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By P. BELTON, B. HILLS, G. WEBB

The hugely flexible nature of magnetic resonance thoughts in facing difficulties coming up in lots of components in foodstuff technology is ably validated in Advances in Magnetic Resonance in nutrients technology. themes coated contain improvement of the strategy, sensible elements of foodstuff, sign therapy and research, besides purposes of magnetic resonance to nutrients processing and engineering. providing the state of the art within the topic, the overseas flavour of the contributions will make this crucial studying for either teachers and industrialists in nutrients technological know-how.

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Sutcliffe, C. Redfield and C. M. Dobson, J. Mol. , 1993, 229, 930. 12 V. Yu. Orekhov, D. E. Nolde, A. P. Golovanov, D. M. Korzhnev and A. S. Arseniev, Appl. Magn. , 1995,9,581. 1 2 Water, Ions and Small Molecules in Food A Multistate Theory of Water Relations in Biopolymer Systems B. P. Hills, C. E. Manning and J. Godward INSTITUTE OF FOOD RESEARCH, NORWICH RESEARCH PARK, COLNEY, NORWICH NR4 7UA, UK 1. INTRODUCTION N M R and MRI techniques now exist for monitoring water mobility over distance scales ranging fiom the molecular to the macroscopic.

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5 , ACKNOWLEDGEMENTS The authors wish to thank Mr C. Marriott of the Engineering Support Group (Unilever Research Colworth) for the design and construction of the shear device. Magnetic Resonance in Food: The Developing Scene 23 References K. Van Putte and J. Van den Enden, J. Amer. Oil Chem. , 1974,51,316. P. J. Lillford, A. H. Clark and D. V. Jones, ‘Water in Polymers’, Washington DC, 1980, ACS Symp. Series No. 127, p177. 3. P. S. Belton and R. G. Ratcliffe, Prog. , 1985, 17,24. 4. T. Callaghan and Y.

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