Magnetic Resonance in Food Science : Challenges in a Changing World Hardback
Edited by Maria (Matis ohf. Food Research, Iceland) Gudjonsdottir, Peter S (University of East Anglia, UK) Belton, G A (University of Glasgow, UK) Webb
Part of the Special Publications series
Hardback
Description
The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging.
In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition.
This book is part of the continuing series of proceedings of the biennial conferences on applications of magnetic resonance to food science.
As always, the aim of the book is to bring the reader up-to-date with the state-of-the-art of the subject.
The speakers came from Europe, North and South America, Asia and Australasia giving a global perspective to the event.
The range of the conference was broad covering sensory science, authenticity, functionality, solid state methods and new methods.
Magnetic Resonance in Food Science is a global survey written by leading authorities.
It provides readers with an awareness of current activity in the field and potential applications.
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:280 pages, No
- Publisher:Royal Society of Chemistry
- Publication Date:03/04/2009
- Category:
- ISBN:9780854041176
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:280 pages, No
- Publisher:Royal Society of Chemistry
- Publication Date:03/04/2009
- Category:
- ISBN:9780854041176
