Magnetic Resonance in Food Science : Latest Developments
Book Details
Format
Hardback or Cased Book
Book Series
Special Publications
ISBN-10
0854048863
ISBN-13
9780854048861
Publisher
Royal Society of Chemistry
Imprint
Royal Society of Chemistry
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Mar 26th, 2003
Print length
282 Pages
Weight
1,271 grams
Product Classification:
Magnetic resonanceFood & beverage technology
Ksh 16,750.00
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With contributions from international experts, this book is essential reading for academics and industrialists in food science.
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. From assessment of meat quality, through to a study of beer components and the effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area. Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics in food; and food quality control. With contributions from international experts, this book is essential reading for academics and industrialists in food science. It is the latest in a series of titles in this area published by the RSC.
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