Magnetic resonance in food science : latest developments /
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. From assessment of meat quality, through to a study of beer components and the...
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| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Cambridge :
RS. C,
[2003]
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| Series: | Special publication (Royal Society of Chemistry) ;
no. 286. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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. From assessment of meat quality, through to a study of beer components and the effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area. Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics in food; and food quality control. With contributions from international experts, this book is essential reading for academics and industrialists in food science. It is the latest in a series of titles in this area published by the RSC. Visit www.rsc.org/books/8863 for further information. |
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| Item Description: | Electronic resource. Proceedings of a conference held at the Institut Agronomique Paris-Grignon, 4-6 September 2002. |
| Physical Description: | 1 online resource (ix, 272 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 0854048863 1847551262 9780854048861 9781847551269 |
| DOI: | 10.1039/9781847551269 |