The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this book. Topics

The 26 presentations from the September 1998 conference demonstrate the protean nature of magnetic resonance techniques in dealing with problems arising in many

Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications

During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to inc

The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various ne