The 8th International Conference on:
The Applications of Magnetic Resonance in Food Science
Posters* (Listed in alphabetical order of the presenting author)
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Title |
Authors |
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| Inferring
the physical properties of maltodextrin/water systems in glassy state
from the fitting parameters of the Free Induction Decay |
Aeberhardt K., Normand V., Bui Q.B. | ||
| 1H-NMR
fingerprinting of olive oils for geographical origin characterization
|
Alonso-Salces R. M. , Moreno-Rojas J. M., Trantallidi M., Holland M. V., Reniero F. , Guillou C., Heberger K. | ||
| 1H-NMR
of the unsaponifiable fraction of olive oils for the determination
of geographical origin
|
Alonso-Salces R. M, Moreno-Rojas J. M., Holland M.V., Mariani C., Reniero F., Guillou C., Heberger K. | ||
| An
investigation into the practical aspects of the quantitative analysis
of solid-liquid systems using low-field NMR
|
Andrade L., Farhat I.A. | ||
| Quantitative
control of flavour delivery systems A comparative chemometric and
spectroscopic investigation by NIR and NMR |
Andrade L., Taylor A.J, Normand V., Aerberhardt K, Engelsen S.B | ||
Low
field 1H NMR as a tool to study structural changes in Atlantic salmon
fillets as affected by ante-mortem handling stress and salting method
|
Aursand I.G., Emil Veliyulin E., Erikson U. | ||
| 31P-NMR
of human milk during lactation |
Belloque J., Manso M., López-Fandiño R. | ||
| 23Na
Relaxometry and 23Na Magnetic Resonance Imaging studies on Salt Mobility
and Distribution in Meat |
Bertram H.C., Holdsworth S.J., Whittaker A.K. | ||
| The
modular concept of a State-of-the-Art Instrumentation for Fully automated
measurement of SFC-Content by using NMR-Techniques |
Brandtner S., Hansen M., Cullmann H., Paulsen V. (Exhibitor) | ||
| NMR T2 measurements to characterize PDO* foods: Mozzarella di Bufala Campana cheese (* Protected Designation of Origin trademark) |
Brosio E., Gianferri R. and D’Aiuto V. | ||
| "Carrots
stocks" composition by 1H-NMR analysis |
Cazor A., Deborde C., Moing A., Rolin D., This H. | ||
13C-NMR
studies on the intermediate material (IM) of starch
|
Du X., Jia J. | ||
|
Adulteration study of Brazilian honey by SNIF and 1H NMR |
Tavares L.A., Boffo E.F., Ferreira A.G., Ferreira M.M.C. | ||
|
Determination of the authenticity of commercial coffees by application
of chemometrics to 1H NMR and FT-IR spectra |
Boffo E.F., Tavares L.A., Ferreira A.G., Ferreira M.M.C., Tobias A.C.T | ||
| Aroma
diffusion and salt interactions in food 1H DOSY and 23Na DQF NMR study
on a model system |
Gobet M., Mouaddab M., Guichard E., Le Quéré J.L., Moreau C., Foucat L. | ||
| Low
field NMR research on the state of water at superchilling and freezing
temperatures and the effect of salt on the freezing process of water
in cod mince
|
Guðjónsdóttir M., Gunnlaugsdóttir H., Arason S. | ||
| Low
field NMR study on seven dry salting methods of cod |
Guðjónsdóttir M., Þórarinsdóttir K.A, Arason S. | ||
Visualization
of pork curing using 23Na-Magnetic Resonance Imaging - the role of
connective tissue
|
Hansen C.L., van den Berg F., Ringgaard S., Karlsson A.H., Stødkilde-Jørgensen H. | ||
A
study of post mortem conversion of turkey muscle to meat by MR quantitative
microscopy
|
Hansen C.L., Santé V., Karlsson A.H.,Renou J.P., Bonny J.M. | ||
| Initial
stages of the Scottish Oat Cakes and Suedtiroler Schuettelbrot hydration
from gaseous phase as observed by hydration kinetics, sorption isotherm
and proton NMR |
Witek M., Nestle N., Haranczyk H. | ||
| Dynamic
13C-Solid-State NMR Techniques for the Investigation of Organic Solids
in Natural Isotopic Abundance |
Kovermann M., Pascui O., Reichert D. | ||
| The
fitting of NMR relaxation decays of sugar/water mixtures |
van den Bosch M., Derbyshire W., van Dusschoten D. , Farhat I.A., MacNaughtan W., Hemminga M., Mitchell J.R. | ||
| Pulsed
Field Gradient Spin Echo Methods for On-line Determination of Fruit
Quality |
Marigheto N., Hills B. | ||
| Magnetic
resonance imaging of soaking and cooking of bean |
Mikac U., Sepe A., Serša I. | ||
Characterisation
of salt interactions in salting products by 23Na DQF NMR spectroscopy
|
Mouaddab M., Foucat L., Bonny J.M., Renou J.P. | ||
| Kinetics
and phase composition of phase-separating carrageenan-milk protein
mixtures from T2-measurements |
Robijn G., Sessink A., Toebes A. | ||
| High
Resolution Solid state NMR of B-type amylase |
Rondeau-Mouro C., Veronese G., Buleon A. | ||
| Probing water migration and molecular mobility during the ageing of bread |
Sereno N.M. I.A. Farhat, S. E. Hill, J. R. Mitchell | ||
Determination
of fat, moisture and protein in fish powder within 30 minutes, by
combining low resolution NMR techniques and microwave technology
|
Lundby F., Sørland G.H., Eilertsen S. | ||
| Intermolecular
interactions in phytochemical model systems studied by NMR diffusion
measurements |
Tiziania S., Schwartzb S.J., Vodovotzb Y. | ||
| 1H-NMR
quantitative determination of photosynthetic pigments in crude extracts
of raw green beans (Phaseolus vulgaris, L.) |
Valverde J., This H. | ||
| Correlated
T1-T2 MRI for multi-component analysis in single voxels: water and
fat gradients in cheese |
Venne B.B. ,Vergeldt F.J. , Van As H. | ||
| Effects
of Freezing on Water Diffusion Properties in Poultry Meat: a µDTI
Preliminary Study |
Venturi L., Gussoni M., Greco F., Cavani C., Placucci G., Cremonini M.A. | ||
| Effect
of High Pressure Processing on 1H mobility in tapioca starch gels |
Vittadini E., Carini E., Curti E., Pierpaolo R. | ||
| 3D
Single Point Imaging of Multicomponent Food with Texture Contrast
- Optimalisation of the method sensitivity |
Weglarz W. P., Windt C., van Duynhoven J., Van As H. | ||
| Assessment
of amount and state of water in food materials using NMR transverse
relaxation decay deconvolution |
Weglarz W.P., Witek M., de Jong L., van Duynhoven J., Van As H. | ||
| Imaging
moisture ingress in cereal crackers: an SPI study |
Windt C., Vergeldt F., Weglarz W., van Duynhoven J., Van As H. | ||
Solid
state high resolution NMR study of native and heat treated white rice
samples
|
Witek M., Van As H., Weglarz W.P.,de Jong L., van Duynhoven J. | ||
| Changes
in water distribution and protein secondary structure in pork induced
by heating, salting and aging - A combined low-field NMR and FT-IR
study |
Wu Z., Kohler A., Böcker U., Ofstad R., Andersen H.J., Bertram H.C. |
* Preliminary programme subject to modifications.