Magnetic Resonance in Food Science : Defining Food by Magnetic Resonance Hardback
Edited by Francesco (University of Bologna, Italy) Capozzi, Luca (University of Bologna, Italy) Laghi, Peter S (University of East Anglia, UK) Belton
Part of the Special Publications series
Hardback
Description
Magnetic Resonance has become an established technique to improve the understanding of food systems.
Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic.
Based on a conference which has established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P.
Hills), quality and safety and new developments in the area.
It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.
Information
-
Out of Stock - We are unable to provide an estimated availability date for this product
- Format:Hardback
- Pages:223 pages, No
- Publisher:Royal Society of Chemistry
- Publication Date:16/04/2015
- Category:
- ISBN:9781782620310
Information
-
Out of Stock - We are unable to provide an estimated availability date for this product
- Format:Hardback
- Pages:223 pages, No
- Publisher:Royal Society of Chemistry
- Publication Date:16/04/2015
- Category:
- ISBN:9781782620310
