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: Latest Developments

Magnetic Resonance in Food Science: Latest Developments

Belton, Peter S.
Gil, A. M.
Webb, G. A.

Hardcover

Series: Special Publications, Book 286

Technology & EngineeringChemistryGeneral Science

ISBN10: 0854048863
ISBN13: 9780854048861
Publisher: Royal Society Of Chemistry
Published: Mar 26 2003
Pages: 282
Weight: 1.20
Height: 0.80 Width: 6.10 Depth: 9.20
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. 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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