Magnetic Resonance in Food Science Challenges in a Changing World by Graham A. Webb, MarГ­a GuГ°jГіnsdГіttir, Peter S. Belton

Magnetic Resonance in Food Science Challenges in a Changing World



Download Magnetic Resonance in Food Science Challenges in a Changing World




Magnetic Resonance in Food Science Challenges in a Changing World Graham A. Webb, MarГ­a GuГ°jГіnsdГіttir, Peter S. Belton
Language: English
Page: 271
Format: pdf
ISBN: 0854041176, 9780854041176
Publisher: Royal Society of Chemistry

This book is part of the continuing series of proceedings on applications of magnetic resonance to food science. The aim of the book is to bring the reader up-to-date with the state-of-the-art of the subject. The authors are from Europe, North and South America, Asia and Australia giving a global perspective to the subject. The range of the book is broad covering sensory science, authenticity, functionality, solid state methods and new methods.

About the Author

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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