E.S.R. techniques which are mature from a fundamental point of view. now constitute a routine investigation tool in chemistry as well as in biophysics in order to study and to follow the behaviour of radical species. Among the practical applications. let us mention for instance : -diffusion phenomena (solid -solid. liquid -solid such as the diffusion of molecules through membranes. films fibers ... ). -study of radical species to improve the elaboration of materials with high added value (composites). -detection of ionised food. -liquid crystals. polymers. -radiochemistry. -targetting of drugs. toxicology. A better understanding of basic phenomena allows to optimize industrial products and processes applied as well as in advanced fields as in well established ones. The high sensivity of ESR Spectroscopy and its derived specific techniques (spin labelling. spin probe. spin trapping ... ) offer information on the fme morphological structure of the matter as well as on its behaviour under various treatments otherwise not available. A Symposium was organized in Lyon (France) in January 1990 to promote the use of ESR. Its originality was to deal with the practical applications of ESR to organic and bioorganic materials. The scope of this meeting was to enlarge the field of application from basic research to more applied subjects and this may concern industrial as well as academic researchers. Moreover. the purpose of this symposium was to promote exchanges between European specialists working in public or private areas.

The French ESR Application Groupe (GARPE) organized this symposium to promote the use of ESR methods. ESR Spectroscopy is highly sensitive and thespecific techniques derived provide information on the morphological structure of matter and on its pretreatment, information which is not available otherwise. Among the practical applications are investigation of diffusion phenomena, of composite materials, targetting of drugs and detection of irradiated foodstuffs.

Electron Spin Resonance in Food Science covers, in detail, the ESR identification of the irradiation history of food products and beverages to investigate changes that occur during storage, with an aim of improving hygienic quality and extending shelf-life with minimal tempering in nutritional profile. The book also includes ESR studies on the interaction of food items and packaging materials, along with a section on new approaches in ESR identification of irradiated foods that is followed by a chapter on international legislation relevant to irradiated food. A section on ESR applications in characterizing ROS/antioxidants in food items and lipid oxidation, including spin labeling, spin trapping and imaging applications is also covered, as are ESR applications in nutrition and pharmaceutics. - Serves as a complete reference on the application of ESR spectroscopy in food science research - Focuses on applications and data interpretation, avoiding extensive use of mathematics so that it fulfils the need of young scientists from different disciplines - Includes informative pages from leading manufacturers, highlighting the features of recent ESR spectrometers used in food science research - Includes information on different, active, worldwide groups in ESR characterization of food items and beverages

This book provides an introduction to the underlying theory, fundamentals, and applications of EPR spectroscopy, as well as new developments in the area. Knowledge of the topics presented will allow the reader to interpret of a wide range of EPR spectra, as well as help them to apply EPR techniques to problem solving in a wide range of areas: organic, inorganic, biological, and analytical chemistry; chemical physics, geophysics, and minerology. Includes updated information on high frequency and multi-frequency EPR, pulsed microwave techniques and spectra analysis, dynamic effects, relaxation phenomena, computer-based spectra simulation, biomedical aspects of EPR, and more Equips readers with sufficient knowledge of EPR techniques to go on in their specialized area of interest Provides problem sets and concise bibliographies at the end of each chapter, plus several tutorial appendices on topics like mathematical operations, quantum mechanics of angular momentum, experimental considerations.

Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods.The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included.This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.

Specialist Periodical Reports provide systematic and detailed review coverage of progress in the major areas of chemical research. Written by experts in their specialist fields the series creates a unique service for the active research chemist, supplying regular critical in-depth accounts of progress in particular areas of chemistry. For over 80 years the Royal Society of Chemistry and its predecessor, the Chemical Society, have been publishing reports charting developments in chemistry, which originally took the form of Annual Reports. However, by 1967 the whole spectrum of chemistry could no longer be contained within one volume and the series Specialist Periodical Reports was born. The Annual Reports themselves still existed but were divided into two, and subsequently three, volumes covering Inorganic, Organic and Physical Chemistry. For more general coverage of the highlights in chemistry they remain a 'must'. Since that time the SPR series has altered according to the fluctuating degree of activity in various fields of chemistry. Some titles have remained unchanged, while others have altered their emphasis along with their titles; some have been combined under a new name whereas others have had to be discontinued. The current list of Specialist Periodical Reports can be seen on the inside flap of this volume.

This is the first book covering an interdisciplinary field between microwave spectroscopy of electron paramagnetic resonance (EPR) or electron spin resonance (ESR) and chronology science, radiation dosimetry and ESR (EPR) imaging in material sciences. The main object is to determine the elapsed time with ESR from forensic medicine to the age and radiation dose in earth and space science. This book is written primarily for earth scientists as well as for archaeologists and for physicists and chemists interested in new applications of the method. This book can serve as an undergraduate and graduate school textbook on applications of ESR to geological and archaeological dating, radiation dosimetry and microscopic magnetic resonance imaging (MRI). Introduction to ESR and chronology science and principle of ESR dating and dosimetry are described with applications to actual problems according to materials.