Application of NMR and Hyphenated Nmr Spectroscopy for the Study of Beer Components

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abstract

The 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. From assessment of meat quality, through to a study of beer components and the effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area. Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics in food; and food quality control. With contributions from international experts, this book is essential reading for academics and industrialists in food science. It is the latest in a series of titles in this area published by the RSC.

authors

P. S. Belton, A. M. Gil, G. A. Webb, D. Rutledge, I. F. Duarte, M. Spraul, M. Godejohann, U. Bruumann and A. M. Gil

our authors

foto Ana Maria Pissarra Coelho Gil

Ana Maria Pissarra Coelho Gil

Associate Professor with Aggregation

Groups

G5 - Biomimetic, Biological and Living Materials

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Publication Details

type
Book Chapter
year
2003
Book Title
Magnetic Resonance In Food Science - Latest Developments
editors
Webb GA, Belton PS, Gil AM, Rutledge DN
publisher
The Royal Society Of Chemistry
isbn
978-0-85404-886-1
book digital object identifier
10.1039/9781847551269-FP007

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