Magnetic Resonance in Food Science is an authoritative summary of
state-of the-art research contributions from the world's leading
scientists. Contributions from the 8th International Conference on
the Applications of Magnetic Resonance in Food Science, 2006 are
presented here with a foreword by the Editors. This important
resource provides an overview of: * Food in the human body
including MRI and metabonomics studies; * Food quality covering
animal metabonomics, structure of food systems, food stability and
authentication; * Food processing with emphasis on dynamic
processes - including water migration and phase transformations; *
New technologies, novel data analysis and exploitation which
includes innovations in NMR methodologies, hardware and data
analysis. The International Conference on the Applications of
Magnetic Resonance in Food Science is the principle conference in
the field and attracts contributions from internationally
acknowledged experts from industry and academia. The 8th conference
was opened with a lecture by Sir Peter Mansfield, Medicine Nobel
Prize Laureate.
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