By P. BELTON, B. HILLS, G. WEBB
The hugely flexible nature of magnetic resonance strategies in facing difficulties bobbing up in lots of parts in nutrition technological know-how is ably established in Advances in Magnetic Resonance in nutrition technology. themes coated comprise improvement of the strategy, sensible elements of nutrition, sign therapy and research, besides functions of magnetic resonance to nutrition processing and engineering. featuring the state of the art within the topic, the overseas flavour of the contributions will make this crucial analyzing for either lecturers and industrialists in meals technology.
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Additional resources for Advances in Magnetic Resonance in Food Science (Special Publications)
Levine and L. Slade, Plenum press, New York, 1991,405 3. J. Mc Carthy, 'Magnetic Resonance Imaging in Foods' Chapman & Hall, New York, 1994 4. M. J. Mc Carthy, R. Kauten, Food Struct. , 1991, 10, 185 5. M. J. Mc Carthy, R. Kauten, J. Dairy Sci. , 1992,75,2081. 6. M. Ozilgen and R. Kauten, Process Biochem. , 1994,29, 373. 7. R. Ruan, K. Chang, P. L. Chen, R. G. Fulcher, E. D. Bastian, J. , 1998, 80, 9 8. J. Chen, J. Magnetic Resonance Analysis, 1996, 2 (4), 281. 9. M. A. Louis, November 1996. 10.
Hills, C. E. Manning and J. Godward INSTITUTE OF FOOD RESEARCH, NORWICH RESEARCH PARK, COLNEY, NORWICH NR4 7UA, UK 1. INTRODUCTION N M R and MRI techniques now exist for monitoring water mobility over distance scales ranging fiom the molecular to the macroscopic. However, there is still much that needs to be learnt before dynamic information on the molecular distance scale can be used to predict the transport behaviour of water on the microscopic and macroscopic distance scales in complex, heterogeneous food systems.
The oxygen-17 data in reference (5) also lends support to the simple form of this equation. It should, however, be remembered that factors such as proton exchange, that can also contribute to water relaxation and that these may show changes at water contents independently of water activity. For this reason, linear activity-relaxation relationships should only be expected over limited ranges of water content, temperature and pH. Moreover, there is no implied fimdamentaJ physical relationship between water activity, which is an equilibrium thermodynamic quantity, and NMR relaxation, which is in essence a non-equilibrium, kinetic phenomena.
Advances in Magnetic Resonance in Food Science (Special Publications) by P. BELTON, B. HILLS, G. WEBB