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Book Cover

Title Magnetic resonance in food science : latest developments / edited by P.S. Belton [and others]
Published Cambridge : RS. C, [2003]
Online access available from:
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Description 1 online resource (ix, 272 pages) : illustrations
Series Special publication ; no. 286
Special publication (Royal Society of Chemistry) ; no. 286
Summary The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. From assessment of meat quality, through to a study of beer components and the effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area. Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics in food; and food quality control. With contributions from international experts, this book is essential reading for academics and industrialists in food science. It is the latest in a series of titles in this area published by the RSC. Visit for further information
Notes Proceedings of a conference held at the Institut Agronomique Paris-Grignon, 4-6 September 2002
Bibliography Includes bibliographical references and index
Notes Print version record
Subject Food -- Analysis -- Congresses.
Magnetic resonance imaging -- Congresses.
Genre/Form Conference papers and proceedings.
Conference papers and proceedings.
Form Electronic book
Author Belton, P. S.
ISBN 1847551262 (electronic bk.)
9781847551269 (electronic bk.)