Magnetic Resonance in Food Science: From Molecules to Man - Taschenbuch

Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contributions from the world's leading scientists. Contributions from the 8th International Conference on the Applications of Magnetic Resonance in Food Science, 2006 are presented here with a foreword by the Editors. This important resource provides an overview of Food in the human body including MRI and metabonomics studies; Food quality covering animal metabonomics, structure of food systems, food stability and authentication; Food processing with emphasis on dynamic processes - including water migration and phase transformations; New technologies, novel data analysis and exploitation which includes innovations in NMR methodologies, hardware and data analysis.