Magnetic Resonance in Food Science
Defining Food by Magnetic Resonance
Peter S Belton editor Francesco Capozzi editor Luca Laghi editor
Format:Hardback
Publisher:Royal Society of Chemistry
Published:16th Apr '15
Currently unavailable, and unfortunately no date known when it will be back
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.
ISBN: 9781782620310
Dimensions: unknown
Weight: 498g
232 pages