58.
Daolio C., Ferreira A. G., Ferreira M. M. C., "1H HR-MAS NMR and Chemometric Analysis to Study Commercial Phytoterapic Plants". Copenhagen, Denmark, 13-15/09/2004: 7th International Conference on Applications of Magnetic Resonance in Food Science: The multivariate challenge. Book of Abstracts, (2004). Poster 10.

59.
Barison A., Alcantara G. B., Ferreira A. G., de Toledo J. F. F., Ferreira M. M. C., "GM Soybean Crops Recognized by 1H HR-MAS NMR and Chemometric Analysis". Copenhagen, Denmark, 13-15/09/2004: 7th International Conference on Applications of Magnetic Resonance in Food Science: The multivariate challenge. Book of Abstracts, (2004). Poster 13.

60.
Tavares L. A., Ferreira A. G., Ferreira M. M. C., Correa A, Mattoso L. H., "Analysis of blends of raw coffees of Arabica and Robusta varieties through 1H NMR and chemometric methods". Copenhagen, Denmark, 13-15/09/2004: 7th International Conference on Applications of Magnetic Resonance in Food Science: The multivariate challenge. Book of Abstracts, (2004). Poster 24.

Here below ais a simplified version of the conference home page which can be found at:  http://www.models.kvl.dk/NMRinFood/


  • Information

    • (Organizing Committee)
  • Venue
  • Program

    • (Scientific and Social)
  • Registration

    • (Accommodations)
  • Submission

    • (Deadlines)
  • Sponsors
 		  
7th International Conference on
Applications of

Magnetic Resonance in Food Science
The multivariate challenge
 
 
 
 

 Copenhagen - Denmark

 13-15 September 2004


 
 
    [Program / Abstracts]     [Posters / Abstracts] [Conference photos]

 
The 7th International Conference on Application of Magnetic Resonance in Food Science is over. We would like to thank all speakers, presenters, sponsors and participants for their contribution in making this meeting a success.
 
 

Conference photos (except for the Galla dinner) are now on-line!
 

We are looking forward to seeing you in Nottingham - 2006 - for the 8th edition!

The Organizing Committee 
  • Organization

    • (password required)

The conference series "Applications of Magnetic Resonance in Food Science" has been running as a biennial event for the last 12 years. It is based in Europe and attracts an international audience of 120-150 attendees. The aim of the conference is to provide a stimulating forum for NMR users and scientists, taking the pulse of current trends of applications of magnetic resonance in academia and industry. This year's conference will highlight multivariate use and multivariate challenges of magnetic resonance data. The conference proceedings will be published in the form of a hardcover book by the Royal Society of Chemistry (UK) and distributed to all participants. Keynote speakers and selected oral presentations will be invited and encouraged to contribute to the proceedings book.


 




 
  • Department of Anatomy and Physiology
  • Department of Pharmacology and Pathobiology
  • Department of Animal Science and Animal Health
  • Department of Clinical Studies
  • Department of Veterinary Microbiology
  • Department of Ecology
  • Department of Plant Biology
  • Department of Economics and Natural Resources
  • Department of Agricultural Sciences
  • Chemistry Department
  • Department of Mathematics and Physics
  • Department of Dairy and Food Science (organizers)
  • Department of Human Nutrition
 

The Royal Veterinary and Agricultural University

Department of Dairy and Food Science

 Rolighedsvej 30

1958 Frederiksberg C

Denmark
 

The Royal Veterinary and Agricultural University (KVL; Founded in 1773, 3000 students and 1300 staff) is located in Frederiksberg, a small municipality within the city of Copenhagen. The campus is easily accessible by public transportation, just 9 km from Copenhagen Airport and 1.5 km from Copenhagen's vibrant city center.


Please note that the program and titles below are preliminary.

