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Magnetic Resonance in Food Science

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Published by Royal Society of Chemistry .
Written in English


  • Food & beverage technology,
  • Magnetic resonance,
  • Food Engineering,
  • Science,
  • Science/Mathematics,
  • Food Science,
  • Chemistry - General

Book details:

Edition Notes

ContributionsP. S. Belton (Editor), I. Delgadillo (Editor), A. M. Gil (Editor), Graham A. Webb (Editor)
The Physical Object
Number of Pages302
ID Numbers
Open LibraryOL11609913M
ISBN 100854047255
ISBN 109780854047253

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  Purchase Advances in Magnetic Resonance in Food Science - 1st Edition. Print Book & E-Book. ISBN , Modern Magnetic Resonance provides a unique and comprehensive resource on up-to-date uses and applications of magnetic resonance techniques in the sciences, including chemistry, biology, materials, food, medicine, pharmaceuticals and marine sciences. The . This book is part of the continuing series of proceedings of the biennial conferences 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 by covering a broad range of topics, including sensory science, authenticity, functionality, solid state Author: María Guðjónsdóttir. Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has established an international reputation as the forum for advances in applications of .

About this book. 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, are presented here with a foreword by the Editors. Other chapters consider research on potential new technologies, including surface penetrating radar, microwave reflectance, nuclear magnetic resonance, electrical impedance and ultrasound. Detecting foreign bodies in food is a standard reference for all .   Magnetic Resonance Imaging in Food Science provides researchers with the most up-to-date, detailed coverage of: Traditional and cutting-edge MRI food imaging techniques and technologies, including STRAFI, gradient-echo imaging, and functional imaging Whole plant functional imaging, flow imaging and rheology, and other specialized MRI Author: Brian Hills. Get this from a library! Magnetic resonance imaging in food science. [Brian Hills] -- This book presents a unified approach to food imaging by considering how MRI studies of foods undergoing processes such as drying, freezing, baking, extrusion, and freeze-drying can be modeled using.

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