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 (q NMR), 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.
表中的内容
Quantitative NMR; Quality and Safety; On line non-invasive NMR; Multiscale definition of food; Foodomics; New developments; Subject Index购买此电子书可免费获赠一本!
语言 英语 ● 格式 PDF ● 网页 223 ● ISBN 9781782622741 ● 文件大小 5.6 MB ● 编辑 Francesco Capozzi & Luca Laghi ● 出版者 Royal Society of Chemistry ● 发布时间 2015 ● 版 1 ● 下载 24 个月 ● 货币 EUR ● ID 5495432 ● 复制保护 Adobe DRM
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