Magnetic Resonance in Food Science
Belton
Gebundenes Buch

Magnetic Resonance in Food Science

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Herausgeber: Belton, Peter S; Rutledge, Doug; Webb, G A; Gil, A M
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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, 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. Wi...