Magnetic Resonance in Food Science - Food for Thought

Klappentext 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. 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

Product details

• Authors: John van Duynhoven, Maria Gu Jonsdottir, John (Unilever Van Duynhoven, John (Unilever Netherlands) Belton Van Duynhoven, John Belton Van Duynhoven
• Assisted by: Henk van As (Editor), P. S. Belton (Editor), Peter S Belton (Editor), Peter S (University of East Anglia Belton (Editor), Peter S. Belton (Editor), John van Duynhoven (Editor), H. Van as (Editor), Henk van As (Editor), Henk (Wageningen University van As (Editor), John van Duynhoven (Editor), John (Unilever Van Duynhoven (Editor), G A Webb (Editor), G a (University of Glasgow Webb (Editor), G. A. Webb (Editor)
• Publisher: Royal Society Of Chemistry
• Languages: English
• Product format: Hardback
• Released: 11.03.2013
• EAN: 9781849736343
• ISBN: 978-1-84973-634-3
• No. of pages: 235
• Series: Special Publications; Special Publications
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Technology > Chemical engineering