Magnetic resonance in food science [electronic resource] : the multivariate challenge / edited by P.S. Belton, S.B. Engelsen, H.J. Jakobsen.
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
Saved in:
| Online Access: |
Full Text (via RSC) |
|---|---|
| Corporate Author: | |
| Other Authors: | , , |
| Format: | Electronic Conference Proceeding eBook |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistry,
©2005.
|
| Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 299. |
| Subjects: |
MARC
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| 111 | 2 | |a International Conference on Applications of Magnetic Resonance in Food Science |n (7th : |d 2004 : |c Royal Veterinary and Agricultural University, Copenhagen) | |
| 245 | 1 | 0 | |a Magnetic resonance in food science |h [electronic resource] : |b the multivariate challenge / |c edited by P.S. Belton, S.B. Engelsen, H.J. Jakobsen. |
| 260 | |a Cambridge : |b Royal Society of Chemistry, |c ©2005. | ||
| 300 | |a 1 online resource (ix, 238 pages) : |b illustrations. | ||
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| 490 | 1 | |a Special publication ; |v no. 299. | |
| 500 | |a Papers based on lectures presented at the 7th International Conference on Applications of Magnetic Resonance in Food Science held at the Royal Veterinary and Agricultural University in Copenhagen 13-15 September 2004. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Sensory Science, Aroma and Flavour; Authenticity and Quantification of Food; Functionality, Structure and Ingredients; Applications of Solid-State Methods; New NMR Methods and Instrumentation. | |
| 520 | |a This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. |b The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the application of multivariate data analytical protocols. This book provides an up-to-date, global perspective of the latest developments in the field, including methods of studying metabolic processes both in vivo and in vitro, functional MRI and the sensory perception of food. Content is divided into five sections: sensory science; aroma and flavour; authenticity and quantification of food; functionality, structure and ingredients; applications of solid-state methods; and new NMR methods and instrumentation. Magnetic Resonance in Food Science: The Multivariate Challenge is ideal for graduates and researchers as well as for academics and professionals in the field. | ||
| 588 | 0 | |a Print version record. | |
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| 700 | 1 | |a Belton, P. S. |0 http://id.loc.gov/authorities/names/nr95023238 |1 http://isni.org/isni/0000000114945871. | |
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| 700 | 1 | |a Jakobsen, H. J. |q (Hans Jørgen) |0 http://id.loc.gov/authorities/names/nb2005006739 |1 http://isni.org/isni/0000000037617398. | |
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| 830 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) ; |v no. 299. |0 http://id.loc.gov/authorities/names/n42023070. | |
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