03474nam 2200589 a 450 991077830950332120200520144314.01-84755-126-2(CKB)1000000000791335(EBL)1185681(SSID)ssj0000379443(PQKBManifestationID)11260019(PQKBTitleCode)TC0000379443(PQKBWorkID)10365789(PQKB)10633186(MiAaPQ)EBC1185681(Au-PeEL)EBL1185681(CaPaEBR)ebr10621242(CaONFJC)MIL871964(OCoLC)849723327(PPN)198469802(EXLCZ)99100000000079133520121127d2003 uy 0engur|n|---|||||txtccrMagnetic resonance in food science[electronic resource] latest developments /edited by P.S. Belton ... [et al.]Cambridge RSC20031 online resource (284 p.)Special publication ;no. 286"The proceedings of Magnetic Resonance in Food Science: Latest Developments held in Paris on 4-6 September 2002."--T.p. verso.0-85404-886-3 Includes bibliographical references and index.BK9780854048861-FX001; 9780854048861_txt; 9BK9780854048861-FP001.pdf; 9BK9780854048861-FP005.pdf; 9BK9780854048861-FP007.pdf; BK9780854048861-00001.pdf; BK9780854048861-00003.pdf; BK9780854048861-00017.pdf; BK9780854048861-00025.pdf; BK9780854048861-00038.pdf; BK9780854048861-00046.pdf; BK9780854048861-00054.pdf; BK9780854048861-00062.pdf; BK9780854048861-00070.pdf; BK9780854048861-00077.pdf; BK9780854048861-00085.pdf; BK9780854048861-00093.pdf; BK9780854048861-00099.pdf; BK9780854048861-00101.pdf; BK9780854048861-00110.pdf; BK9780854048861-00121.pdf; BK9780854048861-00136.pdfBK9780854048861-00144.pdfBK9780854048861-00151.pdf; BK9780854048861-00159.pdf; BK9780854048861-00161.pdf; BK9780854048861-00172.pdf; BK9780854048861-00180.pdf; BK9780854048861-00186.pdf; BK9780854048861-00199.pdf; BK9780854048861-00207.pdf; BK9780854048861-00209.pdf; BK9780854048861-00223.pdf; BK9780854048861-00231.pdf; BK9780854048861-00239.pdf; BK9780854048861-00255.pdf; BK9780854048861-00261.pdf; BK9780854048861-00267.pdfThe 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.From assessment of meat quality, through to a study of beer components and the effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area. Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics in food; and food quality controSpecial publication (Royal Society of Chemistry (Great Britain)) ;no. 286.FoodAnalysisCongressesMagnetic resonance imagingCongressesFoodAnalysisMagnetic resonance imaging664.07Belton P. S93538MiAaPQMiAaPQMiAaPQBOOK9910778309503321Magnetic resonance in food science3766183UNINA