Magnetic resonance in food science : defining food by magnetic resonance PDF
Preview Magnetic resonance in food science : defining food by magnetic resonance
Magnetic Resonance in Food Science Defining Food by Magnetic Resonance Magnetic Resonance in Food Science Defining Food by Magnetic Resonance Edited by Francesco Capozzi Department of Food Science, University of Bologna, Cesena, Italy Email: Proceedings of the meeting XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance held in Cesena, Italy 20–23 May, 2014. Special Publication No. 349 Print ISBN: 978-1-78262-031-0 PDF eISBN: 978-1-78262-274-1 A catalogue record for this book is available from the British Library © The Royal Society of Chemistry 2015 All rights reserved Apart from any fair dealing for the purpose of research or private study for non-commercial purposes, or criticism or review as permitted under the terms of the UK Copyright, Designs and Patents Act, 1988 and the Copyright and Related Rights Regulations 2003, this publication may not be reproduced, stored or transmitted, in any form or by any means, without the prior permission in writing of The Royal Society of Chemistry or the copyright owner, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of the licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries concerning reproduction outside the terms stated here should be sent to The Royal Society of Chemistry at the address printed on this page. The RSC is not responsible for individual opinions expressed in this work. Published by The Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge CB4 0WF, UK Registered Charity Number 207890 Visit our website at www.rsc.org/books Printed in the United Kingdom by CPI Group (UK) Ltd, Croydon, CR0 4YY, UK PREFACE The 2014 edition of the International Conference on Magnetic Resonance in Food was held in th rd Cesena, Italy, between the 20 and the 23 of May. This edition of the conference included six dedicated sessions on: multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P. Hills), quality and safety, and new developments. The first international conference was held in 1992 at the University of Surrey in Guilford. Maintaining the long tradition of the Food MR Conference, the 2014 edition presented the latest technical innovations and their current and potential applications to the understanding of food, their processing and stability, and their nutritional value. Deployment of MR relaxometry, diffusometry and imaging, in both time-and frequency domain were the focus of the session dedicated to the definition of food matter at the different scales, from the nanoscopic molecular level to the microscopic compartmental scale. New methods for decoupling and hyphenation, providing "quantitative experimental conditions", were presented during the qNMR session. After the considerable interest shown during the last conference, Foodomics was an important theme in the conference. On-line and non- invasive MR makes this spectroscopic technique unique as investigation tool when working on living systems or manufacturing processes, and the dedicated session provided an overview on the state-of-art of this field of application. Finally new or unusual applications found room in the section dedicated to the new developments. We are proud to have offered a great environment for networking and sharing views and experiences with Magnetic Resonance experts from academia and industry who are committed to the utilisation of MR tools to improve our understanding of food systems. P.Belton F. Capozzi L.Laghi Contents Rapid determination of food quality using steady state free precession sequences 1 in TD-MNR spectroscopy L.A. Colnago, T.B. Moraes, T. Monaretto, F.D. Andrade Quantitative NMR 60 MHz 1H NMR spectroscopy of triglyceride mixtures 19 A. Gerdova, M. Defernez, W. Jakes, E. Limer, C. McCallum, K. Nott, T. Parker, N. Rigby, A. Sagidullin, A. D. Watson, D. Williamson, and E. K. Kemsley Usefulness of 1H NMR to study the food lipolysis during in vitro digestion 31 B. Nieva-Echevarría, E. Goicoechea, M.J. Manzanos and M.D. Guillén Quantitative NMR assessment of polysaccharides in complex food matrices 40 E.J.J. van Velzen, S. Dauwan, N. de Roo1, C.H. Grün, Y. Westphal, and J.P.M. van Duynhoven Quality and Safety Magnetic Resonance analysis of dairy processing suitable tools for the dairy 51 industry R. Anedda NMR spectroscopic studies in saffron authenticity and quality (within the frame 65 saffronomics cost action FA1101) R. Consonni, L. R. Cagliani, M. G. Polissiou, E. A. Petrakis, M. Z. Tsimidou, S. Ordoudi Food NMR optimized for industrial use-an NMR platform concept 77 E. Humpfer, B. Schütz, F. Fang, C. Cannet, M. Mörtter, H. Schäfer, and M. Spraul A new ultra rapid screening method for olive oil health claim evaluation using 84 selective pulse NMR spectroscopy E. Mellioul, P. Magiatis and K.B. Killday Profile of the positional distribution of fatty acids in the triacylglycerols as an 93 index of quality for palm oil (or any oil or fat) S. Ng viii Contents On-line Non-invasive NMR 1H-NMR relaxometry and imaging to assess fat content on intact pork loins 101 V. Bortolotti, P. Fantazzini, C. Schivazappa, M. Vannini, E. M. Vasini, R. Virgili Multiscale Definition of Food 19 F labelled polyion micelles as diffusional nanoprobes 111 D.W. de Kort, F.J.M. Hoeben, H.M. Janssen, N. Bourouina, J. Mieke Kleijn, J.P.M. van Duynhoven and H.V. As Double emulsion character with PFG-NMR- methods: WOW and OWO 120 R. Bernewitz, E. Caro, D. Topgaard, H.P. Schuchmann, G. Guthausen Assessment of TD-NMR and quantitative MRI methods to investigate the apple 127 transformation processes used in the cider-making technology C. Rondeau-Mouro, S. Deslis, S. Quellec, R. Bauduin Foodomics A 1H NMR-based metabolomics approach on dietary biomarker research in 143 human urine A. Trimigno, G. Picone, F. Capozzi 1H NMR metabolic profiling of apulian EVOOs: fine pedoclimatic influences in 154 Salento cultivars L. Del Coco, S.A. De Pascali, F.P. Fanizzi Addition of essential oils to cows’ feed alters the milk metabolome-NMR 161 spectroscopic studies of “nature’s perfect food” U.K. Sundekilde, M.R. Clausen, J. Lejonklev, M.R. Weisbjerg, M.K. Larsen, and H.C. Bertram High-resolution magic angle spinning studies of semi-hard Danbo (30+) cheese- 171 impact of processing condition and relation to sensory perception S. Lamichhane, C.C. Yde, L.H. Mielby, U. Kidmose, J.R. Møller, M. Hammershøj and H.C. Bertram Changes in the 1H NMR metabolic profiling of mussels (Mytilus 181 galloprovincialis) with storage at 0°C V. Aru, M.B. Pisano, P. Scano, S. Cosentino and F.C. Marincola 1 Applications of H-NMR metabolomics: from individual fingerprints to food 190 analysis A. Luchinat and L. Tenori Contents ix New Developments Compost biodegradation by 1H magnetic resonance and quantitative relaxation 203 tomography V. Bortolotti, P. Fantazzini, M. Vannini and E.M. Vasini 1 H NMR spectroscopy of lipoproteins-when size matters 211 F. Savorani and S.B. Engelsen Subject Index 224
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