Boffo E. F., Ferreira M. M. C., Ferreira A. G., "SNIF-NMR and Chemometric Methods Applied to 1H NMR in the Study of Brazilian Brandy Authenticity". Reykjavik, Iceland, 15-17/09/2008: The 9th International Conference on the Applications of Magnetic Resonance in Food Science: Challenges in a Changing World. Oral. Proceedings in book: M. Gudjónsdóttir, P.S. Belton, G. A. Webb (Eds.): Magnetic Resonance in Food Science: Challenges in a Changing World, Special Publication No. 319, The Royal Society of Chemistry, London, pp. 143-150 (2009).
The 9th International Conference on the Applications of Magnetic Resonance in Food Science – Challenges in a changing world and will be held in Reykjavík, Iceland September 15th -17th 2008.
Organising committee
Prof. Peter Belton, University
of East Anglia, UK
Prof. Graham Webb, Royal Society
of Chemistry, UK
M.Sc. María Guðjónsdóttir,
Matís, Food Research, innovation and safety, Iceland.
Jón Agnar Ólason,
Matís, Food Research, innovation and safety, Iceland.
M.Sc. Sigurjón Arason, Matís,
Food Research, innovation and safety, Iceland.
Scientific committee
Dr. Jean-Pierre Renou, Institut
National de la Recherche Agronomique, France
Dr. Yael Vodovotz, Ohio State University,
USA
Dr. Søren Balling Engelsen,
The Royal Veterinary and Agricultural University, Denmark
Dr. Marit Aursand, SINTEF, Fisheries
and Aquaculture Ltd, Norway
Secretary
The conference secretary is a staff
member from Matís, Food Research, innovation and safety in Iceland.
Conference Program
The conference will be held at the Nordic house , Sturlugata 5 101 Reykjavik.
Day 0: Sunday, September 14th 2008
12.00-17.00 Registration and poster/exhibition setup in Nordic house.
Day 1: Monday, September 15th 2008
8.00 Registration and poster/exhibition setup
9.00 Welcome
Session 1: New Techniques
9.15 Adrian Charlton (UK) High Resolution NMR Analysis of Complex Mixtures
10.35 Coffee
10.35 Tina Salomonsen (DK): Seaweed Polysaccharides Studied by Solution- and Solid-State NMR and Chemometrics
10.55 John van Duynhoven (NL): NMR-based metabonomics approaches for the assessment of the metabolic impact of dietary polyphenols on humans
11.15 Nanna Viereck (DK): HR MAS NMR: Profiling Metabolites in Single-Kernels
11:35 Francois Mariette (FR): Microstructure Investigations of Concentrated Dairy Gels by Real-Time NMR Diffusion Experiments
11.55 Lunch
12:55 Gisela Guthausen (D): Developments in Time Domain and Single Sided NMR
13.45 Mohamed Mouaddab (FR): Absolute Quantification and Localization of 23Na Bound Fraction by Double-Quantum Filtered NMR Spectroscopy and Imaging
14.05 Mallory Gobet (FR): Investigation of Sodium Ions in Food Models by 23Na NMR Spectroscopy
14.25 Simona Baroni (IT): Applications of Field Cycling Relaxometry to Food Characterization
14.45 Tea
15.15 Petra Först (D): A Low Resolution 1H NMR Study to Investigate the Protective Mechanism of Sorbitol during Vacuum Drying of a Probiotic Micro-organism
15.35 Dirk Mertens (D): A Low-Field-NMR Capillary Rheometer
15.55 Gianfranco Mazzanti (CA): Development of a Rheo-NMR System to Study the Crystallisation of Bulk Lipids under Shear Flow
16.15 Eberhard Humpfer (D): NMR-based Multi Parametric Quality Control of Fruit Juices
16.35 Bruce J. Balcom (Can): SPRITE MRI of Food Materials - Oil Migration Chocolate Confections
17.05 Close and posters
18:00 Dinner at Thorvaldssen bar, downtown Reykjavík
Day 2: Tuesday, September 16th 2008
Session 2: Food systems and processing
