Magnetic Resonance in Food Science

Review "...this is a highly technical publication of greatest appeal to specialists in its subject...It is an essential purchase for universities and institutes with food interests, and innovative food scientists may get inspiration browsing through it." ― Food Australia 48 (7) July 1996"...highly recommended to food/beverage scientists and NMR practitioners alike....should be of great value to many in academia and industry." ― The Analyst July 1996"... well ordered ... useful for both NMR users and food scientists." ― Magnetic Resonance in Chemistry, Vol 34, 847-848, 1996 Product Description Presenting an up-to-date account of progress in this very important area, and documenting the latest research findings, Magnetic Resonance in Food Science covers four main areas: developments in its applications; analysis and authentication; nutrition; and the study of biopolymers and complex systems. Comprehensive and detailed, the book is written by experts who demonstrate the importance of magnetic resonance in food science and nutrition, and the relevance of its techniques to industrial practices. Magnetic Resonance in Food Science provides a thorough and wide-ranging round-up of the issues involved, and will be of great use to professionals and graduates in food science, agrochemistry and applied spectroscopy.