During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and is rapidly increasing.Currently there is no book specifically for the needs of food scientists interested in applying NMR spectroscopy in their line of research. This book fillsthe gap by providing a day to day NMR guide for the food scientist, giving not only the basic theoretical aspects of NMR spectroscopy, but also practical information on sample preparation, experimental conditions and data analysis. The information on NMR experiment setup, acquisition and spectral analysis for the study of different food categories make this book a practical hands-on manual for food scientists wishing to implement novel NMR spectroscopy-based analytical techniques in their field. INDICE: Preface; Introduction; Theoretical Aspects; Instrumentation; Sample Preparation; Experimental Conditions; Selected Applications
- ISBN: 978-1-84973-175-1
- Editorial: Royal Society of Chemistry
- Encuadernacion: Cartoné
- Páginas: 220
- Fecha Publicación: 31/08/2012
- Nº Volúmenes: 1
- Idioma: Inglés