Magnetic Resonance in Food Science (eBook, PDF)

Defining Food by Magnetic Resonance
Redaktion: Capozzi, Francesco; Belton, Peter S; Laghi, Luca

• Format: PDF

Produktbeschreibung

Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P. Hills), quality and safety and new developments in the area. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, D ausgeliefert werden.

Produktdetails

• Verlag: RSC
• Seitenzahl: 223
• Erscheinungstermin: 14. April 2015
• Englisch
• ISBN-13: 9781782622741
• Artikelnr.: 44763680

Inhaltsangabe

Quantitative NMR
Quality and Safety
On line non-invasive NMR
Multiscale definition of food
Foodomics
New developments
Subject Index