Synopses & Reviews
Synopsis
There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book draws on the experts from academia and industry that are committed to the utilisation of magnetic resonance tools to improve our understanding of food systems. It includes dedicated sections on structure and function, composition and quality, food quality and safety, nutritional metabolomics and in-vivo MRI. Covering the latest technical innovations and their current and potential applications to the understanding of food materials, this book provides a resource for any newcomer to the field or for those in need of a rapid update of the latest developments.
Synopsis
There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book presents the latest innovations in magnetic resonance and in particular new applications to understanding the functionality of foods, their processing and stability and their impact on health, perception and behaviour. Drawing on expert knowledge from academia and industry, coverage includes structure and function, emphasizing respectively applications of spectroscopy/relaxometry and imaging/diffusometry; high resolution NMR spectroscopy as applied to quality and safety and foodomics; and, for the first time, dedicated information on perception and behaviour demonstrating the progress that has been made in applications of fMRI in this field. Providing a resource for any newcomer to the field or for those in need of a rapid update of the latest developments, this title will be an indispensable reference tool.
Synopsis
Based on the proceedings of the 11th International Conference on the Applications of Magnetic Resonance in Food Science presenting the latest innovations in magnetic resonance and in particular new applications to understanding the functionality of foods, their processing and stability and their impact on health, perception and behaviour.
Table of Contents
Data Processing and Analysis; Structure and Function, spectroscopy/relaxometry; Structure and Function, imaging/diffusometry; Quality and Safety; FoodOmics; Perception and Behaviour; Subject Index