Magnetic Resonance in Food Science

Latest Developments

Peter S Belton, A M Gil, G A Webb, Doug Rutledge (Herausgeber)

Buch | Hardcover

282 Seiten

2003
Royal Society of Chemistry (Verlag)
978-0-85404-886-1 (ISBN)

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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.

Magnetic Resonance - The Developing Scene;

Food: The Human Aspect;

Food: Structure & Dynamics;

Food Quality Control;

Subject Index.

Erscheint lt. Verlag	26.3.2003
Reihe/Serie	Special Publications ; Volume 286
Verlagsort	Cambridge
Sprache	englisch
Maße	156 x 234 mm
Gewicht	576 g
Themenwelt	Naturwissenschaften ► Chemie ► Analytische Chemie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-85404-886-3 / 0854048863
ISBN-13	978-0-85404-886-1 / 9780854048861
Zustand	Neuware