Magnetic Resonance in Food Science
The Multivariate Challenge
Seiten
2005
Royal Society of Chemistry (Verlag)
978-0-85404-648-5 (ISBN)
Royal Society of Chemistry (Verlag)
978-0-85404-648-5 (ISBN)
Ideal for graduates and researchers in the field this book provides an up-to-date, global perspective of the latest developments in the field.
The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the application of multivariate data analytical protocols. This book provides an up-to-date, global perspective of the latest developments in the field, including methods of studying metabolic processes both in vivo and in vitro, functional MRI and the sensory perception of food. Content is divided into five sections: sensory science; aroma and flavour; authenticity and quantification of food; functionality, structure and ingredients; applications of solid-state methods; and new NMR methods and instrumentation. Magnetic Resonance in Food Science: The Multivariate Challenge is ideal for graduates and researchers as well as for academics and professionals in the field.
The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the application of multivariate data analytical protocols. This book provides an up-to-date, global perspective of the latest developments in the field, including methods of studying metabolic processes both in vivo and in vitro, functional MRI and the sensory perception of food. Content is divided into five sections: sensory science; aroma and flavour; authenticity and quantification of food; functionality, structure and ingredients; applications of solid-state methods; and new NMR methods and instrumentation. Magnetic Resonance in Food Science: The Multivariate Challenge is ideal for graduates and researchers as well as for academics and professionals in the field.
Sensory Science, Aroma and Flavour;
Authenticity and Quantification of Food;
Functionality, Structure and Ingredients;
Applications of Solid-State Methods;
New NMR Methods and Instrumentation;
| Erscheint lt. Verlag | 5.5.2005 |
|---|---|
| Reihe/Serie | Special Publications ; Volume 299 |
| Co-Autor | Maryam Haifeng Gao Amin, Frans van den Berg |
| Verlagsort | Cambridge |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 532 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-85404-648-8 / 0854046488 |
| ISBN-13 | 978-0-85404-648-5 / 9780854046485 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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