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The scope of applications of magnetic resonance to food science
continues to expand. Recently, the focus has turned to the way in
which the interpretation and quantification of magnetic resonance
data of complex food systems increasingly requires the application
of multivariate data analytical protocols. This book provides an
up-to-date, global perspective of the latest developments in the
field, including methods of studying metabolic processes both in
vivo and in vitro, functional MRI and the sensory perception of
food. Content is divided into five sections: sensory science; aroma
and flavour; authenticity and quantification of food;
functionality, structure and ingredients; applications of
solid-state methods; and new NMR methods and instrumentation.
Magnetic Resonance in Food Science: The Multivariate Challenge is
ideal for graduates and researchers as well as for academics and
professionals in the field.
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Epigrammi (Paperback)
Francesco Capozzi
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R579
R478
Discovery Miles 4 780
Save R101 (17%)
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Ships in 10 - 15 working days
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This is an EXACT reproduction of a book published before 1923. This
IS NOT an OCR'd book with strange characters, introduced
typographical errors, and jumbled words. This book may have
occasional imperfections such as missing or blurred pages, poor
pictures, errant marks, etc. that were either part of the original
artifact, or were introduced by the scanning process. We believe
this work is culturally important, and despite the imperfections,
have elected to bring it back into print as part of our continuing
commitment to the preservation of printed works worldwide. We
appreciate your understanding of the imperfections in the
preservation process, and hope you enjoy this valuable book.
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