Magnetic Resonance in Food Science: From Molecules to Man - Couverture rigide

Couverture rigide

ISBN 10 : 0854043403 ISBN 13 : 9780854043408

Editeur : Royal Society of Chemistry, 2007

Synopsis

An authoritative summary of state-of the-art research contributions from the world's leading scientists.

A propos du livre

À propos de l'auteur

Imad Farhat is the Global Technology Manager at Firmenich, one of the main Fragrance and Flavor multinationals. Dr Farhat has been involved in the applications of magnetic resonance in food sciences for more than 13 years, in particular during his research career at the Division of Food Sciences of the University of Nottingham where he was a Senior Lecturer in Food Physical Chemistry, and also in his current position. Peter Belton has more than 30 years academic and industrial experiences in magnetic resonance. He is a world authority in food spectroscopy having led the spectroscopy facility at the Institute of Food Research in Norwich where he held several leadership positions before joining the University of East Anglia where he holds a Chair in Chemistry. Professor Belton was President of the Institute of Food Science and Technology (2003-2005). Graham Webb was actively engaged in research in many aspects of NMR for more than 25 years both at University College London and the University of Surrey, where he became a Professor of Physical Chemistry. He is the editor of Annual Reports on NMR (since 1975) and The Royal Society of Chemistry Specialist Periodical Reports on NMR (since 1978).

Détails de l'édition

• Éditeur: Royal Society of Chemistry
• Date d'édition: 2007
• Langue: anglais
• ISBN 10: 0854043403
• ISBN 13: 9780854043408
• Reliure: Relié
• Nombre de pages: 238
• Éditeur: Farhat I A, Belton Peter S, Webb G
• Coordonnées du fabricant: non disponible
• Personne responsable: GPSR Kontakt; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Allemagne