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OverviewMagnetic resonance has long demonstrated its versatility in many areas of science. This has been apparent in food science, where problems encountered in a variety of situations can be resolved using one of the many techniques available to the magnetic resonance practitioner. From structural studies and investigations of molecules in frozen sugar solutions, to identifying the origins of salmon and detecting free radicals in irradiated food, magnetic resonance techniques can provide useful information. This text is divided into four sections: a view towards the next century; food safety and health; structure and dynamics; and analysis, monitoring and authentication. It consists of contributions from renowned international scientists, and looks at what magnetic resonance techniques can offer. Full Product DetailsAuthor: G A Webb , Peter S Belton (University of East Anglia, UK) , A M Gil (University of Aveiro, Portugal) , I Delgadillo (University of Aveiro, Portugal)Publisher: Royal Society of Chemistry Imprint: Royal Society of Chemistry Volume: v. 262 Dimensions: Width: 15.60cm , Height: 1.70cm , Length: 23.40cm Weight: 0.690kg ISBN: 9780854048700ISBN 10: 0854048707 Pages: 250 Publication Date: 29 March 2001 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviews... a valuable addition to the literature. It should be of great use in research, tertiary education and industrial situations and is highly recommended. Food Australia, 55, (1, 2) January/February 2003, p 53 Author InformationTab Content 6Author Website:Countries AvailableAll regions |
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