Magnetic Resonance in Food Science: Challenges in a Changing

Magnetic Resonance in Food ScienceChallenges in a Changing World\nAuthor(s): Mara Gujnsdttir, Peter S Belton, G A Webb\nFormat: Hardback\nPublisher: Royal Society of Chemistry, United Kingdom\nImprint: Royal Society of Chemistry\nISBN-13: 9780854041176, 978-0854041176\nSynopsis\nThe 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. This book is part of the continuing series of proceedings of the biennial conferences on applications of magnetic resonance to food science. As always, the aim of the book is to bring the reader up-to-date with the state-of-the-art of the subject. The speakers came from Europe, North and South America, Asia and Australasia giving a global perspective to the event. The range of the conference was broad covering sensory science, authenticity, functionality, solid state methods and new methods. .