By Atta-ur-Rahman, M. Iqbal Choudhary
Applications of NMR Spectroscopy, quantity 1, originallypublished by means of Bentham and now allotted by means of Elsevier, offers the newest advancements within the box of NMR spectroscopy, together with the research of fit to be eaten oils and lipid content material in meals, the function of NMR spectroscopy within the human metabolomics and the analysis of autism-related issues, protein-protein interactions, and NMR spectroscopy of chiral molecules.
The absolutely illustrated chapters comprise accomplished references to the hot literature. The purposes awarded hide quite a lot of the sphere, resembling drug improvement, scientific imaging and diagnostics, nutrients technology, mining, petrochemical, technique keep watch over, fabrics technology, and chemical engineering, making this source a multi-disciplinary reference with wide applications.
The content material is perfect for readers who're looking experiences and updates, because it consolidates medical articles of a various nature right into a unmarried quantity. Sections are prepared in response to disciplines, comparable to meals technology and scientific diagnostics. every one bankruptcy is written by way of eminent specialists within the box.
- Consolidates the most recent advancements in NMR spectroscopy right into a unmarried volume
- Authored and edited by way of world-leading specialists in spectroscopy
- Features entire references to the newest comparable literature
- More than seventy five illustrations reduction within the retention of key concepts
Read Online or Download Applications of NMR Spectroscopy. Volume 1 PDF
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Extra resources for Applications of NMR Spectroscopy. Volume 1
1. Chocolatte Chocolate C not only has nu utritional vaalue, but alsoo it is an emootional conffection for th hat it can be used to com mfort, apolog gize, celebraate, and apprreciate. As a complex Applications of Low-Field Pulsed NMR Applications of NMR Spectroscopy, Vol. 1 39 emulsion, chocolate is a luxury food that evokes a range of stimuli that activate pleasure centers of the human brain during consumption. It must be pointed out that the appropriate melting behavior plays an important role in chocolate quality because it makes the products solid at ambient temperature but melt on in oral saliva.
De Clercq N, Danthine S, Nguyen MT, Gibon V, Dewettinck K. Enzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods. J Am Oil Chem Soc 2012; 89; 219-29. Geoffrey GR Jerrold WL, Marangoni AG. Fat crystal networks. In; Shahidi F, Eds. Bailye’s industrial oil and fat products. 6th ed. Hoboken, NJ: Wiley-Interscience 2005; Vol 1; pp. 135-6. van Boekel MAJS. Estimation of solid-liquid ratios in bulk fats and emulsions by pulsed nuclear magnetic resonance.
In: Larsson K, Eds. Lipids: Molecular organization, physical functions and technical applications 1994; Glasgow: The Oily Press1994; pp. 9. Ng WL and Oh CH. A kinetic study on isothermal crystallization of palm oil by solid fat content measurements. J Am Oil Chem Soc 1994; 71; 1135-9. Herrera ML, Gatti MDL, Hartel RW. A kinetic analysis of crystallization of a milk fat model system. Food Res. Int 1999; 32; 289-98. Herrera ML, Falabella C, Melgarejo M, et al. Isothermal crystallization of hydrogenated sunflower oil: II.