Magnetic resonance in food science [[electronic resource] ] : latest developments / / edited by P.S. Belton ... [et al.]
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| Titolo: |
Magnetic resonance in food science [[electronic resource] ] : latest developments / / edited by P.S. Belton ... [et al.]
|
| Pubblicazione: | Cambridge, : RSC, 2003 |
| Descrizione fisica: | 1 online resource (284 p.) |
| Disciplina: | 664.07 |
| Soggetto topico: | Food - Analysis |
| Magnetic resonance imaging | |
| Altri autori: |
BeltonP. S
|
| Note generali: | "The proceedings of Magnetic Resonance in Food Science: Latest Developments held in Paris on 4-6 September 2002."--T.p. verso. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Nota di contenuto: | 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.pdf |
| BK9780854048861-00144.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.pdf | |
| Sommario/riassunto: | 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.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 contro |
| Titolo autorizzato: | Magnetic resonance in food science |
| ISBN: | 1-84755-126-2 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910778309503321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
Special publication (Royal Society of Chemistry (Great Britain)) ; ; no. 286.