Magnetic Resonance in Food Science: From Molecules to Man (Special Publications) - Hardcover

Hardcover

ISBN 10: 0854043403 ISBN 13: 9780854043408

Verlag: Royal Society of Chemistry, 2007

Inhaltsangabe

Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contributions from the world's leading scientists. Contributions from the 8th International Conference on the Applications of Magnetic Resonance in Food Science, 2006 are presented here with a foreword by the Editors. This important resource provides an overview of: * Food in the human body including MRI and metabonomics studies; * Food quality covering animal metabonomics, structure of food systems, food stability and authentication; * Food processing with emphasis on dynamic processes - including water migration and phase transformations; * New technologies, novel data analysis and exploitation which includes innovations in NMR methodologies, hardware and data analysis. The International Conference on the Applications of Magnetic Resonance in Food Science is the principle conference in the field and attracts contributions from internationally acknowledged experts from industry and academia. The 8th conference was opened with a lecture by Sir Peter Mansfield, Medicine Nobel Prize Laureate.

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Über die Autorinnen und Autoren

Imad Farhat is the Global Technology Manager at Firmenich, one of the main Fragrance and Flavor multinationals. Dr Farhat has been involved in the applications of magnetic resonance in food sciences for more than 13 years, in particular during his research career at the Division of Food Sciences of the University of Nottingham where he was a Senior Lecturer in Food Physical Chemistry, and also in his current position. Peter Belton has more than 30 years academic and industrial experiences in magnetic resonance. He is a world authority in food spectroscopy having led the spectroscopy facility at the Institute of Food Research in Norwich where he held several leadership positions before joining the University of East Anglia where he holds a Chair in Chemistry. Professor Belton was President of the Institute of Food Science and Technology (2003-2005). Graham Webb was actively engaged in research in many aspects of NMR for more than 25 years both at University College London and the University of Surrey, where he became a Professor of Physical Chemistry. He is the editor of Annual Reports on NMR (since 1975) and The Royal Society of Chemistry Specialist Periodical Reports on NMR (since 1978).

Imad Farhat is the Global Technology Manager at Firmenich, one of the main Fragrance and Flavor multinationals. Dr Farhat has been involved in the applications of magnetic resonance in food sciences for more than 13 years, in particular during his research career at the Division of Food Sciences of the University of Nottingham where he was a Senior Lecturer in Food Physical Chemistry, and also in his current position. Peter Belton has more than 30 years academic and industrial experiences in magnetic resonance. He is a world authority in food spectroscopy having led the spectroscopy facility at the Institute of Food Research in Norwich where he held several leadership positions before joining the University of East Anglia where he holds a Chair in Chemistry. Professor Belton was President of the Institute of Food Science and Technology (2003-2005). Graham Webb was actively engaged in research in many aspects of NMR for more than 25 years both at University College London and the University of Surrey, where he became a Professor of Physical Chemistry. He is the editor of Annual Reports on NMR (since 1975) and The Royal Society of Chemistry Specialist Periodical Reports on NMR (since 1978).

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Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contributions from the world's leading scientists. Contributions from the 8th International Conference on the Applications of Magnetic Resonance in Food Science, 2006 are presented here with a foreword by the Editors. This important resource provides an overview of: "Food in the human body including MRI and metabonomics studies; "Food quality covering animal metabonomics, structure of food systems, food stability and authentication; "Food processing with emphasis on dynamic processes - including water migration and phase transformations; "New technologies, novel data analysis and exploitation which includes innovations in NMR methodologies, hardware and data analysis. The International Conference on the Applications of Magnetic Resonance in Food Science is the principle conference in the field and attracts contributions from internationally acknowledged experts from industry and academia. The 8th conference was opened with a lecture by Sir Peter Mansfield, Medicine Nobel Prize Laureate.

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Magnetic Resonance in Food Science

From Molecules to Man

By I.A. Farhat, P.S. Belton, G. A. Webb

The Royal Society of Chemistry

Copyright © 2007 The Royal Society of Chemistry
All rights reserved.