The scientific program will consist of a mix of invited keynote speakers, short contributed lectures and two poster sessions with focus on the following themes:
 
Sensory science, aroma and flavor
 
 
 

Authenticity and quantification of food
 
 
 

Functionality, structure and ingredients
 
 
 

Applications of solid state NMR methods
 
 
 

New NMR methods and instrumentation

 
 
Sunday 12th 12:00-15:30 Conference registration desk open (map; PDF)
  16:00-18:00 Welcome reception at Carlsberg A/S
     
Monday 13th 08:00 Registration (map; PDF)
  09:00 Opening ceremony
  09:15

 

 Sensory Science, Aroma and Flavor - Chairman: Peter Belton

Keynote: fMRI and sensory perception of food - Edmund Rolls
  10:00

 

 HR-MAS NMR to study quality changes in fish by-products

 Eva Falch
  10:25-10:50 Coffee
  10:50

 

 The ILT/MAXENT DOSY application to study gel structures and aroma self-diffusions, correlations

Thierry Gostan
  11:15

 

 On the use of low field NMR methods for the determination of total lipid content in marine products

Geir Humborstad Sørland
  11:40

 

 Molecular mobility in the glassy and rubbery states as studied by time domain 1H NMR

Imad A. Farhat
  12:05-13:15 Lunch (map; KVL)

 
  13:15

 

 Authenticity and quantification of food - Chairman: Søren B. Engelsen

Keynote: Authenticity of food and SNIF-NMR - Gérard J. Martin
  14:00

 

 HPLC-SPE-NMR: a productivity tool in natural products research

Jerzy W. Jaroszewski
  14:25
 
 

 

 Non-destructive compositional analyses of  Atlantic Salmon (Salmo Salar) by 1H MR spectroscopy: a tool to authenticate seafood and product claims

I. S. Gribbestad
  14:50-16:00 Posters + Exhibitions + Coffee

 
  16:00

 

 Authenticity and quantification of food - Chairman: Søren B. Engelsen

Keynote: Applications of hyphenated NMR to the study of food - Manfred Spraul
  16:45
 
 

 

 Off- and On-line measurement of moisture and structural changes upon heating chicken meat by hot air using magnetic resonance techniques

Sharifudin Md. Shaarani
  17:10

 

 MRI and NMR spectroscopy study of post-harvest maturing coconut

Nikolaus Nestle
  17:35

 

 Blends analysis of Arabica and Robusta raw coffees species through 1H NMR and chemometric methods

Antonio Gilberto Ferreira
     
Tuesday 14th 08:30

 

 Functionality, Structure and Ingredients - Chairman: Ulf Andersen

Keynote: Use of state-of-the-art NMR for detailed analysis of beverages - Jens Ø. Duus
  09:15

 

 Quantitation of Mixing Index in a Single-Screw Extruder using MRI

M. H. Gao Amin
  09:40

 

 ESR and NMR spectroscopy studies on emulsions containing ?-lactoglubulin and oxidised methyl linoleate

Nazlin Howell
  10:05-11:05 Posters + Exhibitions + Coffee

 
  11:05

 

 Functionality, Structure and Ingredients - Chairman: Ulf Andersen

Keynote: Paramagnetic challenges in NMR measurements of foods - Francesco Capozzi
  11:50

 

 Direct flow injection NMR as a tool for the high throughput screening of oils from various botanical origins

S. Rezzi
  12:15

 

 Warping: Investigation of NMR-signal Pre-processing and Correction

Frans van den Berg
  12:40-13:45  Lunch (map; PDF)

 
  13:45

 

 Applications of Solid State Methods - Chairman: Hans J. Jakobsen

Keynote: HR-MAS NMR on food/microorganisms - Lennart Kenne
  14:30

 

 Multiexponential modeling of diffusion in meat at large B-values by MRI

J. M. Bonny
  14:55

 

 Study of Fat and Water in Atlantic Salmon (Salmo Salar) Muscle by Low Field NMR and MRI

Emil Veliyulin
  15:20-15:45 Coffee
  15:45

 

 Applications of Solid State Methods - Chairman: Hans J. Jakobsen

Keynote: Slow-MAS NMR methods to study metabolic processes in-vivo and in-vitro
 - Robert A. Wind
  16:30

 

 Relaxation in crystalline and glassy sugars

Peter S. Belton
     
  18:00 Departure for conference dinner
     
Wednesday 15th 09:00

 

 New NMR methods and Instrumentation - Chairman: Jens Ø. Duus

Keynote: Towards on-line NMR - Brain Hills
  09:45
 
 

