Magnetic Resonance in Food Science

Latest Developments
Erscheinungsjahr 2003
ISBN: 978-0-85404-886-1
Verlag: RSC Publishing

Buch, Englisch, 282 Seiten, Format (B × H): 155 mm x 234 mm, Gewicht: 1271 g

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.

Zielgruppe

Chemists Food Scientists

Autoren/Hrsg.

Belton, Peter S

Gil, A M

Webb, G A

Rutledge, Doug

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Naturwissenschaften Chemie Analytische Chemie Magnetresonanz
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Magnetic Resonance - The Developing Scene;

Food: The Human Aspect;

Food: Structure & Dynamics;

Food Quality Control;

Subject Index.