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 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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  • Author : Ashutosh Kumar Shukla
  • Publisher : Academic Press
  • Pages : 156 pages
  • ISBN : 0128133643
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKElectron Spin Resonance in Food Science

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 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 : 01 January 2009
GET THIS 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

Spectral Methods in Food Analysis

Spectral Methods in Food Analysis
  • Author : Mossoba
  • Publisher : CRC Press
  • Release : 11 November 1998
GET THIS 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.

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 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.

ESR Spectroscopy for Life Science Applications: An Introduction

ESR Spectroscopy for Life Science Applications: An Introduction
  • Author : Ashutosh Kumar Shukla
  • Publisher : Springer Nature
  • Release : 19 March 2021
GET THIS 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

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 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.

Electron Paramagnetic Resonance in Modern Carbon-Based Nanomaterials

Electron Paramagnetic Resonance in Modern Carbon-Based Nanomaterials
  • Author : Dariya Savchenko,Abdel Hadi Kassiba
  • Publisher : Bentham Science Publishers
  • Release : 05 June 2018
GET THIS BOOKElectron Paramagnetic Resonance in Modern Carbon-Based Nanomaterials

This volume presents information about several topics in the field of electron paramagnetic resonance (EPR) study of carbon-containing nanomaterials. It introduces the reader to an array of experimental and theoretical approaches for the analysis of paramagnetic centers (dangling bonds, interface defects, vacancies, and impurities) usually observed in modern carbon-containing materials such as nanographites, graphene, disordered onion-like carbon nanospheres (DOLCNS), single-walled carbon nanotubes (SWCNTs), multi-walled carbon nanotubes (MWCNT), graphene oxide (GO), reduced graphene oxide (rGO), nanodiamonds, silicon carbonitride (SiCN) and silicon

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 : 25 July 2021
GET THIS 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

Electron Spin Resonance

Electron Spin Resonance
  • Author : N. M. Atherton,B. C. Gilbert,M. J. Davies
  • Publisher : Royal Society of Chemistry
  • Release : 21 May 1996
GET THIS 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.

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 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

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 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 : Peter S Belton,A M Gil,G A Webb,Doug Rutledge
  • Publisher : Royal Society of Chemistry
  • Release : 31 October 2007
GET THIS 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

Topics From EPR Research

Topics From EPR Research
  • Author : Ahmed M. Maghraby
  • Publisher : BoD – Books on Demand
  • Release : 13 February 2019
GET THIS BOOKTopics From EPR Research

Electron paramagnetic resonance (EPR) spectroscopy has become one of the leading spectroscopic techniques. It targets materials containing unpaired electrons and possesses many applications. Since it was discovered more than 70 years ago, EPR spectroscopy is subjected to uninterrupted development and comprehensive studies. This book represents some of recent topics from EPR research.

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 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

New Applications of Electron Spin Resonance

New Applications of Electron Spin Resonance
  • Author : M. Ikeya
  • Publisher : World Scientific
  • Release : 21 May 1993
GET THIS BOOKNew Applications of Electron Spin Resonance

This is the first book covering an interdisciplinary field between microwave spectroscopy of electron paramagnetic resonance (EPR) or electron spin resonance (ESR) and chronology science, radiation dosimetry and ESR (EPR) imaging in material sciences. The main object is to determine the elapsed time with ESR from forensic medicine to the age and radiation dose in earth and space science. This book is written primarily for earth scientists as well as for archaeologists and for physicists and chemists interested in new