Electron Spin Resonance in Food Science

Produk Detail:
  • Author : Ashutosh Kumar Shukla
  • Publisher : Academic Press
  • Pages : 156 pages
  • ISBN : 0128133643
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Electron Spin Resonance in Food Science

Download or Read online Electron Spin Resonance in Food Science full in PDF, ePub and kindle. this book written by Ashutosh Kumar Shukla and published by Academic Press which was released on 23 December 2016 with total page 156 pages. We cannot guarantee that Electron Spin Resonance in Food Science book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

Electron Spin Resonance in Food Science

Electron Spin Resonance in Food Science
  • Author : Ashutosh Kumar Shukla
  • Publisher : Academic Press
  • Release : 23 December 2016
GET THIS BOOK Electron 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 : 01 January 2009
GET THIS BOOK Magnetic 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

Electron Spin Resonance

Electron Spin Resonance
  • Author : N. M. Atherton,B. C. Gilbert,M. J. Davies
  • Publisher : Royal Society of Chemistry
  • Release : 23 October 1996
GET THIS BOOK Electron 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 : 26 May 2009
GET THIS BOOK IFIS 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 : 14 April 2011
GET THIS BOOK Magnetic 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 : 31 October 2007
GET THIS BOOK Electron 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

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 : 01 April 1999
GET THIS BOOK Advances 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.

Food Irradiation

Food Irradiation
  • Author : V.M Wilkinson
  • Publisher : CRC Press
  • Release : 30 November 1997
GET THIS BOOK Food 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 : 11 November 1998
GET THIS BOOK Spectral 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.

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 : 31 October 2007
GET THIS BOOK Magnetic 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

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 : 31 October 2007
GET THIS BOOK Magnetic 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

Modern Magnetic Resonance

Modern Magnetic Resonance
  • Author : Graham A. Webb
  • Publisher : Springer
  • Release : 20 May 2008
GET THIS BOOK Modern Magnetic Resonance

A comprehensive collection of the applications of Nuclear Magnetic Resonance (NMR), Magnetic Resonance Imaging (MRI) and Electron-Spin Resonance (ESR). Covers the wide ranging disciplines in which these techniques are used: * Chemistry; * Biological Sciences; * Pharmaceutical Sciences; * Medical uses; * Marine Science; * Materials Science; * Food Science. Illustrates many techniques through the applications described, e.g.: * High resolution solid and liquid state NMR; * Low resolution NMR, especially important in food science; * Solution State NMR, especially important in pharmaceutical sciences; * Magnetic Resonance Imaging, especially important

Electron Spin Resonance ESR Applications in Organic and Bioorganic Materials

Electron Spin Resonance  ESR  Applications in Organic and Bioorganic Materials
  • Author : B. Catoire
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOK Electron Spin Resonance ESR Applications in Organic and Bioorganic Materials

E.S.R. techniques which are mature from a fundamental point of view. now constitute a routine investigation tool in chemistry as well as in biophysics in order to study and to follow the behaviour of radical species. Among the practical applications. let us mention for instance : -diffusion phenomena (solid -solid. liquid -solid such as the diffusion of molecules through membranes. films fibers ... ). -study of radical species to improve the elaboration of materials with high added value (composites). -detection of

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 : 18 January 2011
GET THIS BOOK Applications 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