9.00 Yael Vodovotz (US) Effect of Soy on Water Mobility of Microwavable Frozen Doughs
9.50 Corinne Rondeau-Mouro (FR) 31P Solid-State NMR of Cheese
10.10 Maja Musse (FR) MRI for Studying of Tomato Fruit
10.30 Coffee
11:00 Marit Aursand (N), NMR Studies of Fish and Fish Products with Emphasis on Industrial Challanges
11.50 Antonio G. Ferreira (BR): SNIF-NMR and Chemometrics Methods Applied to 1H NMR in the Study of Brazilian Brandy Authenticity
12.20 Liezel Retief (SA): Identification and Quantification of Major Components in Selected South African produced Vegetable Oils by 13C NMR Spectroscopy
12.40 Francesco Savorani (DK) Pomodoro di Pachino: An Authenticity Study Using 1H-NMR and Chemometrics Protecting its P.G.I. European Certification
13.10 Lunch
14.10 Audrey Tardieu (FR): Quantitative 1D and 2D 1H-NMR Analysis of Taste Compounds from Raw and Fried Tissues of Allium cepa L. Investigation of Aqueous Solutions Made from these Tissues
14.30 Jan Schripsema (BR): Analysis of Butter and Margarine by High-Resolution 1H NMR
14.40 Matthieu Adam Berret (FR): Effect of Fat Chrystal Network Organization on Time Domain NMR Parameters
15.10 Tea
Session 3 ESR and other techniques
15.40 Eric Marchioni (FR) ESR for Food Irradiation Detection
16.25 Andreas Kamlowski (D): Applications of CW-EPR for in Food Irradiation Control and R&D
16.45 Posters
18.00 Conference dinner at Blue
Lagoon - Departure from Fosshotel Baron at 18:00
Day 3: Wednesday, September 17th 2008
Session 3 ESR and other techniques (cont)
9.00 Jun Jie Yin (US): ESR Studies on Anti- or Pro-Oxidant Activities of Dietary Supplements
9.50 Peter Belton (UK): Water/Biopolymer
Interactions: Comparison of NMR with Other Techniques
Session 4: Fish and meat
10.10 Maria Gudjonsdottir (IS), Low Field NMR study on Wild and Farmed Atlantic Cod (Gadus morhua)
11.00 Inger B. Standal (N) : Positional Distribution of Fatty Acids in Triacylglycerols and Phospholipids of Different Fish Species Obtained by HR 13C NMR
11.20 Coffee
11.50 Hanne Bertram (DK) NMR Studies of Meat and Meat Products
12.40 Ida G. Aursand (N): Water Dynamics in Cod and Salmon Studied by Low-Field 1H NMR T2 relaxation
13.00 Emil Veliyulin (N): Use of SPRITE MRI for Quantitative Sodium Imaging of Model Food Samples
13.20 Conference close and summing up
13.30 Lunch
14.00 Golden Circle Excursion - Departure from the Nordic House
This conference series is recognised as the principal forum dedicated to the Applications of Magnetic Resonance in Food Science.It is also seen as a great environment for networking and sharing views and experiences with Magnetic Resonance experts from academia and industry who are committed to the utilisation of MR tools to improve our understanding of food systems. It has a long tradition in presenting the latest technical innovations and their current and potential applications to the understanding of food materials, their processing and stability.
The many facets of NMR and ESR techniques are covered in a series of oral and poster presentations. The papers are selected through a peer-reviewing process of the submitted abstracts. These papers are published in a Proceedings book published by the Royal Society of Chemistry.
This is the 9th edition of the series:
* 1992 Surrey,
UK
1994 Aveiro, Portugal
1996 Nantes, France
1998 Norwich, UK
2000 Aveiro, Portugal
2002 Paris, France
2004 Copenhagen, Denmark
2006 Nottingham, UK
2008 Reykjavik, Iceland
More information about previous editions of the conference in the series can be found on www.magres.foodsciences.org