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, 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.