 

 Determination of the apparent diffusion coefficient of water in red blood cell by high field pulsed field gradient (PFG) NMR using various pulse sequences

Cherl-Ho Lee
  10:10

 

 A new principle derived from psychology for unique spectral decomposition of 2D NMR data

Rasmus Bro
  10:35

 

 The effect of porous structure of rice on the hydration rate investigated by MRI

Aleš Mohori?
  11:00-11:25 Coffee
  11:25

 

 Orientation dependent NMR signal in sunflower seeds

D. J. Pusiol
  11:50

 

 Comprehensive phase compositional analysis of lipids in foods by means of time domain NMR

Elena Trezza
  12:15-12:40
 
 

 

 Two-dimension Laplace inversion NMR technique applied to the molecular properties of water in a dry-salted mozzarella-type cheese with varying salt concentration

Penny L. Hubbard
  13:00 Farewell lunch (map; PDF)

 


 


  On Sunday (September 12) a welcome reception with snacks and drinks will be sponsored by Carlsberg A/S at the former Niels Bohr residence at Carlsberg. The reception is free for registered participants, please use entrance Gamle Carlsberg Vej 15 (see venue map, PDF).  Internet
  The conference dinner on Tuesday, September 14 will be served during a boat trip on Roskilde Fjord. This social event will allow the participants to get outside Copenhagen and see the beautiful fjord where the Vikings lived and fought. The dinner is included for all registered participants.




 
 
01 - ASSESSMENT OF WATER MIGRATION IN MULTI-COMPONENT SNACKS BY MAGNETIC RESONANCE IMAGING
02 - STRUCTURAL CHARACTERIZATION OF THE POLYSACCHARIDE PRODUCED BY LACTOBACILLUS HELVETICUS CNRZ32 BY HIGH-RESOLUTION NMR SPECTROSCOPY: EVIDENCE OF A PHOSPHOETHANOLAMINE SUBSTITUENT
  
03 - NMR INVESTIGATIONS OF INDUSTRIAL DOUGH PROCESSING AND STORAGE BY NMR
  
04 - LOW-FIELD NMR T2 RELAXOMETRY APPLIED TO MONITOR PHASE TRANSITIONS DURING COOLING OF CREAM
  
05 - CHANGES IN CHEMICAL-PHYSICAL PROPERTIES OF MYOFIBRILLAR PROTEINS AND MYOWATER DURING COOKING OF MEAT- COMBINED LOW-FIELD NMR RELAXAOMETRY AND FT-IR SPECTROSCOPY
  
06 - IMPROVEMENT OF SPECTRAL RESOLUTION BY CO-ADDITION OF ALIGNED SPECTRA FROM SELECTED VOXELS OF THE SAMPLE
07 - T1-T2 CORRELATION SPECTROSCOPY OF COMPLEX FOOD
  
08 - SEPARATION AND IDENTIFICATION OF EXTRACTS OF TOMATO JUICE PULP BY 1H NMR
  
09 - USING LOW RESOLUTION NMR FOR THE DETERMINATION OF TOTAL LIPID CONTENT IN VARIOUS TYPES OF ANIMAL FEED
  
10 - 1H HR-MAS NMR AND CHEMOMETRIC ANALYSIS TO STUDY COMMERCIAL PHYTOTERAPIC PLANTS
  
11 - CORRELATION OF POROUS AND FUNCTIONAL PROPERTIES OF FOOD MATERIALS BY NMR RELAXOMETRY AND MULTIVARIATE ANALYSIS
  
12 - USE OF SNIF-NMR IN VINEGAR ANALYSIS
  
13 - GM SOYBEAN CROPS RECOGNIZE BY 1H HR-MAS NMR AND CHEMOMETRIC ANALYSIS
  
14 - LOSS OF MOISTURE FROM HARVESTED RICE SEEDS ON MRI
  
15 - 77SE NMR USING A 1 MM PROBE - A NEW HOPE
  
16 - QUALITY CONTROL OF BEER USING HIGH-RESOLUTION NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY AND MULTIVARIATE ANALYSIS
  
