Magnetic Resonance in Food Science

Magnetic Resonance in Food Science

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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.Automation is controlled by the Micro-LIMS (Laboratory Information Management System) SampleTrackTM. ... adjustment and pulse-calibration complete the entire automation process such that there is no need for manual interaction. ... The fruit juice screening (named SGF-ProfilingTM [1]) started in 2008 and currently contains more than 20.000 database ... quantification of more than 40 compounds and statistical analyses based on more than 50 models (e.g. determination of origin, anbsp;...

Title:Magnetic Resonance in Food Science
Author: Francesco Capozzi, Luca Laghi, Peter S. Belton
Publisher:Royal Society of Chemistry - 2015-04-16

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