Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance (Hardback)Francesco Capozzi (editor), Luca Laghi (editor), Peter S. Belton (editor), L. A. Colnago (author of contributions), A. Gerdova (author of contributions), Maria Dolores Guillen (author of contributions), E. J. J. Van Velzen (author of contributions), R. Anedda (author of contributions), R. Consonni (author of contributions), E. Humpfer (author of contributions)
Hardback 223 Pages / Published: 16/04/2015
- We can order this
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 magnetic resonance to food, the coverage will be dedicated to multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P. Hills), quality and safety and new developments in the area. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.
Publisher: Royal Society of Chemistry
Number of pages: 223
Weight: 498 g
Dimensions: 234 x 156 x 20 mm
You may also be interested in...
Please sign in to write a review
Simply reserve online and pay at the counter when you collect. Available in shop from just two hours, subject to availability.
Thank you for your reservation
Your order is now being processed and we have sent a confirmation email to you at
When will my order be ready to collect?
Following the initial email, you will be contacted by the shop to confirm that your item is available for collection.
Call us on or send us an email at
Unfortunately there has been a problem with your order
Please try again or alternatively you can contact your chosen shop on or send us an email at