Annual Reports on NMR Spectroscopy (eBook)

Front Cover 1
Annual Reports on NMR Spectroscopy, Volume 31 4
Copyright Page 5
Contents 10
List of Contributors 6
Preface 8
Chapter 1. NMR in Context 14
1. Introduction 14
2. The physical basis of NMR 15
3. Low-energy spectroscopy 19
4. Description of the NMR experiment 20
5. Coupling of relaxation and motion 24
6. Length scales in NMR 25
7. Magnetic resonance imaging 28
8. Conclusions 30
References 31
Chapter 2. Magnetic Resonance Imaging 32
1. Introduction 32
2. Bloch-Torrey model 33
3. The MRI experiment 33
4. Length scales 37
5. Interpretation of MRI data 38
6. Variety of MRI techniques 42
References 43
Chapter 3. Magnetic Resonance Microscopy 44
1. Introduction 45
2. Theory 45
3. Instrumentation 61
4. Published studies 83
5. Possibilities and potential 87
References 89
Chapter 4. Stable Isotope Analysis of Food and Beverages by Nuclear Magnetic Resonance 94
1. Introduction 94
2. Basic principles of isotope analysis by NMR 95
3. Experimental techniques 98
4. Examples of isotope ratio determinations 102
5. The isotopic fingerprint of natural products 107
References 116
Chapter 5. On-line Applications in Food Science 118
1. Introduction 118
2. On-line NMR: theoretical background 119
3. Technical requirements 123
4. Potential applications 127
5. Future prospects 132
References 134
Chapter 6. The Use of ESR Spectroscopy for the Identification of Irradiated Food 136
1. Introduction 136
2. Development of detection methods 138
3. Range of applications of ESR spectroscopy 139
4. Concluding comments 152
References 153
Chapter 7. Wide-line and High-resolution 1H NMR of Food Materials 156
1. Introduction 156
2. Materials and methods 159
3. Results and discussion 162
Acknowledgements 168
References 169
Chapter 8. Conformational Characterization of Polysaccharides as Studied by High-resolution 13C Solid-state NMR 170
1. Introduction 170
2. Secondary structure in solution 171
3. Polymorphs as examined by conformation-dependent 13C shifts 171
4. Distinction of single/multiple chains by mutual conversion among polymorphs 175
5. Network structure and gelation mechanism 177
6. Recognition of secondary structure by biological systems 180
7. Conclusions 182
References 182
Chapter 9. Studies of Protein Structure by NMR Spectroscopy 184
1. Scope 185
2. Theory behind rudimentary NMR experiments 186
3. A brief history of NMR spectroscopy of proteins 201
4. Structure determination 215
5. Specific applications to the structure and properties of food proteins 219
6. Future trends 224
References 225
Chapter 10. NMR of Lipids 232
1. Introduction 232
2. Low-resolution I3C NMR spectroscopy 233
3. High-resolution I3C NMR spectroscopy 239
References 249
Chapter 11. Probing Water Relations in Foods Using Magnetic Resonance Techniques 252
Nomenclature 252
1. Introduction 253
2. Theory 254
3. Applications 263
4. Conclusions 283
References 283
Chapter 12. Milk 288
1. Introduction 288
2. Low-resolution NMR 289
3. High-resolution NMR 301
4. Concluding remarks 321
References 321
Chapter 13. NMR Studies in Meat 326
1. Introduction 326
2. Post mortem metabolism 327
3. Meat quality 338
4. Additives 349
5. Conclusion 353
Acknowledgement 354
References 355
Chapter 14. Applications of NMR to Drying 358
1. Background–NMR 358
2. Background–Drying 359
3. Previous work 361
4. Discussion–issues in drying and the use of NMR 365
5. Assessment and outlook 367
References 368
Index 370