Magnetic Resonance in Food Science

Defining Food by Magnetic Resonance

Francesco Capozzi, Luca Laghi, Peter S Belton (Herausgeber)

Buch | Hardcover

223 Seiten

2015
Royal Society of Chemistry (Verlag)
978-1-78262-031-0 (ISBN)

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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 aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.

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.

Quantitative NMR;

Quality and Safety;

On line non-invasive NMR;

Multiscale definition of food;

Foodomics;

New developments;

Subject Index

Erscheint lt. Verlag	16.4.2015
Reihe/Serie	Special Publications ; Volume 349
Verlagsort	Cambridge
Sprache	englisch
Maße	156 x 234 mm
Gewicht	498 g
Themenwelt	Naturwissenschaften ► Chemie ► Analytische Chemie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-78262-031-1 / 1782620311
ISBN-13	978-1-78262-031-0 / 9781782620310
Zustand	Neuware