Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Magnetic Resonance in Food Science: Food for Thought

Magnetic Resonance in Food Science: Food for Thought

Van Duynhoven, John
Belton, Peter S.
Webb, G. A.

Hardcover

Series: Special Publications, Book 343

Technology & EngineeringChemistryGeneral Science

ISBN10: 1849736340
ISBN13: 9781849736343
Publisher: Royal Society of Chemistry
Published: Mar 11 2013
Pages: 235
Weight: 1.23
Height: 0.82 Width: 5.63 Depth: 10.06
Language: English

There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book presents the latest innovations in magnetic resonance and in particular new applications to understanding the functionality of foods, their processing and stability and their impact on health, perception and behaviour. Drawing on expert knowledge from academia and industry, coverage includes structure and function, emphasizing respectively applications of spectroscopy/relaxometry and imaging/diffusometry; high resolution NMR spectroscopy as applied to quality and safety and foodomics; and, for the first time, dedicated information on perception and behaviour demonstrating the progress that has been made in applications of fMRI in this field. Providing a resource for any newcomer to the field or for those in need of a rapid update of the latest developments, this title will be an indispensable reference tool.

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