Magnetic Resonance in Food Science. Latest Developments
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Author(s): P. S. Belton et al. (Eds)
Publisher: Royal Society of Chemistry
ISBN: 0854048863
Format: hardback
272pp
Price: £89.50
Review Date: 22 April 2003
Review: The various chemical, physical and biological properties of food components can be examined using various methods, including NMR. Recently NMR has been used to detect adulteration and look at the characteristics of a product. It can also be used to monitor the water and fat content of foods. Food science, itself, includes many aspects of physics, including molecular structure and reactivity, analysis and rheology. These are papers from the Conference held in Paris in September 2002. The conference was divided into four Symposia, covering: magnetic resonance as a developing science; the human aspect of food; the structure and dynamics of food; and food quality control.