Magnetic Resonance in Food Science

Applications of Magnetic Resonance: The Developing Scene: Basic Principles and Applications of Magnetic Resonance; NMR in Heterogeneous Systems; The Role of Water Mobility in Promoting Staphyllococcus aureus and Aspergillus niger Activities; Analysis of Molecular Motions in Food Products; Enzyme Activity in Low Water Content Biopolymer Systems Studied by 19F NMR; What's in an NMR Image? Characterising Structure and Transport in Heterogeneous Materials; 750 MHz NMR Spectroscopy and Food Related LC-NMR Applications; Molecular Mobilities around the Glass Transition in Sugar-Water Systems; Analysis and Authentication: Analytical Performance of High Resolution NMR; Applications of SNIF-NMR and Other Isotopic Methods for Testing the Authenticity of Food Products; NMR Studies of Lactic Acid Bacteria Involved in Wine Fermentation; The Use of Amino Acids as a Fingerprint for the Monitoring of European Wines; Rapid Cooking Control of Cakes by Low Resolution NMR; MRI Studies of Mass Transport during the Drying and Rehydration of Foods; Magnetic Resonance and Nutrition: Important Issues in the Understanding of Human Metabolism in Health and Disease: the Role of NMR; 1H NMR Spectroscopy of Biological Fluids and the Investigation of Perturbed Metabolic Processes; Proton NMR Studies of Human Brain Metabolism; NMR Study of Lipid Fluidity in Frozen Red Muscle of Atlantic Salmon (Salmo salar): Relation to Autoxidation of Lipids?; Magnetic Resonance in the Study of Biopolymers and Complex Systems: Proton Magnetic Resonance and Relaxation in Dynamically Heterogeneous Systems; Nuclear Cross Relaxation Spectroscopy and Single Point Imaging Measurements of Solids and Solidity in Foods; Water-Macromolecular Interactions in Chocolate; Conformation and Dynamics of Polysaccharide Gels as Studied by High Resolution Solid State NMR; NMR Studies of Cereal Proteins; Subject Index.