Magnetic Resonance in Food Science - Food for Thought

Klappentext There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book presents the latest innovations in magnetic resonance and in particular new applications to understanding the functionality of foods, their processing and stability and their impact on health, perception and behaviour. Drawing on expert knowledge from academia and industry, coverage includes structure and function, emphasizing respectively applications of spectroscopy/relaxometry and imaging/diffusometry; high resolution NMR spectroscopy as applied to quality and safety and foodomics; and, for the first time, dedicated information on perception and behaviour demonstrating the progress that has been made in applications of fMRI in this field. Providing a resource for any newcomer to the field or for those in need of a rapid update of the latest developments, this title will be an indispensable reference tool. Zusammenfassung Based on the proceedings of the 11th International Conference on the Applications of Magnetic Resonance in Food Science presenting the latest innovations in magnetic resonance and in particular new applications to understanding the functionality of foods! their processing and stability and their impact on health! perception and behaviour. Inhaltsverzeichnis Data Processing and Analysis; Structure and Function, spectroscopy/relaxometry; Structure and Function, imaging/diffusometry; Quality and Safety; FoodOmics; Perception and Behaviour; Subject Index

Produktdetails

• Autoren: John van Duynhoven, Maria Gu Jonsdottir, John (Unilever Van Duynhoven, John (Unilever Netherlands) Belton Van Duynhoven, John Belton Van Duynhoven
• Mitarbeit: Henk van As (Herausgeber), P. S. Belton (Herausgeber), Peter S Belton (Herausgeber), Peter S (University of East Anglia Belton (Herausgeber), Peter S. Belton (Herausgeber), John van Duynhoven (Herausgeber), H. Van as (Herausgeber), Henk van As (Herausgeber), Henk (Wageningen University van As (Herausgeber), John van Duynhoven (Herausgeber), John (Unilever Van Duynhoven (Herausgeber), G A Webb (Herausgeber), G A (University of Glasgow Webb (Herausgeber), G. A. Webb (Herausgeber)
• Verlag: Royal Society Of Chemistry
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 11.03.2013
• EAN: 9781849736343
• ISBN: 978-1-84973-634-3
• Seiten: 235
• Serien: Special Publications; Special Publications
• Themen: Naturwissenschaften, Medizin, Informatik, Technik > Technik > Chemische Technik; Ratgeber > Gesundheit > Ernährung