Capozzi / Laghi / Belton Magnetic Resonance in Food Science

Defining Food by Magnetic Resonance
1. Auflage 2015
ISBN: 978-1-78262-274-1
Verlag: Royal Society of Chemistry
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 223 Seiten

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 industrialists who are committed to the utilisation of MR tools to improve our understanding of food.

Autoren/Hrsg.

Capozzi, Francesco

Laghi, Luca

Belton, Peter S

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Magnetresonanz

Inhaltsverzeichnis

Quantitative NMR;

Quality and Safety;

On line non-invasive NMR;

Multiscale definition of food;

Foodomics;

New developments;

Subject Index