Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance
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…
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Produktdetails
Weitere Autoren: Laghi, Luca (Hrsg.) / Belton, Peter S. (Hrsg.)
- ISBN: 978-1-78262-031-0
- EAN: 9781782620310
- Produktnummer: 17641800
- Verlag: Royal Society Of Chemistry
- Sprache: Englisch
- Erscheinungsjahr: 2015
- Seitenangabe: 223 S.
- Masse: H23.9 cm x B16.0 cm x D2.0 cm 544 g
- Reihenbandnummer: 349
- Gewicht: 544
1 weiteres Werk von Francesco (Hrsg.) Capozzi:
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