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OverviewMagnetic 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. Full Product DetailsAuthor: Francesco Capozzi (University of Bologna, Italy) , Luca Laghi (University of Bologna, Italy) , Peter S Belton (University of East Anglia, UK) , L. A. ColnagoPublisher: Royal Society of Chemistry Imprint: Royal Society of Chemistry Volume: Volume 349 Dimensions: Width: 15.60cm , Height: 2.00cm , Length: 23.40cm Weight: 0.498kg ISBN: 9781782620310ISBN 10: 1782620311 Pages: 232 Publication Date: 16 April 2015 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsQuantitative NMR; Quality and Safety; On line non-invasive NMR; Multiscale definition of food; Foodomics; New developments; Subject IndexReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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