Magnetic Resonance in Food Science: From Food to Thought
John van Duynhoven, Peter S Belton, G A Webb, Henk van As
There 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 draws on the experts from academia and industry that are committed to the utilisation of magnetic resonance tools to improve our understanding of food systems. It includes dedicated sections on structure and function, composition and quality, food quality and safety, nutritional metabolomics and in-vivo MRI. Covering the latest technical innovations and their current and potential applications to the understanding of food materials, this book provides a resource for any newcomer to the field or for those in need of a rapid update of the latest developments.
Godina:
2013
Izdavač:
Royal Society of Chemistry
Jezik:
english
Strane:
220
ISBN 10:
1849736340
ISBN 13:
9781849736343
Serije:
Special Publication
Fajl:
PDF, 19.10 MB
IPFS:
,
english, 2013