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Advances in Magnetic Resonance in Food Science
1st Edition - April 1, 1999
Authors: P S Belton, B P Hills, G. A. Webb
Language: English
Hardback ISBN:9781855737730
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eBook ISBN:9781845698133
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The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this book. Topics covered include…Read more
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The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this book. 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. The international flavour of the contributions to this text aim to make it of value to both academics and industrialists in food science.
Academics and industrialists in food science
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.
No. of pages: 304
Language: English
Edition: 1
Published: April 1, 1999
Imprint: Woodhead Publishing
Hardback ISBN: 9781855737730
eBook ISBN: 9781845698133
PB
P S Belton
Affiliations and expertise
Institute of Food Science
GW
G. A. Webb
Affiliations and expertise
Department of Chemical Physics, University of Surrey, Guildford, Surrey. England
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