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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: Challenges in a Changing World

Magnetic Resonance in Food Science: Challenges in a Changing World

Belton, Peter S.
Webb, G. A.
Guðjónsdóttir, María

Hardcover

Series: Special Publications, Book 319

Medical ReferenceTechnology & Engineering

ISBN10: 0854041176
ISBN13: 9780854041176
Publisher: Royal Society Of Chemistry
Published: Apr 3 2009
Pages: 280
Weight: 1.25
Height: 0.80 Width: 6.30 Depth: 9.30
Language: English

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. This book is part of the continuing series of proceedings of the biennial conferences on applications of magnetic resonance to food science. As always, the aim of the book is to bring the reader up-to-date with the state-of-the-art of the subject. The speakers came from Europe, North and South America, Asia and Australasia giving a global perspective to the event. The range of the conference was broad covering sensory science, authenticity, functionality, solid state methods and new methods. Magnetic Resonance in Food Science is a global survey written by leading authorities. It provides readers with an awareness of current activity in the field and potential applications.

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