Magnetic resonance in food science : food for thought /

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 functional...

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Bibliographic Details
Corporate Author:	International Conference on Applications of Magnetic Resonance in Food Science
Other Authors:	Belton, Peter S. (Editor), Duynhoven, John van (Editor), Van As, Henk (Editor), Webb, G. A. (Editor)
Format:	Conference Proceeding eBook
Language:	English
Published:	Cambridge : RSC Publishing, [2013]
Series:	Special publication (Royal Society of Chemistry (Great Britain)) ; no. 343.
Subjects:	Food > Analysis. Magnetic resonance imaging. Food & beverage technology. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book

Description
Summary:	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 resolu.
Physical Description:	1 online resource (xiv, 235 pages) : illustrations
Bibliography:	Includes bibliographical references and index.
ISBN:	1849737533 9781849737531
DOI:	10.1039/9781849737531