Peter S Belton – författare
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21 produkter
Magnetic Resonance in Food Science
Challenges in a Changing World
Av María Guðjónsdóttir, Peter S Belton m. fl.
Inbunden, 2009
1847 kr
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The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. This book is part of the continuing series of proceedings of the biennial …
Magnetic Resonance in Food Science
From Molecules to Man
Av I A Farhat, Peter S Belton m. fl.
Inbunden, 2007
1830 kr
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Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contributions from the world's leading scientists. Contributions from the 8th International Conference on the Applications of Magnetic Resonance in Food Science, 2006 are presented here with a foreword by …
Chromatography and Capillary Electrophoresis in Food Analysis
Av Hilmer Sorensen, Susanne Sorensen m. fl.
Inbunden, 1999
1298 kr
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In the rapidly developing field of analysis it is important to be aware of the newest methods within available techniques. Chromatography and Capillary Electrophoresis in Food Analysis describes chromatographic and electrophoretic principles and procedures for analyses of various amphiphilic and …
Maillard Reaction
Av Sian E Fayle, Juliet A Gerrard m. fl.
Inbunden, 2002
1114 kr
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It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods …
Extraction of Organic Analytes from Foods
A Manual of Methods
Av Ron Self, Peter S. Belton m. fl.
Inbunden, 2005
2581 kr
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This book is designed as a laboratory manual of methods used for the preparation and extraction of organic chemical compounds from food sources. It offers ideas on how to facilitate progress towards the total automation of the assay, as well as proposing assays for unknowns by comparison with known …
Magnetic Resonance in Food Science
The Multivariate Challenge
Av Peter S Belton, S B Engelsen m. fl.
Inbunden, 2005
1847 kr
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The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the application of multivariate data analytical …
Magnetic Resonance in Food Science
A View to the Future
Av G A Webb, Peter S Belton m. fl.
Inbunden, 2001
1229 kr
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Magnetic resonance has long demonstrated its tremendous versatility in many areas of science. Nowhere has this been more apparent than in food science, where problems encountered in a variety of situations can be resolved using one of the many techniques available to the magnetic resonance …
Magnetic Resonance in Food Science
Latest Developments
Av Peter S Belton, A M Gil m. fl.
Inbunden, 2003
1664 kr
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The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. From assessment of meat quality, through to a study of beer components and the …
Magnetic Resonance in Food Science
Defining Food by Magnetic Resonance
Av Peter S Belton, Luca Laghi m. fl.
E-bok, 2015
1955 kr
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Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has …
Magnetic Resonance in Food Science
A View to the Future
Av I Delgadillo, A M Gil m. fl.
E-bok, 2007
1275 kr
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Magnetic resonance has long demonstrated its tremendous versatility in many areas of science. Nowhere has this been more apparent than in food science, where problems encountered in a variety of situations can be resolved using one of the many techniques available to the magnetic resonance …
Magnetic Resonance in Food Science
Latest Developments
Av Doug Rutledge, G A Webb m. fl.
E-bok, 2007
1466 kr
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The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. From assessment of meat quality, through to a study of beer components and the …
Magnetic Resonance in Food Science
From Molecules to Man
Av G Webb, Peter S Belton m. fl.
E-bok, 2007
1614 kr
Lägg i varukorg
Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contributions from the world''s leading scientists. Contributions from the 8th International Conference on the Applications of Magnetic Resonance in Food Science, 2006 are presented here with a foreword by …
Magnetic Resonance in Food Science
Challenges in a Changing World
Av G A Webb, Peter S Belton m. fl.
E-bok, 2009
1629 kr
Lägg i varukorg
The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. This book is part of the continuing series of proceedings of the biennial …
Magnetic Resonance in Food Science
An Exciting Future
Av J-P Renou, Peter S Belton m. fl.
Inbunden, 2011
1807 kr
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The Clermont-Ferrand-Theix Institut National de la Recherche Agronomique (INRA) was proud to organize the 10th International Conference on the applications of Magnetic Resonance in Food Science to celebrate its 10th anniversary. This scientific event was held from 13 to 15 September 2010 in …
Magnetic Resonance in Food Science
An Exciting Future
Av G A Webb, Peter S Belton m. fl.
E-bok, 2011
1629 kr
Lägg i varukorg
The Clermont-Ferrand-Theix Institut National de la Recherche Agronomique (INRA) was proud to organize the 10th International Conference on the applications of Magnetic Resonance in Food Science to celebrate its 10th anniversary. This scientific event was held from 13 to 15 September 2010 in …
Magnetic Resonance in Food Science
Food for Thought
Av John van Duynhoven, Peter S Belton m. fl.
Inbunden, 2013
2123 kr
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There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book presents the latest innovations in magnetic resonance and in particular new applications to understanding the …
Magnetic Resonance in Food Science
Food for Thought
Av Henk van As, G A Webb m. fl.
E-bok, 2013
1874 kr
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There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book presents the latest innovations in magnetic resonance and in particular new applications to understanding the …
Pseudocereals and Less Common Cereals
Grain Properties and Utilization Potential
Av Peter Belton, John Taylor m. fl.
Inbunden, 2002
1098 kr
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Today, at the beginning of the third millenium, just three cereal grains - wheat, rice and maize - dominate the world's food supply, accounting for some 75 % of all grains produced. This food "oligoculture" poses some risks for the future of humankind. The risk of catastrophic food crop failure …
Pseudocereals and Less Common Cereals
Grain Properties and Utilization Potential
Av Peter S. Belton, John R.N. Taylor
Häftad, 2011
1098 kr
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Today, at the beginning of the third millenium, just three cereal grains - wheat, rice and maize - dominate the world's food supply, accounting for some 75 % of all grains produced. This food "oligoculture" poses some risks for the future of humankind. The risk of catastrophic food crop failure …
Pseudocereals and Less Common Cereals
Grain Properties and Utilization Potential
Av John R.N. Taylor, Peter S. Belton
E-bok, 2013
1502 kr
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Today, at the beginning of the third millenium, just three cereal grains - wheat, rice and maize - dominate the world''s food supply, accounting for some 75 % of all grains produced. This food "oligoculture" poses some risks for the future of humankind. The risk of catastrophic food crop failure …
Magnetic Resonance in Food Science
Defining Food by Magnetic Resonance
Av Francesco Capozzi, Luca Laghi m. fl.
Inbunden, 2015
1815 kr
Tillfälligt slut
Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has …
