Magnetic Resonance in Food Science

Language: English

Published by Royal Society of Chemistry, GB, 2005

0854046488 / 9780854046485

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Seller: Rarewaves USA United, HEBRON, KY, U.S.A.Rarewaves USA United

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The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the application of multivariate data analytical protocols. This book provides an up-to-date, global perspective of the latest developments in the field, including methods of studying metabolic processes both in vivo and in vitro, functional MRI and the sensory perception of food. Content is divided into five sections: sensory science; aroma and flavour; authenticity and quantification of food; functionality, structure and ingredients; applications of solid-state methods; and new NMR methods and instrumentation. Magnetic Resonance in Food Science: The Multivariate Challenge is ideal for graduates and researchers as well as for academics and professionals in the field.

Seller Inventory # LU-9780854046485

Title
Magnetic Resonance in Food Science
Author
Serge Rezzi
Publisher
Royal Society of Chemistry, GB
Publication year
2005
Condition
New
Binding
Hardback
Language
English
ISBN 10
0854046488
ISBN 13
9780854046485
Item weight
670 grams

Rarewaves USA United

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