The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is ably demonstrated in Advances in Magnetic Resonance in Food Science. Topics covered include development of the technique, functional constituents of food, signal treatment and analysis, along with applications of magnetic resonance to food processing and engineering. Presenting the state-of-the-art in the subject, the international flavour of the contributions will make this essential reading for both academics and industrialists in food science.
Rezensionen / Stimmen
"... a useful overview ..." * Aslib Book Guide, Vol 64, No 7, Ref 804, July 1999 * "... a very clear overview ..." * Nahrung, 44, 2000, Nr 2, p 143. * "... conveys a good impression of an exciting and rapidly developing field." * Magnetic Resonance in Chemistry, 38, 985, 2000 *
Reihe
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Produkt-Hinweis
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Maße
Höhe: 234 mm
Breite: 156 mm
ISBN-13
978-0-85404-724-6 (9780854047246)
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Schweitzer Klassifikation
Herausgeber*in
University of East Anglia, UK
Magnetic Resonance in Food: The Developing Scene; Water, Ions and Small Molecules in Food; Functional Constituents of Food; Signal Treatment and Analysis in Magnetic Resonance; Applications of Magnetic Resonance to Food Processing and Engineering; Subject Index.
