Magnetic Resonance in Food Science: From Molecules to Man
authors Gil AM, Rodrigues J
editors I A Farhat, Peter S Belton, G Webb
chapter title high resolution nmr tools for the analysis of beer and wine
nationality International
abstract Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contributions from the world's leading scientists. Contributions from the 8th International Conference on the Applications of Magnetic Resonance in Food Science, 2006 are presented here with a foreword by the Editors. This important resource provides an overview of: * Food in the human body including MRI and metabonomics studies; * Food quality covering animal metabonomics, structure of food systems, food stability and authentication; * Food processing with emphasis on dynamic processes - including water migration and phase transformations; * New technologies, novel data analysis and exploitation which includes innovations in NMR methodologies, hardware and data analysis. The International Conference on the Applications of Magnetic Resonance in Food Science is the principle conference in the field and attracts contributions from internationally acknowledged experts from industry and academia. The 8th conference was opened with a lecture by Sir Peter Mansfield, Medicine Nobel Prize Laureate.
publisher RSC Pub
isbn 978-0-85404-340-8
year published 2007
beginning page 96
ending page 104

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