Magnetic Resonance in Food Science: A View to the Future Editors: G A Webb, Peter S Belton, A M Gil, I Delgadillo
Recent advances in solid-state NMR
Rheo-NMR of carrageenan gels and sols
Fast field cycling NMR-applications to food
Starch granules- a multinuclear magnetic resonance study
Restricted rotation in the lecithin-water sustem
Molecular mobility in frozen sugar solutions
Analysis, monitoring and authentication
High resolution NMR of virgin olive oil
Publication details
- Print publication date
- 29 Mar 2001
- Copyright year
- 2001
- Print ISBN
- 978-0-85404-870-0
- PDF eISBN
- 978-1-84755-125-2
About this book
Magnetic 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 quality contributions from renowned international scientists, and looks at what magnetic resonance techniques can offer both now and in the future. Offering state-of-the-art material, Magnetic Resonance in Food Science: A View to the Future is essential reading for both academics and industrialists in food science.