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Magnetic Resonance Imaging In Foods (Paperback, Softcover reprint of the original 1st ed. 1994)
Loot Price: R1,501
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Magnetic Resonance Imaging In Foods (Paperback, Softcover reprint of the original 1st ed. 1994)
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Nuclear magnetic resonance imaging is one of several new
experimental tech niques which have rec{, tly been applied to food
systems. NMR in general and nuclear magnetic resonance imaging are
powerful probes of the microscopic and macroscopic changes
occurring in foods during processing, storage and utilization. The
training that food scientists and food engineers have received in
the past has often omitted specific courses in physical chemistry
that form the theoretical and practical foundation necessary to
fully utilized magnetic resonance experimental techniques. The goal
of Magnetic Resonance Imaging in Foods is to introduce food scien
tists and food engineers to magnetic resonance imaging and provide
a basis for further study. As such the book begins with two
chapters of an introductory nature. The first chapter introduces
magnetic resonance phenomena, NMR in general, and MRI in detail.
Particular emphasis is given to the limitations and typical ranges
available for studying particular phenomena, for example, the range
of diffusivities that can be studied using commercial grade NMR
equipment. Chapter 2 gives a brief introduction to the classical
physical model of NMR first introduced by Felix Bloch in 1946 and
aspects important to the interpretation of MRI data. This chapter
is provided for the researchers and students interested in more
details of the basic theory. Chapter 2 can be skipped by those
individuals not requiring more information on the basic theory of
NMR. The next several chapters of the book are on applications of
MRI to food systems."
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