Magnetic Resonance in Food Science - Challenges in a Changing World (Hardcover)

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.

General

Imprint:	Royal Society of Chemistry
Country of origin:	United Kingdom
Series:	Special Publications
Release date:	April 2009
First published:	2009
Editors:	Maria Gudjonsdottir • Peter S. Belton • G.A. Webb
Dimensions:	234 x 156 x 15mm (L x W x T)
Format:	Hardcover - Unsewn / adhesive bound
Pages:	280
ISBN-13:	978-0-85404-117-6
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
LSN:	0-85404-117-6
Barcode:	9780854041176

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