Magnetic Resonance in Food Science - Defining Food By Magnetic Resonance

Klappentext Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P. Hills), quality and safety and new developments in the area. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food. Zusammenfassung Capturing contributions from a whole range of applications in food and representing the latest technical innovations! this will be a contemporary book on the topic aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food. Inhaltsverzeichnis Quantitative NMR; Quality and Safety; On line non-invasive NMR; Multiscale definition of food; Foodomics; New developments; Subject Index

Product details

• Authors: Francesco (University of Bologna Capozzi
• Assisted by: Peter S Belton (Editor), Peter S. Belton (Editor), Francesco Capozzi (Editor), Luca Laghi (Editor)
• Publisher: Royal Society Of Chemistry
• Languages: English
• Product format: Hardback
• Released: 16.04.2015
• EAN: 9781782620310
• ISBN: 978-1-78262-031-0
• No. of pages: 232
• Series: Special Publications
• Subject: Natural sciences, medicine, IT, technology > Technology > Chemical engineering