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Magnetic Resonance in Food Science on Hardback
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Magnetic Resonance in Food Science

Defining Food by Magnetic Resonance
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Description

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.
Release date NZ
April 16th, 2015
Audience
  • Professional & Vocational
Contributors
  • Edited by Francesco Capozzi
  • Edited by Luca Laghi
  • Edited by Peter S. Belton
Illustrations
No
Pages
223
Dimensions
156x234x20
ISBN-13
9781782620310
Product ID
23113384

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