In recent years magnetic resonance imaging (MRI) has enriched the technological potential available for the characterization of cardiovascular pathologies, adding substantial advantages to other non-invasive techniques. This technique, which is intrinsically digital and has reduced operator dependency, allows the performance of image analysis in a quantitative and reproducible manner.

The use of non-ionizing energy with the consequent absence of an environmental impact and of operator and patient biohazards makes MRI a winning technique when evaluating the risk - benefit ratio in comparison to other imaging methods.

In virtue of its added diagnostic value and inherent refinements that allow construction of two- and three-dimensional images, MRI is gaining a primary role in the histopathological and physiopathological understanding of a large number of pathologies concerning the heart and vessels.

This text is addressed both to MRI operators seeking specific technical information and to clinicians who wish to have a better understanding of the diagnostic and management advantages that MRI can offer.

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.

In recent years magnetic resonance imaging (MRI) has enriched the technological potential available for the characterization of cardiovascular pathologies, adding substantial advantages to other non-invasive techniques. This technique, which is intrinsically digital and has reduced operator dependency, allows the performance of image analysis in a quantitative and reproducible manner. The use of non-ionizing energy with the consequent absence of an environmental impact and of operator and patient biohazards makes MRI a winning technique when evaluating the risk - benefit ratio in comparison to other imaging methods. In virtue of its added diagnostic value and inherent refinements that allow construction of two- and three-dimensional images, MRI is gaining a primary role in the histopathological and physiopathological understanding of a large number of pathologies concerning the heart and vessels. This text is addressed both to MRI operators seeking specific technical information and to clinicians who wish to have a better understanding of the diagnostic and management advantages that MRI can offer.