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Applications in Food Sciences
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Editors: Atta-ur-Rahman, M. Iqbal Choudhary

Series Title: Applications of NMR Spectroscopy

Applications in Food Sciences

Volume 4
eBook: US $119 Special Offer (PDF + Printed Copy): US $202
Printed Copy: US $143
Library License: US $476
ISSN: 2405-4674 (Print)
ISSN: 2405-4682 (Online)
ISBN: 978-1-68108-144-1 (Print)
ISBN: 978-1-68108-143-4 (Online)
Year of Publication: 2016
DOI: 10.2174/97816810814341160401
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Introduction

Applications of NMR Spectroscopy is a book series devoted to publishing the latest advances in the applications of nuclear magnetic resonance (NMR) spectroscopy in various fields of organic chemistry, biochemistry, health and agriculture.

The fourth volume of the series features several reviews focusing on NMR spectroscopic techniques in food sciences. Readers will find references on methods used to test food quality, food color analysis, the role of Tannins in wine taste as well as NMR studies on lipid oxidation and large protein complexes.

Indexed in: Scopus, EBSCO.

eBook: US $119 Special Offer: US $202 Printed Copy: US $143 Library License: US $476

Preface

- Pp. i-ii (2)
Atta-ur-Rahman and M. Iqbal Choudhary
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List of Contributors

- Pp. iii-v (3)
Atta-ur-Rahman and M. Iqbal Choudhary
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Application of NMR to Resolve Food Structure, Composition and Quality

- Pp. 3-61 (59)
Angela Melado-Herreros, María E. Fernández-Valle and Pilar Barreiro

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NMR Spectroscopy for Evaluation of Lipid Oxidation

- Pp. 62-95 (34)
Hong-Sik Hwang and Erica L. Bakota

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The Application of NMR Spectroscopy to the Study of Pyranoanthocyanins: Structural Elucidation, Solution Equilibria and Exhibited Color in Foods and Beverages

- Pp. 96-187 (92)
M. Victoria Gomez, Sergio Gómez-Alonso and Isidro Hermosín-Gutiérrez

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NMR Spectroscopy: A Powerful Tool to Investigate the Role of Tannins in the Taste of Wine and their Health Protective Effect

- Pp. 188-221 (34)
Julie Géan, Aurélien L. Furlan, Olivier Cala, Marie-Lise Jobin, Aurore Castets, Cécile Simon, Isabelle Pianet and Erick J. Dufourc

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Applications of Quantitative 1H NMR in Food- Related Analysis

- Pp. 222-262 (41)
Takashi Ohtsuki, Atsuko Tada, Maiko Tahara, Takako Suematsu and Naoki Sugimoto

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Cell-Free Protein Synthesis for NMR Structural Analysis of Large Proteins and Complexes

- Pp. 263-290 (28)
Andrew V. Kralicek and Kiyoshi Ozawa

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Subject Index

- Pp. 291-292 (2)
Atta-ur-Rahman and M. Iqbal Choudhary
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