Magnetic Resonance in Food Science
eBook - PDF

Magnetic Resonance in Food Science

Defining Food by Magnetic Resonance

  1. 223 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Magnetic Resonance in Food Science

Defining Food by Magnetic Resonance

About this book

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.

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Yes, you can access Magnetic Resonance in Food Science by Francesco Capozzi, Luca Laghi, Peter S Belton in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Analytic Chemistry. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Royal Society of Chemistry
Year
2015
eBook ISBN
9781782622741
Edition
1
Topic
Physical Sciences
Subtopic
Analytic Chemistry

Table of contents

  1. Cover
  2. Contents
  3. Rapid determination of food quality using steady state free precession sequences in TD-MNR spectroscopy
  4. Quantitative NMR
  5. Quality and Safety
  6. On-line Non-invasive NMR
  7. Multiscale Definition of Food
  8. Foodomics
  9. New Developments
  10. Subject Index