This book presents contributions from the 8th International Conference on the Applications of Magnetic Resonance in Food Science 2006. It provides an overview of food in the human body; food quality covering animal metabonomics, structure of food systems, food stability and authentication; food processing with an emphasis on dynamic processes; new technologies and novel data analysis.
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Book Description
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A must for all researchers with a genuine and cosmopolitan interest in all aspects of magnetic resonance.
--This text refers to an alternate
Hardcover
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Book Description
Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contributions from the world's leading scientists. Contributions from the 8th International Conference on the Applications of Magnetic Resonance in Food Science, 2006 are presented here with a Preface by the Editors. This important resource provides an overview of: Food in the human body including MRI and metabonomics studies; Food quality covering animal metabonomics, structure of food systems, food stability and authentication; Food processing with emphasis on dynamic processes; and New technologies, novel data analysis and exploitation.
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free induction decay, outer crumb, ternary experimental design, meal dilution, meal viscosity, viscous meal, yoghurt type, column entropy, regular polenta, propanol content, cornmeal grains, moisture signal, inner crumb, fruit percentage, part salted, bread samples, intact kernel, soy bread, embryo region, soy ingredients, starch retrogradation, constant water content, pure lard, instant polenta, antral motility Key Phrases - Capitalized Phrases (CAPs): (learn more)
Magnetic Resonance, Food Science, Food Quality, Food Chem, Human Body, Food Processing, University of Nottingham, New York, Royal Society of Chemistry, Cereal Chem, Food Agric, Journal of Chemical Physics, International Conference, The Industrial Perspective, American Journal of Clinical Nutrition, British Journal of Nutrition, The Netherlands, Sutton Bonington Campus, Analytica Chimica Acta, Oxford Instruments, Plant Physiol, Cereal Sci, Current Opinion, Water Exudation, University of Manitoba Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
free induction decay, outer crumb, ternary experimental design, meal dilution, meal viscosity, viscous meal, yoghurt type, column entropy, regular polenta, propanol content, cornmeal grains, moisture signal, inner crumb, fruit percentage, part salted, bread samples, intact kernel, soy bread, embryo region, soy ingredients, starch retrogradation, constant water content, pure lard, instant polenta, antral motility Key Phrases - Capitalized Phrases (CAPs): (learn more)
Magnetic Resonance, Food Science, Food Quality, Food Chem, Human Body, Food Processing, University of Nottingham, New York, Royal Society of Chemistry, Cereal Chem, Food Agric, Journal of Chemical Physics, International Conference, The Industrial Perspective, American Journal of Clinical Nutrition, British Journal of Nutrition, The Netherlands, Sutton Bonington Campus, Analytica Chimica Acta, Oxford Instruments, Plant Physiol, Cereal Sci, Current Opinion, Water Exudation, University of Manitoba Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
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