Electron Spin Resonance in Food Science

This book PDF is perfect for those who love Technology & Engineering genre, written by Ashutosh Kumar Shukla and published by Academic Press which was released on 23 December 2016 with total hardcover pages 156. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Electron Spin Resonance in Food Science books below.

Electron Spin Resonance in Food Science
Electron Spin Resonance in Food Science
Author : Ashutosh Kumar Shukla
File Size : 44,8 Mb
Publisher : Academic Press
Language : English
Release Date : 23 December 2016
ISBN : 9780128133644
Pages : 156 pages
Get Book

Electron Spin Resonance in Food Science by Ashutosh Kumar Shukla Book PDF Summary

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

Electron Spin Resonance in Food Science

Electron Spin Resonance in Food Science by Ashutosh Kumar Shukla

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

Get Book
Magnetic Resonance in Food Science

Magnetic Resonance in Food Science by María Guðjónsdóttir,Peter S Belton,G A Webb

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

Get Book
Electron Spin Resonance

Electron Spin Resonance by Bruce C Gilbert,N M Atherton,M J Davies

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

Get Book
IFIS Dictionary of Food Science and Technology

IFIS Dictionary of Food Science and Technology by International Food Information Service

“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

Get Book
Modern Magnetic Resonance

Modern Magnetic Resonance by Graham A. Webb

A comprehensive collection of the applications of Nuclear Magnetic Resonance (NMR), Magnetic Resonance Imaging (MRI) and Electron-Spin Resonance (ESR). Covers the wide ranging disciplines in which these techniques are used: * Chemistry; * Biological Sciences; * Pharmaceutical Sciences; * Medical uses; * Marine Science; * Materials Science; * Food Science. Illustrates many techniques through the applications described,

Get Book
Magnetic Resonance in Food Science

Magnetic Resonance in Food Science by J-P Renou,G A Webb,Peter S Belton

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.

Get Book
Food Irradiation

Food Irradiation by V.M Wilkinson

This reference is an ABC on food irradiation on the one hand and an encyclopedia of food irradiation on the other. The authors have painstakingly compiled all terminologies related to this technology and have listed items ranging from Aeromanos to Yersinia for microbiological aspects; from Apple to Poultry to Wheat

Get Book
Spectral Methods in Food Analysis

Spectral Methods in Food Analysis by Mossoba

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.

Get Book