Magnetic Resonance in Food Science
Challenges in a Changing World
Herausgeber: Guðjónsdóttir, María; Webb, G A; Belton, Peter S
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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. This book is part of the continuing series of proceedings of the biennial conferences on applications of magnetic resonance to food science. The aim of the book is to bring the reader up to date with the state of the art of the subject by covering a broad range of topics, including sensory science, authenticity, functionality, solid state methods and new methods. With contribu...
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. The aim of the book is to bring the reader up to date with the state of the art of the subject by covering a broad range of topics, including sensory science, authenticity, functionality, solid state methods and new methods. With contributions from international experts, this book is essential reading for academics and industrialists in food science.
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