Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance

Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance

eBook - 2015
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Lightning Source, Inc. Ebooks
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 aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.

Ingram Publishing Services
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.

Publisher: [Place of publication not identified] :, National Book Network International,, 2015
ISBN: 9781782622741
1782622748
9781782620310
Characteristics: 1 online resource
Additional Contributors: Laghi, Luca
Belton, Peter S.

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