This book is part of the continuing series of proceedings on applications of magnetic resonance to food science. The aim of the book is to bring the reader up-to-date with the state-of-the-art of the subject. The authors are from Europe, North and South America, Asia and Australia giving a global perspective to the subject. The range of the book is broad covering sensory science, authenticity, functionality, solid state methods and new methods.
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Book Description
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Book Description
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. This book is part of the continuing series of proceedings of the biennial conferences on applications of magnetic resonance to food science. The aim of the book is to bring the reader up to date with the state of the art of the subject by covering a broad range of topics, including sensory science, authenticity, functionality, solid state methods and new methods. With contributions from international experts, this book is essential reading for academics and industrialists in food science.
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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. This book is part of the continuing series of proceedings of the biennial conferences on applications of magnetic resonance to food science. As always, the aim of the book is to bring the reader up-to-date with the state-of-the-art of the subject. The speakers came from Europe, North and South America, Asia and Australasia giving a global perspective to the event. The range of the conference was broad covering sensory science, authenticity, functionality, solid state methods and new methods. Magnetic Resonance in Food Science is a global survey written by leading authorities. It provides readers with an awareness of current activity in the field and potential applications.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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ostwald ripening, field cycling, lipoproteic matrix, rehydrated milk powder, rigor salted, fresh microwaved, solid proton fraction, radial pericarp, food irradiation control, farmed cod, pre rigor, wild cod, rigor samples, rumenic acid, soy addition, air bubble content, locular tissue, cellulose radicals, anomeric region, frozen microwaved, margarine samples, outer pericarp, casein particles, cod samples, fat crystal network Key Phrases - Capitalized Phrases (CAPs): (learn more)
Magnetic Resonance, Food Science, Food Chem, New Techniques, Meat Sci, Other Techniques, Food Res, Dairy Sci, Crystal Growth, Food Agric, Oil Chem, New York, Principal Component Analysis, South Africa, Dairy Res, Cereal Chem, Clin Nutr, Igor Pro, Food Analyzer, Bruker Optics, Stellenbosch University, Faculty of Life Sciences, Food Eng, University of Copenhagen, New Castle Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
ostwald ripening, field cycling, lipoproteic matrix, rehydrated milk powder, rigor salted, fresh microwaved, solid proton fraction, radial pericarp, food irradiation control, farmed cod, pre rigor, wild cod, rigor samples, rumenic acid, soy addition, air bubble content, locular tissue, cellulose radicals, anomeric region, frozen microwaved, margarine samples, outer pericarp, casein particles, cod samples, fat crystal network Key Phrases - Capitalized Phrases (CAPs): (learn more)
Magnetic Resonance, Food Science, Food Chem, New Techniques, Meat Sci, Other Techniques, Food Res, Dairy Sci, Crystal Growth, Food Agric, Oil Chem, New York, Principal Component Analysis, South Africa, Dairy Res, Cereal Chem, Clin Nutr, Igor Pro, Food Analyzer, Bruker Optics, Stellenbosch University, Faculty of Life Sciences, Food Eng, University of Copenhagen, New Castle Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
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