17 - ESR and NMR Spectroscopy Studies on Emulsions Containing ?-Lactoglobulin and Oxidised Methyl Linoleate
  
18 - NUTRITIONAL COMPONENTS IN COD (GADUS MORHUA) MUSCLE AND CHANGES DUE TO FREEZING AND THAWING EXAMINED BY HR 1H MR SPECTROSCOPY
  
19 - SIMULTANEOUS MAPPING OF STRUCTURAL- AND TEMPERATURE-CHANGES DURING HEATING OF FOOD IN WATER BY MRI
20 - WHEAT FLOUR ENZYMATIC AMYLOLYSIS MONITORED BY IN SITU 1H-NMR SPECTROSCOPY
  
21 - IDENTIFICATION OF PHENOLIC COMPOUNDS IN OLIVE OIL BY LIQUID CHROMATOGRAPHY WITH NUCLEAR MAGNETIC RESONANCE (LC NMR)
  
22 - APPLICATION OF FTIR AND NMR SPECTROSCOPY FOR THE DETERMINATION OF ORIGIN AND DATE OF PRODUCTION OF BEER
  
23 - STUDIES OF FISH FREEZING USING MR IMAGING
  
24 - BLENDS ANALYSIS OF ARABICA AND ROBUSTA RAW COFFEES SPECIES THROUGH 1H NMR AND CHEMOMETRIC METHODS
  
25 - SODIUM AND FAT DISTRIBUTION IN SMOKED SALMON IN RELATION WITH WATER DYNAMICS ACCESSED BY 1H AND 23Na MRI
26 - INVESTIGATION OF MARINE BIVALVES MORPHOLOGY BY IN VIVO MRI. FIRST ANATOMICAL RESULTS OF A PROMISING TECHNIQUE
27 - COMPARATIVE STUDIES OF FOOD POLYMER HYDRATION BEHAVIOR
  
28 - NUCLEAR MAGNETIC RESONANCE IMAGING (MRI) – DETECTION OF INTERIOR DEFECTS IN PROCESSED PORK
  
29 - HIGH RESOLUTION IMAGING OF FAT DISTRIBUTION IN MEAT USING 3D-PGSE
30 - THE USE SOLUTION NMR TO THE STUDY OF COUMA UTILIS – SORVA FRUIT
  
31 - USE OF HR-MAS AND X-RAY TO STUDY THE GELATINIZATION PROCESS OF FRUIT SEED STARCHES
  
32 - MULTIVARIATE CHEMOMETRIC ANALYSIS OF MAGNETIC RESONANCE IMAGES IN RELATION TO FOOD QUALITY
33 - METABONOMICS STRATEGY FOR THE DETECTION OF THE EFFECTS OF THE CHAMOMILE (MATRICARIS RECUTITA L) IN TAKES
  
34 - COOKING EFFECTS ON WATER DISTRIBUTION AND MOBILITY IN POTATOES USING NMR RELAXATION
  
35 - NON-DESTRUCTIVE DETECTION OF INTERNAL BRUISE AND SPRAING DISEASE SYMPTOMS IN POTATOES USING MAGNETIC RESONANCE IMAGING (MRI)
  
36 - APPLICATIONS OF OLFACTOMETRY IN FOOD SCIENCE
37 - THE EFFECTS OF EMULSION FORMATION ON NMR SPECTRA
38-40 - STUDY OF THE BEHAVIOR OF AMINO ACIDS IN AQUEOUS SOLUTIONS BY TIME DOMAIN-NMR AND HIGH RESOLUTION NMR (3 POSTERS)
41 - CHANGES IN PROTON AND CARBON-13 NMR OF WHEAT AND SOY BREADS DURING STORAGE
  
42 - ON THE USE OF LOW FIELD NMR METHODS FOR THE DETERMINATION OF TOTAL LIPID CONTENT IN MARINE PRODUCTS
  
43 - MRI and NMR spectroscopy study of post-harvest maturing coconut
  
44 - BALASAMIC VINEGAR AND AGE MARKERS: 1H NMR STUDIES
  
45 - 1H HR–MAS NMR FOR DETECTION OF FISH MEAL ADULTERATION