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Item Details
Title: MAGNETIC RESONANCE IN FOOD SCIENCE
THE MULTIVARIATE CHALLENGE
By: Peter S. Belton (Editor), S.B. Engelsen (Editor), H.J. Jakobsen (Editor)
Format: Hardback

List price: £99.95
Our price: £89.96
Discount:
10% off
You save: £9.99
ISBN 10: 0854046488
ISBN 13: 9780854046485
Availability: Usually dispatched within 1-3 weeks.
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Stock: Currently 0 available
Publisher: ROYAL SOCIETY OF CHEMISTRY
Pub. date: 1 May, 2005
Series: Special Publications v. 299
Pages: 248
Description: Ideal for graduates and researchers in the field this book provides an up-to-date, global perspective of the latest developments in the field.
Synopsis: The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the application of multivariate data analytical protocols. This book provides an up-to-date, global perspective of the latest developments in the field, including methods of studying metabolic processes both in vivo and in vitro, functional MRI and the sensory perception of food. Content is divided into five sections: sensory science; aroma and flavour; authenticity and quantification of food; functionality, structure and ingredients; applications of solid-state methods; and new NMR methods and instrumentation. Magnetic Resonance in Food Science: The Multivariate Challenge is ideal for graduates and researchers as well as for academics and professionals in the field.
Illustrations: 1, black & white illustrations
Publication: UK
Imprint: Royal Society of Chemistry
Returns: Returnable
Some other items by this author:
ADVANCES IN MAGNETIC RESONANCE IN FOOD SCIENCE
ADVANCES IN MAGNETIC RESONANCE IN FOOD SCIENCE (HB)
ANALYSES FOR HORMONAL SUBSTANCES IN FOOD PRODUCING ANIMALS
ANALYSES FOR HORMONAL SUBSTANCES IN FOOD PRODUCING ANIMALS (HB)
ANNUAL REPORTS ON NMR SPECTROSCOPY (HB)
EXTRACTION OF ORGANIC ANALYTES FROM FOODS
EXTRACTION OF ORGANIC ANALYTES FROM FOODS (HB)
FOOD, SCIENCE AND SOCIETY (HB)
FOOD, SCIENCE AND SOCIETY (PB)
MAGNETIC RESONANCE IN FOOD SCIENCE
MAGNETIC RESONANCE IN FOOD SCIENCE
MAGNETIC RESONANCE IN FOOD SCIENCE
MAGNETIC RESONANCE IN FOOD SCIENCE
MAGNETIC RESONANCE IN FOOD SCIENCE
MAGNETIC RESONANCE IN FOOD SCIENCE
MAGNETIC RESONANCE IN FOOD SCIENCE
MAGNETIC RESONANCE IN FOOD SCIENCE
MAGNETIC RESONANCE IN FOOD SCIENCE (HB)
MAGNETIC RESONANCE IN FOOD SCIENCE (HB)
MAGNETIC RESONANCE IN FOOD SCIENCE (HB)
MAGNETIC RESONANCE IN FOOD SCIENCE (HB)
MAGNETIC RESONANCE IN FOOD SCIENCE (HB)
MAGNETIC RESONANCE IN FOOD SCIENCE (HB)
MASS SPECTROMETRY AND NUTRITION RESEARCH (HB)
NMR SPECTROSCOPY IN FOOD ANALYSIS
NMR SPECTROSCOPY IN FOOD ANALYSIS (HB)
PERSPECTIVES IN MODERN CHEMICAL SPECTROSCOPY (PB)
PSEUDOCEREALS AND LESS COMMON CEREALS (HB)
PSEUDOCEREALS AND LESS COMMON CEREALS (PB)
THE MAILLARD REACTION
THE MAILLARD REACTION (HB)
TRACE ELEMENT ANALYSIS OF FOOD AND DIET
TRACE ELEMENT ANALYSIS OF FOOD AND DIET (HB)

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