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Offering state-of-the-art material, Magnetic Resonance in Food Science: A View to the Future is essential reading for both academics and industrialists in food science.
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Review:
..". a valuable addition to the literature. It should be of great use in research, tertiary education and industrial situations and is highly recommended."--Food Australia, 55, (1, 2) January/February 2003, p 53
About the Author:
Imad Farhat is the Global Technology Manager at Firmenich, one of the main Fragrance and Flavor multinationals. Dr Farhat has been involved in the applications of magnetic resonance in food sciences for more than 13 years, in particular during his research career at the Division of Food Sciences of the University of Nottingham where he was a Senior Lecturer in Food Physical Chemistry, and also in his current position. Peter Belton has more than 30 years academic and industrial experiences in magnetic resonance. He is a world authority in food spectroscopy having led the spectroscopy facility at the Institute of Food Research in Norwich where he held several leadership positions before joining the University of East Anglia where he holds a Chair in Chemistry. Professor Belton was President of the Institute of Food Science and Technology (2003-2005). Graham Webb was actively engaged in research in many aspects of NMR for more than 25 years both at University College London and the University of Surrey, where he became a Professor of Physical Chemistry. He is the editor of Annual Reports on NMR (since 1975) and The Royal Society of Chemistry Specialist Periodical Reports on NMR (since 1978).
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- PublisherRoyal Society of Chemistry
- Publication date2001
- ISBN 10 0854048707
- ISBN 13 9780854048700
- BindingHardcover
- Number of pages284
- EditorWebb G A, Belton Peter S, Gil A M
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