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Magnetic Resonance in Food Science : Defining Food by Magnetic Resonance
- Publication Year :
- 2015
-
Abstract
- 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.
- Subjects :
- Magnetic resonance imaging
Food--Analysis
Food--Composition--Research
Subjects
Details
- Language :
- English
- ISBNs :
- 9781782620310 and 9781782622741
- Database :
- eBook Index
- Journal :
- Magnetic Resonance in Food Science : Defining Food by Magnetic Resonance
- Publication Type :
- eBook
- Accession number :
- 1099565