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OverviewThere are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book presents the latest innovations in magnetic resonance and in particular new applications to understanding the functionality of foods, their processing and stability and their impact on health, perception and behaviour. Drawing on expert knowledge from academia and industry, coverage includes structure and function, emphasizing respectively applications of spectroscopy/relaxometry and imaging/diffusometry; high resolution NMR spectroscopy as applied to quality and safety and foodomics; and, for the first time, dedicated information on perception and behaviour demonstrating the progress that has been made in applications of fMRI in this field. Providing a resource for any newcomer to the field or for those in need of a rapid update of the latest developments, this title will be an indispensable reference tool. Full Product DetailsAuthor: John van Duynhoven (Unilever, Netherlands) , Peter S Belton (University of East Anglia, UK) , G A Webb (University of Glasgow, UK) , Henk van As (Wageningen University, Netherlands)Publisher: Royal Society of Chemistry Imprint: Royal Society of Chemistry Volume: Volume 343 Dimensions: Width: 15.60cm , Height: 2.10cm , Length: 23.40cm Weight: 0.516kg ISBN: 9781849736343ISBN 10: 1849736340 Pages: 235 Publication Date: 11 March 2013 Audience: Professional and scholarly , Professional and scholarly , Professional & Vocational , 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 ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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