| Magnetic Resonance in Food Science: Challenges in a Changing World Contributor(s): Guðjónsdóttir, María (Editor), Belton, Peter S. (Editor), Webb, G. A. (Editor) |
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ISBN: 0854041176 ISBN-13: 9780854041176 Publisher: Royal Society of Chemistry OUR PRICE: $133.00 Product Type: Hardcover Published: April 2009 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Medical | Nutrition |
| Dewey: 664.020 |
| LCCN: 2009483388 |
| Series: Special Publication (Royal Society of Chemistry) |
| Physical Information: 0.8" H x 6.3" W x 9.3" (1.25 lbs) 280 pages |
| Descriptions, Reviews, Etc. |
| Publisher 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. This book is part of the continuing series of proceedings of the biennial conferences on applications of magnetic resonance to food science. The aim of the book is to bring the reader up to date with the state of the art of the subject by covering a broad range of topics, including sensory science, authenticity, functionality, solid state methods and new methods. With contributions from international experts, this book is essential reading for academics and industrialists in food science. |