Magnetic Resonance in Food Science

Zusatztext

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.

Autorenportrait

PS Belton is Professor of Chemistry at the University of East Anglia and is a former Deputy Director of the Institute of Food Research, UK. M Gudjonsdottir is a Chemical Engineer and Project Manager at Matis' Process Development Department. GA Webb is based at the Royal Society of Chemistry in London. He has edited about 130 volumes, mostly concerned with magnetic resonance studies.

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