Magnetic Resonance in Food Science: A view to the future

Webb, G A, Belton, Peter, Gil, A M and Delgadillo, I (2001) Magnetic Resonance in Food Science: A view to the future. Royal Society of Chemistry. ISBN 978-1-84755-125-2

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Abstract

Magnetic resonance has long demonstrated its tremendous versatility in many areas of science. Nowhere has this been more apparent than in food science, where problems encountered in a variety of situations can be resolved using one of the many techniques available to the magnetic resonance practitioner. From structural studies and investigations of molecules in frozen sugar solutions, to identifying the origins of salmon and detecting free radicals in irradiated food, magnetic resonance techniques can provide useful information. Divided into four sections entitled A View Towards the Next Century; Food Safety and Health; Structure and Dynamics; and Analysis, Monitoring and Authentication, the book consists of top quality contributions from renowned international scientists, and looks at what magnetic resonance techniques can offer both now and in the future. Offering state-of-the-art material, Magnetic Resonance in Food Science: A View to the Future is essential reading for both academics and industrialists in food science.

Item Type:	Book
Faculty \ School:	Faculty of Science > School of Chemistry (former - to 2024)
UEA Research Groups:	Faculty of Science > Research Groups > Biophysical Chemistry (former - to 2017)
Depositing User:	Rachel Smith
Date Deposited:	22 Feb 2011 13:16
Last Modified:	24 Sep 2024 08:33
URI:	https://ueaeprints.uea.ac.uk/id/eprint/21285
DOI:	10.1039/9781847551252

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