Magnetic resonance in food science:
latest developments

A collection of papers from an international conference on the applications of magnetic resonance technology in food science and their relevance to research and the food industry

The term magnetic resonance covers a range of techniques including spectroscopy and imaging, that are finding applications in areas of food science such as analysis, rheology and studies of molecular structure and reactivity. An international conference was held in Paris to discuss developments with magnetic resonance and their applications to food research and development. This book contains the papers from this event. Aimed at all who have an interest in the application of magnetic resonance based techniques to understanding food and its behaviour, this collection contains 26 papers grouped by the following themes:

• Magnetic resonance: the developing scene (11 papers) - covering emerging applications with baked goods, seeds, vegetable spoilage and texture, as well as model systems for development and refinement of the technology
• Food: the human aspect (6 papers) - ranging from an assessment of anti-oxidative activity of herbs and spices, through quantification of lipoprotein subfractions to NMR for the study of beer components
• Food: structure and dynamics (5 papers) - using the technology to assess meat quality and amylopectin retrogradation, and assessing its potential for studying complex foods on-line and off-line
• Food quality control (6 papers) - with examples spanning detection of olive oil adulteration, quality control of dairy products, and compositional analysis of wines, as well as development of portable and submersible magnetic resonance probes

Hardback book - 272 pages