Magnetic Resonance in Food Science

Magnetic Resonance in Food Science

EnglishHardback
Royal Society of Chemistry
EAN: 9780854041176
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Detailed information

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. This book is part of the continuing series of proceedings of the biennial conferences on applications of magnetic resonance to food science. As always, the aim of the book is to bring the reader up-to-date with the state-of-the-art of the subject. The speakers came from Europe, North and South America, Asia and Australasia giving a global perspective to the event. The range of the conference was broad covering sensory science, authenticity, functionality, solid state methods and new methods. Magnetic Resonance in Food Science is a global survey written by leading authorities. It provides readers with an awareness of current activity in the field and potential applications.

EAN 9780854041176
ISBN 0854041176
Binding Hardback
Publisher Royal Society of Chemistry
Publication date April 3, 2009
Pages 280
Language English
Dimensions 234 x 156
Country United Kingdom
Editors Belton, Peter S; Guðjónsdóttir, María; Webb, G A
Series Special Publications
Manufacturer information
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