Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance
Author:   Francesco Capozzi (University of Bologna, Italy) ,  Luca Laghi (University of Bologna, Italy) ,  Peter S Belton (University of East Anglia, UK) ,  L. A. Colnago
Publisher:   Royal Society of Chemistry
Volume:   Volume 349
ISBN:  

9781782620310


Pages:   232
Publication Date:   16 April 2015
Format:   Hardback
Availability:   Out of stock   Availability explained
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Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance


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Overview

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.

Full Product Details

Author:   Francesco Capozzi (University of Bologna, Italy) ,  Luca Laghi (University of Bologna, Italy) ,  Peter S Belton (University of East Anglia, UK) ,  L. A. Colnago
Publisher:   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:  

9781782620310


ISBN 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   Availability explained
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 Contents

Quantitative NMR; Quality and Safety; On line non-invasive NMR; Multiscale definition of food; Foodomics; New developments; Subject Index

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