Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P. Hills), quality and safety and new developments in the area. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.

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Yes, you can access Magnetic Resonance in Food Science by Francesco Capozzi, Luca Laghi, Peter S Belton in PDF and/or ePUB format, as well as other popular books in Sciences physiques & Chimie analytique. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Royal Society of Chemistry

Year

2015

ISBN

9781782622741

Edition

Topic

Sciences physiques

Subtopic

Chimie analytique

Cover
Contents
Rapid determination of food quality using steady state free precession sequences in TD-MNR spectroscopy
Quantitative NMR
Quality and Safety
On-line Non-invasive NMR
Multiscale Definition of Food
Foodomics
New Developments
Subject Index