidation of biochemical effects of consumption of whole grain cereals;

Low molecular weight metabolites in white muscle from cod (gadus morhua) and haddock (melanogrammus aeglefinus) analyzed by high resolution 1H NMR spectroscopy;

NMR of cell walls: a multi-scale approach;

MRI of a meat-related food system;

Use of MRI to probe the water proton mobility in soy and wheat breads;

Probing water migration and mobility during the ageing of bread;

High resolution NMR tools for the analysis of beer and wine;

Adulteration study in Brazilian honey by SNIF and 1H NMR;

The practical aspects of the quantitative analysis of solid-liquid systems using TD-NMR with low-field instruments;

Food Processing;

Influence of grain structural components on the drying of wheat: a magnetic resonance imaging study;

Dynamic visualisation of structural changes in cereal materials under high-moisture conditions using 3D MRI and XRT;

MRI study of polenta gelatinization during cooking;

The melting behaviour of lard in "Danish style" liver pÔtÚ as measured by DSC and TD-NMR;

New Techniques and Novel Data Analysis and Exploitation;

Motional relativity and novel NMR sensors;

Molecular dynamics in sugar classes as revealed by recent dynamic solid-state NMR methods;

How much information is there in an NMR measurement?;

Advances in the magnetic resonance imaging of extracellular matrix of meat;

Separation of two dimensional diffusion and relaxation time distributions from oil/fat and moisture in food;

Dairy product authentication by 1H NMR spectroscopy in combination with different chemometric tools;

A ternary full-rank experimental design as viewed by chemometrics and NMR spectroscopy;

Phytic acid degradation by phytase as viewed by 31P NMR and multivariate curve resolution;