Electron Spin Resonance in Food Science

Electron Spin Resonance in Food Science
Author: Ashutosh Kumar Shukla
Publsiher: Academic Press
Total Pages: 156
Release: 2016-12-23
Genre: Technology & Engineering
ISBN: 9780128133644

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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
Author: María Guđjónsdóttir,P. S. Belton
Publsiher: Royal Society of Chemistry
Total Pages: 260
Release: 2009-01-01
Genre: Medical
ISBN: 9780854041176

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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.

Magnetic Resonance in Food Science

Magnetic Resonance in Food Science
Author: Peter S Belton,A M Gil,G A Webb,Doug Rutledge
Publsiher: Royal Society of Chemistry
Total Pages: 292
Release: 2007-10-31
Genre: Science
ISBN: 9781847551269

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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.

Electron Spin Resonance

Electron Spin Resonance
Author: N. M. Atherton,B. C. Gilbert,M. J. Davies
Publsiher: Royal Society of Chemistry
Total Pages: 294
Release: 1996
Genre: Reference
ISBN: 9780854043002

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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
Author: International Food Information Service
Publsiher: John Wiley & Sons
Total Pages: 488
Release: 2009-05-26
Genre: Technology & Engineering
ISBN: 9781405187404

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“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
Author: J-P Renou,G A Webb,Peter S Belton
Publsiher: Royal Society of Chemistry
Total Pages: 212
Release: 2011-04-14
Genre: Science
ISBN: 9781849732994

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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
Author: Bruce C Gilbert,N M Atherton,M J Davies
Publsiher: Royal Society of Chemistry
Total Pages: 294
Release: 2007-10-31
Genre: Science
ISBN: 9781847553522

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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.

Food Irradiation

Food Irradiation
Author: V.M Wilkinson
Publsiher: CRC Press
Total Pages: 200
Release: 1997-11-30
Genre: Technology & Engineering
ISBN: 0750611855

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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

Spectral Methods in Food Analysis

Spectral Methods in Food Analysis
Author: Mossoba
Publsiher: CRC Press
Total Pages: 488
Release: 1998-11-11
Genre: Technology & Engineering
ISBN: 0824702239

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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.

Advances in Magnetic Resonance in Food Science

Advances in Magnetic Resonance in Food Science
Author: P S Belton,B P Hills,G. A. Webb
Publsiher: Elsevier
Total Pages: 304
Release: 1999-04-01
Genre: Technology & Engineering
ISBN: 9781845698133

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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.

ESR Spectroscopy for Life Science Applications An Introduction

ESR Spectroscopy for Life Science Applications  An Introduction
Author: Ashutosh Kumar Shukla
Publsiher: Springer Nature
Total Pages: 72
Release: 2021-03-19
Genre: Science
ISBN: 9783030641986

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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
Author: Pedro J. García-Moreno,Charlotte Jacobsen,Ann-Dorit Moltke Sørensen,Betül Yesiltas
Publsiher: Academic Press
Total Pages: 504
Release: 2021-07-25
Genre: Technology & Engineering
ISBN: 9780128230275

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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

Magnetic Resonance in Food Science

Magnetic Resonance in Food Science
Author: G A Webb,Peter S Belton,A M Gil,I Delgadillo
Publsiher: Royal Society of Chemistry
Total Pages: 282
Release: 2007-10-31
Genre: Science
ISBN: 9781847551252

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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
Author: Eunice Li-Chan,John Chalmers,Peter Griffiths
Publsiher: John Wiley & Sons
Total Pages: 872
Release: 2011-01-18
Genre: Science
ISBN: 9780470742990

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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.

Chromatography in Food Science and Technology

Chromatography in Food Science and Technology
Author: Tibor Cserhati,Esther Forgacs
Publsiher: CRC Press
Total Pages: 568
Release: 2020-08-26
Genre: Technology & Engineering
ISBN: 9781000117240

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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.