Advances in magnetic resonance in food science
著者
書誌事項
Advances in magnetic resonance in food science
（Special publication / Royal Society of Chemistry, no. 231）
Royal Society of Chemistry, c1999
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注記
Includes bibliographical references and index
"Proceedings of the Fourth International Conference on Applications of Magnetic Resonance in Food Science, held on 7-9 September 1998 in Norwich, UK"--T.p. verso
内容説明・目次
内容説明
The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is ably demonstrated in Advances in Magnetic Resonance in Food Science. Topics covered include development of the technique, functional constituents of food, signal treatment and analysis, along with applications of magnetic resonance to food processing and engineering. Presenting the state-of-the-art in the subject, the international flavour of the contributions will make this essential reading for both academics and industrialists in food science.
目次
- Magnetic Resonance in Food: The Developing Scene
- Water, Ions and Small Molecules in Food
- Functional Constituents of Food
- Signal Treatment and Analysis in Magnetic Resonance
- Applications of Magnetic Resonance to Food Processing and Engineering
- Subject Index.
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