Overview

Magnetic 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 Details

9780854048700

Table of Contents

Reviews

... 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 Information

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available