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 applications of magnetic resonance to food science. As always, the aim of the book is to bring the reader up-to-date with the state-of-the-art of the subject. The speakers came from Europe, North and South America, Asia and Australasia giving a global perspective to the event. The range of the conference was broad covering sensory science, authenticity, functionality, solid state methods and new methods. Magnetic Resonance in Food Science is a global survey written by leading authorities. It provides readers with an awareness of current activity in the field and potential applications.

PS Belton is Professor of Chemistry at the University of East Anglia and is a former Deputy Director of the Institute of Food Research, UK. M Gudjonsdottir is a Chemical Engineer and Project Manager at Matis' Process Development Department. GA Webb is based at the Royal Society of Chemistry in London. He has edited about 130 volumes, mostly concerned with magnetic resonance studies.

New Techniques; Chapter 1: High resolution NMR analysis of complex mixtures; Chapter 2: The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates; Chapter 3: NMR-based metabonomics approaches for the assessment of the metabolic impact of dietary polyphenols on humans; Chapter 4: 1H HR MAS NMR: profiling metabolites in single cereal kernels (of wheat and barley); Chapter 5; Microstructure investigation of concentrated dairy gels by real-time NMR diffusion experiments; Chapter 6: Developments in time domain and single sided NMR; Chapter 7: Investigation of sodium ions in cheeses by Na NMR spectroscopy; Chapter 8 Applications of field cycling relaxometry to food characterization; Chapter 9; A low resolution 1H NMR study to investigate the protective mechanism of sorbitol during vacuum drying of a probiotic micro-organism; Chapter 10: A low-field-NMR capillary rheometer; Chapter 11: Development of a rheo-NMR system to study the crystallisation of bulk lipids under shear flow; Chapter 12: NMR-based Multi Parametric Quality Control of Fruit Juices; Food Systems and Processing; Chapter 13: Effect of soy addition on microwavable parbaked frozen doughs; Chapter 14: Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy; Chapter 15: Using MRI to study tomato fruit; Chapter 16: SNIF-NMR and chemometric methods applied to 1H NMR in the study of brazilian brandy authenticity; Chapter 17: Identification and quantification of major triacylglycerols in selected South African vegetable oils by 13C NMR spectroscopy; Chapter 18: Pomodoro di pachino: an authentication study using 1H-NMR and chemometrics - protecting its P.G.I. European certification; Chapter 19: 1D and 2D 1H-NMR analysis of taste compounds extracted from raw or fried Allium Cepa l. Tissues. Methodological questions; Chapter 20: Analysis of butter and margarine by high-resolution 1H NMR; Chapter 21: Spin-lattice relaxation time measurements as a probe for triacylglycerol polymorphism and crystal size; ESR and Other Techniques; Chapter 22: ESR for food irradiation detection; Chapter 23: Applications of CW-EPR in food quality control and R&D; Chapter 24: Application of electron spin resonance to study food anitoxidative and prooxidative activities; Chapter 25: Water/biopolymer interactions: comparison of NMR with other techniques; Fish and Meat; Chapter 26: Low field NMR study on wild and farmed atlantic cod (Gadus Morhua); Chapter 27: A look at NMR relaxometry applications in meat science - recent advances in coupling NMR relaxometry with spectroscopic, thermodynamic, microscopic and sensory measurements; Chapter 28: Sodium MRI as a tool for optimization of salting processes