Magnetic Resonance in Food Science
Contributors: P. S. Belton (Editor); I. Delgadillo (Editor); A. M. Gil (Editor); Graham A. Webb (Editor)
Publisher: Royal Society of Chemistry
Published: December 31, 1995
Language: eng
Format: Hardcover
Number of pages: 302
ISBN-13: 9780854047253
Subjects: Food & beverage technology; Magnetic resonance; Food Engineering; Science; Science/Mathematics; Food Science; Chemistry - General
First sentence: The processes involved in the growing, processing, distribution, and eating of food around the world are both complex and diverse.
Description: Presents an up-to-date account of progress in this area. Discusses developments in its applications, analysis and authentication, nutrition, and the study of biopolymers and complex systems. Of interest to professionals and graduates in food science, agrochemistry and applied spectroscopy.