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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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