ENGLISH

Magnetic resonance in food science : defining food by magnetic resonance

By Peter S Belton , Claudio Luchinat , Francesco Capozzi , Luca Laghi , L A Colnago , A Gerdova , Maria Dolores Guillen , E.J.J. van Velzen , R Anedda , R Consonni , E Humpfer , P Magiatis , Soon Ng , M Vannini , Daan W de Kort , Richard Bernewitz , C Rondeau-Mouro , Alessia Trimigno , Francesco P Fanizzi , Ulrik Kraemer Sundekilde , S Lamichhane , Flaminia Cesare Marincola , Paola Fantazzini , F Savorini

Book information

Publisher
Royal Society of Chemistry
Year
2015
ISBN
978-1-78262-031-0, 1782620311, 978-1-78262-274-1, 1782622748
Language
english
Format
PDF
Filesize
5 MB (5452401 bytes)
Series
Special publication (Royal Society of Chemistry (Great Britain)) 349
Pages
250\234
Time added
2016-01-18 05:00:00
Food -- Analysis. Food -- Composi

Description

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

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