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.

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Yes, you can access Magnetic Resonance in Food Science by María Guðjónsdóttir, Peter S Belton, G A Webb in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Applied Sciences. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Royal Society of Chemistry

Year

2009

ISBN

9781847559494

Edition

Topic

Technology & Engineering

Subtopic

Applied Sciences

Index

Technology & Engineering

Magnetic Resonance in Food Science