Magnetic Resonance in Food Science: A View to t. Gil, Delgadillo, Belton**

Royal Society of Chemistry

Magnetic Resonance in Food ScienceA View to the Future\nAuthor(s): G A Webb, Peter S Belton, A M Gil, I Delgadillo\nFormat: Hardback\nPublisher: Royal Society of Chemistry, United Kingdom\nImprint: Royal Society of Chemistry\nISBN-13: 9780854048700, 978-0854048700\nSynopsis\nMagnetic 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 .