Magnetic Resonance Imaging in Food Science

en Limba Engleză Hardback – 26 apr 1998

Magnetic Resonance Imaging wird erst seit relativ kurzer Zeit auch zur Analytik von Nahrungsmitteln angewendet. Die Technik ist hervorragend geeignet zur Verfolgung von Vorgängen wie Trocken, Gefrieren, Backen und Gefriertrocknen und kann dabei helfen, die Qualität von Lebensmitteln entscheidend zu verbessern. Diese aktuellste und ausführlichste momentan erhältliche Referenz ist ein wertvolles Hilfsmittel für Forschungsalltag und Lehre.

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Specificații

ISBN-13: 9780471170877
ISBN-10: 0471170879
Pagini: 352
Dimensiuni: 159 x 236 x 29 mm
Greutate: 0.64 kg
Ediția:New.
Editura: Wiley
Locul publicării:Hoboken, United States

Public țintă

Resezarch Scientists involved in Food Science, Food Engineering, and Food Technology, NMR/MRI (Nuclear Magnetic Resonance/Magnetic Resonance Imaging), Spectroscopists and Graduate Students in Spectroscopy and Food Science. There is a secondary market among Professional Food Processing Engineers (this market segment is expected to expand over the next few years).

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Descriere

"Hills is probably the best person I can think of to write this book. He has the deepest background combined with considerable experience in solving problems with food. " -R.G. Bryant, University of Virginia. Food scientists have many excellent tools at their disposal with which to study food at both the micro- and macrostructural levels.

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