Magnetic resonance in food science : latest developments

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, this title 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 should be useful reading for academics and industrialists in food science.