Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance (Special Publications, Volume 349) - Hardcover

Hardcover

ISBN 10: 1782620311 ISBN 13: 9781782620310

Publisher: Royal Society of Chemistry, 2015

Synopsis

With contributions from a whole range of magnetic resonance applications in food and representing the latest advances and thinking on the subject, this will be a definitive book on the topic. Coming from 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 quantitative NMR, on line and non-invasive NMR, foodomics and new developments in the area and quality and safety. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food systems.

About this title

From the Back Cover:

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.

About this edition

• Publisher: Royal Society of Chemistry
• Publication date: 2015
• ISBN 10: 1782620311
• ISBN 13: 9781782620310
• Binding: Hardcover
• Edition number: 1
• Number of pages: 232
• Editor: Capozzi Francesco, Laghi Luca, Belton Peter S