ISBN: 978-0-85404-340-8

Contents

NMR in foods: the industrial perspective J.P.M. van Duynhoven, A. Haiduc, F. van Dorsten and E. van Vehen, 1, 
Food in the Human Body, 
Functional MRI of food in the gastrointestinal tract E. Cox, C.L. Hoad, L. Marciani, R.C. Spiller and P. A. Gowland, 15, 
Nutrimetabonomics: metabonomics in food science H. Tang and Y. Wang, 26, 
Metabolomics in food science: evaluating the impact of functional foods on the consumer C.A. Daykin, F. Wülfer and J.P.M. van Duynhoven, 36, 
Food Quality, 
1H NMR-based metabonomics applied in the elucidation of biochemical effects of consumption of whole grain cereals H.C. Bertram, K.E. Bach Knudsen, A. Malmendal, N.C. Nielsen, X. Fretté and H.J. Andersen, 47, 
Low molecular weight metabolites in white muscle from cod (gadus morhua) and haddock (melanogrammus aeglefinus) analyzed by high resolution 1H NMR spectroscopy I.B. Standal, I.S. Gribbestad, T.F. Bathen, M. Aursand and I. Martinez., 
NMR of cell walls: a multi-scale approach C. Rondeau-Mouro, H. Bizot and M. Lahaye, 63, 
MRI of a meat-related food system J.P. Renou, J.M. Bonny, L. Foucat and A. Traoré, 72, 
Use of MRI to probe the water proton mobility in soy and wheat breads A. Lodi and Y. Vodovotz, 83, 
Probing water migration and mobility during the ageing of bread N.M. Sereno, S.E. Hill I, J.R. Mitchell, U. Scharf and LA. Farhat, 89, 
High resolution NMR tools for the analysis of beer and wine A.M. Gil and J. Rodrigues, 96, 
Adulteration study in Brazilian honey by SNIF and 1H NMR E.F. Boffo, LA. Tavares, A.G. Ferreira, M.M.C. Ferreira and A.C.T. Tobias, 105, 
The practical aspects of the quantitative analysis of solid-liquid systems using TD-NMR with low-field instruments L. Andrade, W. MacNaughtan and I.A. Farhat, 114, 
Food Processing, 
Influence of grain structural components on the drying of wheat: a magnetic resonance imaging study P.K. Ghosh, D.S. J ay as, M.L.H. Gruwel and N.D.G. White, 125, 
Dynamic visualisation of structural changes in cereal materials under high-moisture conditions using 3D MRI and XRT W.P. Weglarz, G.J.W. Goudappel, G. van Dalen, H. Blonk and J.P.M. van Duynhoven, 134, 
MRI study of polenta gelatinization during cooking I. Serša, A. Sepe and U. Mikac, 141, 
The melting behaviour of lard in "Danish style" liver pâté as measured by DSC and TD-NMR G. Svenstrup, E. Micklander, J. Risbo and LA. Farhat, 148, 
New Techniques and Novel Data Analysis and Exploitation, 
Motional relativity and novel NMR sensors B. Hills, K. Wright, N. Marigheto and D. Hibberd, 157, 
Molecular dynamics in sugar classes as revealed by recent dynamic solid-state NMR methods D. Reichert, O. Pascui, M. Kovermann, N.E. Hunter and P.S. Belton, 167, 
How much information is there in an NMR measurement? P.S. Belton, 177, 
Advances in the magnetic resonance imaging of extracellular matrix of meat J.M. Bonny, L. Foucat, M. Mouaddab, L. Sifre-Maunier, A. Listrat and J.P. Renou, 184, 
Separation of two dimensional diffusion and relaxation time distributions from oil/fat and moisture in food G.H. Sørland, F. Lundby and Å. Ukkelberg, 189, 
Dairy product authentication by 1H NMR spectroscopy in combination with different chemometric tools M. Cuny, E. Vigneau, M. Lees and D.N. Rutledge, 197, 
A ternary full-rank experimental design as viewed by chemometrics and NMR spectroscopy H. Winning and S.B. Engelsen, 205, 
Phytic acid degradation by phytase as viewed by 31P NMR and multivariate curve resolution M.M. Nielsen, N. Viereck and S.B. Engelsen, 214, 
Subject Index, 223, 

CHAPTER 1

NMR IN FOODS: THE INDUSTRIAL PERSPECTIVE

J.P.M. van Duynhoven, A. Haiduc, F. van Dorsten and E. van Velzen

Unilever Food and Health Research Institute, Olivier van Noortlaan 120, 313OAC, Vlaardingen, The Netherlands. E-mail: john-van. duynhoven@unilever.com

1 INTRODUCTION

1.1 Role of NMR in the Foods Industry

Current State of the Industry

A main challenge for the foods industry for the next decades is to address the growing concerns of society with respect to public health. In the whole western world obesity, cardiovascular disease, arthrosis, and diabetes are on the rise (1,2) and the link with eating patterns is scientifically well established. The industry is now addressing the growing demand of consumers and legislators for products that promote sustainable wellbeing and health. In one route, the industry is responding by reducing high levels of fat, sugar and salt, since these are clearly linked to adverse health effects. Since, these ingredient critically determine taste and texture of the current generation of food products, the industry is now posing the challenge of re-designing their microstructures (3). In a second route, the industry is searching for food ingredients that actively promote health. Both routes require significant scientific and technological investments, in particular since new legislation is requiring that claims should be sustained by sound scientific evidence.

What to Measure

In order to be successful, the industry recognizes the key role of science and technology. Since 'all good science is measurement' (Helmholtz), this offers ample opportunities for NMR. Within the realm of measurement technologies, NMR takes a unique position due to its wide range of application areas. NMR can be deployed in diverse areas as the measurement of product meso- and microstructures, product compositions as well as the physiological and psychological impact of products on consumers.

How to Measure

Within science we are witnessing a shift from hypothesis testing towards hypothesis generation. This is particularly apparent within the emerging 'omics' life sciences (4,5). Such approaches can only be successful when measurement technologies are available that are not particularly biased by prior expectations. NMR has established itself a position in this field to its comprehensiveness and unbiased nature. In this review examples will be presented from the nutritional metabonomics, and we will also demonstrate how NMR can be applied in an analogous manner in the microstructural area.

Although NMR is still considered as a technique that requires expensive instrumentation, trained operators and data interpreters, non-NMR experts can already obtain useful data from benchtop NMR instruments. Developments in this area are speeding up, and we can now even envisage NMR (self)-measurements by consumers.

1.2 Define, Discover, Design, Deploy, Deliver

The competitive position of foods industries strongly relies on the efficiency with which they can bring new and healthy product innovations to the market. Within the innovation process one can roughly discern 5 phases: Define, Discover, Design, Deploy and Deliver (Figure 1A). In the Define phase, understanding of consumer needs is translated into outlines for novel products and services that eventually can be brought to market. In the Discovery phase, the food scientist acquires new insights that allow the design of novel food products. In the Design phase, ideas that were conceived in the Discovery phase are transformed into product prototypes. Subsequently, in the Deployment phase, food engineers scale up...

Details zur Ausgabe

• Verlag: Royal Society of Chemistry
• Erscheinungsdatum: 2007
• Sprache: Englisch
• ISBN 10: 0854043403
• ISBN 13: 9780854043408
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 238
• Herausgeber: Farhat I. A., Belton P. S., Webb G. A.
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: preigu; mail@preigu.de; ; Lengericher Landstr. 19; Osnabrück; 49078; Deutschland