Magnetic Resonance in Food Science - Food for Thought (Hardcover)

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 resolution NMR spectroscopy as applied to quality and safety and foodomics; and, for the first time, dedicated information on perception and behaviour demonstrating the progress that has been made in applications of fMRI in this field. Providing a resource for any newcomer to the field or for those in need of a rapid update of the latest developments, this title will be an indispensable reference tool.

General

Imprint:	Royal Society of Chemistry
Country of origin:	United Kingdom
Series:	Special Publications, Volume 343
Release date:	November 2013
First published:	2013
Editors:	John Van Duynhoven • Peter S. Belton • G.A. Webb • Henk Van As
Dimensions:	234 x 156 x 21mm (L x W x T)
Format:	Hardcover - Unsewn / adhesive bound
Pages:	235
ISBN-13:	978-1-84973-634-3
Categories:	Books > Science & Mathematics > Chemistry > Analytical chemistry > Qualitative analytical chemistry > Magnetic resonance Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	1-84973-634-0
Barcode:	9781849736343

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