Buch, Englisch, 248 Seiten, Format (B × H): 155 mm x 234 mm, Gewicht: 522 g
Reihe: Special Publications
The Multivariate Challenge
Buch, Englisch, 248 Seiten, Format (B × H): 155 mm x 234 mm, Gewicht: 522 g
Reihe: Special Publications
ISBN: 978-0-85404-648-5
Verlag: RSC Publishing
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.
Belton / Engelsen / Jakobsen
Magnetic Resonance in Food Science jetzt bestellen!
Zielgruppe
Graduates and researchers in food science and food technology
Autoren/Hrsg.
Fachgebiete
- Naturwissenschaften Chemie Analytische Chemie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
Weitere Infos & Material
Sensory Science, Aroma and Flavour; Authenticity and Quantification of Food; Functionality, Structure and Ingredients; Applications of Solid-State Methods; New NMR Methods and Instrumentation;
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