Magnetic Resonance in Food Science

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Author: A.M. Gil, Doug Rutledge, Peter S. Belton and G.A. Webb Series: Special Publications

With contributions from international experts, this book is essential reading for academics and industrialists in food science.

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Summary

With contributions from international experts, this book is essential reading for academics and industrialists in food science.

Description

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, this title 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 control. With contributions from international experts, this book should be useful reading for academics and industrialists in food science.

Critic Reviews

“The comprehensive, yet specialised nature of this book suggests that it will be of primary interest to academics, material scientists or to forward looking plant managers.”

A must for all researchers with a genuine and cosmopolitan interest in all aspects of magnetic resonance. Journal of the Science of Food and Agriculture, July 2004 (I M Morrison)
Food Australia 58 (3) - March 2006 (Dr Robert Sleigh)
"... it succeeds admirably in updating the researcher with progress in NMR applications for food science, and in opening up further application possibilities." Chemistry and Industry, 6 October 2003
"... of interest to academics and industrialists in food science... " Carbohydrate Polymers, 55, 2004, 333