Magnetic Resonance in Food Science : Latest Developments Hardback
Edited by Peter S (University of East Anglia, UK) Belton, A M (University of Aveiro, Portugal) Gil, G A Webb, Doug (Institut National De La Recherche Agronomique, France) Rutledge
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.
From assessment of meat quality, through to a study of beer components and the effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area.
Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics in food; and food quality control.
With contributions from international experts, this book is essential reading for academics and industrialists in food science.
It is the latest in a series of titles in this area published by the RSC.
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:282 pages, No
- Publisher:Royal Society of Chemistry
- Publication Date:26/03/2003
- Category:
- ISBN:9780854048861
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:282 pages, No
- Publisher:Royal Society of Chemistry
- Publication Date:26/03/2003
- Category:
- ISBN:9780854048861
