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Magnetic resonance in food science : The multivariate challenge.

Publisher: Cambridge : Royal Society of Chemistry : [distributor] RSC Distribution Services], 2005.
Series: Special publication
Edition/Format:   Computer file : EnglishView all editions and formats
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Material Type: Internet resource
Document Type: Internet Resource, Computer File
ISBN: 1847551270 9781847551276
OCLC Number: 873739758
Notes: This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the application of multivariate data analytical protocols. This book provides an up-to-date, global perspective of the latest developments in the field, including methods of studying metabolic processes both in vivo and in vitro, functional MRI and the sensory perception of food. Content is divided into five sections: sensory science; aroma and flavour; authenticity and quantification of food; functionality, structure and ingredients; applications of solid-state methods; and new NMR methods and instrumentation. Magnetic Resonance in Food Science: The Multivariate Challenge is ideal for graduates and researchers as well as for academics and professionals in the field.
Description: 248 p.
Series Title: Special publication

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