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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 covered include development of the technique, functional constituents of food, signal treatment and analysis, along with applications of magnetic resonance to food processing and engineering. The international flavour of the contributions to this text aim to make it of value to both academics and industrialists in food science.

Food --- Magnetic resonance. --- Analysis. --- Resonance, Magnetic --- Atoms --- Magnetic fields --- Nuclear spin --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Chemistry --- Composition --- 664 --- 641.1 --- 544.176 --- 537.635 --- 537.635 Magnetic resonances --- Magnetic resonances --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- Foodstuffs from the point of view of properties. Nutritional value --- 664 Production and preservation of solid foodstuffs --- Production and preservation of solid foodstuffs --- Nuclear magnetic resonance spectra. Nuclear Overhauser effect spectra