Electron Spin Resonance in Food Science

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  • Publisher : Academic Press
  • Release : 23 December 2016
  • ISBN : 9780128133644
  • Page : 156 pages
  • Rating : 4.5/5 from 103 voters

Electron Spin Resonance in Food Science Book PDF summary

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

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Electron Spin Resonance in Food Science

Electron Spin Resonance in Food Science
  • Author : Ashutosh Kumar Shukla
  • Publisher : Academic Press
  • Release Date : 2016-12-23
  • ISBN : 9780128133644
DOWNLOAD BOOKElectron Spin Resonance in Food Science

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

Magnetic Resonance in Food Science

Magnetic Resonance in Food Science
  • Author : María Guđjónsdóttir,P. S. Belton
  • Publisher : Royal Society of Chemistry
  • Release Date : 2009-01-01
  • ISBN : 9780854041176
DOWNLOAD BOOKMagnetic Resonance in Food Science

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

Magnetic Resonance in Food Science

Magnetic Resonance in Food Science
  • Author : Peter S Belton,A M Gil,G A Webb,Doug Rutledge
  • Publisher : Royal Society of Chemistry
  • Release Date : 2007-10-31
  • ISBN : 9781847551269
DOWNLOAD BOOKMagnetic Resonance in Food Science

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

Electron Spin Resonance

Electron Spin Resonance
  • Author : N. M. Atherton,B. C. Gilbert,M. J. Davies
  • Publisher : Royal Society of Chemistry
  • Release Date : 1996
  • ISBN : 9780854043002
DOWNLOAD BOOKElectron Spin Resonance

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
  • Publisher : John Wiley & Sons
  • Release Date : 2009-05-26
  • ISBN : 9781405187404
DOWNLOAD BOOKIFIS Dictionary of Food Science and Technology

“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

Magnetic Resonance in Food Science

Magnetic Resonance in Food Science
  • Author : J-P Renou,G A Webb,Peter S Belton
  • Publisher : Royal Society of Chemistry
  • Release Date : 2011-04-14
  • ISBN : 9781849732994
DOWNLOAD BOOKMagnetic Resonance in Food Science

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
  • Publisher : Royal Society of Chemistry
  • Release Date : 2007-10-31
  • ISBN : 9781847553522
DOWNLOAD BOOKElectron Spin Resonance

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

Food Irradiation

Food Irradiation
  • Author : V.M Wilkinson
  • Publisher : CRC Press
  • Release Date : 1997-11-30
  • ISBN : 0750611855
DOWNLOAD BOOKFood Irradiation

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

Spectral Methods in Food Analysis

Spectral Methods in Food Analysis
  • Author : Mossoba
  • Publisher : CRC Press
  • Release Date : 1998-11-11
  • ISBN : 0824702239
DOWNLOAD BOOKSpectral Methods in Food Analysis

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
  • Publisher : Elsevier
  • Release Date : 1999-04-01
  • ISBN : 9781845698133
DOWNLOAD BOOKAdvances in Magnetic Resonance in Food Science

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
  • Publisher : Springer Nature
  • Release Date : 2021-03-19
  • ISBN : 9783030641986
DOWNLOAD BOOKESR Spectroscopy for Life Science Applications: An Introduction

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

Omega-3 Delivery Systems

Omega-3 Delivery Systems
  • Author : Pedro J. García-Moreno,Charlotte Jacobsen,Ann-Dorit Moltke Sørensen,Betül Yesiltas
  • Publisher : Academic Press
  • Release Date : 2021-07-25
  • ISBN : 9780128230275
DOWNLOAD BOOKOmega-3 Delivery Systems

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

Magnetic Resonance in Food Science

Magnetic Resonance in Food Science
  • Author : G A Webb,Peter S Belton,A M Gil,I Delgadillo
  • Publisher : Royal Society of Chemistry
  • Release Date : 2007-10-31
  • ISBN : 9781847551252
DOWNLOAD BOOKMagnetic Resonance in Food Science

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

Applications of Vibrational Spectroscopy in Food Science

Applications of Vibrational Spectroscopy in Food Science
  • Author : Eunice Li-Chan,John Chalmers,Peter Griffiths
  • Publisher : John Wiley & Sons
  • Release Date : 2011-01-18
  • ISBN : 9780470742990
DOWNLOAD BOOKApplications of Vibrational Spectroscopy in Food Science

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

Chromatography in Food Science and Technology

Chromatography in Food Science and Technology
  • Author : Tibor Cserhati,Esther Forgacs
  • Publisher : CRC Press
  • Release Date : 2020-08-26
  • ISBN : 9781000117240
DOWNLOAD BOOKChromatography in Food Science and Technology

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