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Title Magnetic resonance in food science : latest developments / edited by P.S. Belton [and others].

Imprint Cambridge : RS. C, ©2003.

Item Status

Description 1 online resource (ix, 272 pages) : illustrations.
Series Special publication ; no. 286
Special publication (Royal Society of Chemistry) ; no. 286.
Summary 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. Visit www.rsc.org/books/8863 for further information.
Note Proceedings of a conference held at the Institut Agronomique Paris-Grignon, 4-6 September 2002.
Bibliography Includes bibliographical references and index.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food -- Analysis -- Congresses.
Magnetic resonance imaging -- Congresses.
Genre/Form Electronic books.
Conference papers and proceedings.
Added Author Belton, P. S.
Other Form: Print version: Magnetic resonance in food science. Cambridge : RS. C, ©2003 0854048863 (OCoLC)51913328
ISBN 9781847551269 (electronic bk.)
1847551262 (electronic bk.)