Magnetic Resonance Imaging in Food Science

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Brian Hills (Institute of Food Research, Norwich Research Park, Colney, Norwich, UK)

Magnetic Resonance Imaging in Food Science

Brian Hills (Institute of Food Research, Norwich Research Park, Colney, Norwich, UK)

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English

Wiley-Interscience
03 April 1998

Magnetic resonance; Spectrum analysis, spectrochemistry, mass spectrometry; Biotechnology; Food & beverage technology; Pharmaceutical technology

""Hills is probably the best person I can think of to write this book. He has the deepest background combined with considerable experience in solving problems with food."" -R. G. Bryant, University of Virginia.

Food scientists have many excellent tools at their disposal with which to study food at both the micro- and macrostructural levels. But, when it comes to analyzing dynamic structural changes in food during processing and storage, none can compare with magnetic resonance imaging (MRI). Still a very young approach, MRI food imaging has contributed greatly to recent advances in food science, and promises to yield much more valuable information in the years ahead. Written by a leading pioneer in the field, Magnetic Resonance Imaging in Food Science covers the latest in MRI food imaging theory and practice.

Written primarily for food scientists and engineers, the book offers a practical, unified approach to the subject. Material is organized in three main parts corresponding to the distances of scale probed by MRI studies-namely, the macroscopic, microscopic, and macromolecular. Throughout, the emphasis is on ways in which studies of food undergoing processes can be modeled using the equations of heat, mass, and momentum transport, and how those models can be used in process design optimization programs.

Magnetic Resonance Imaging in Food Science provides researchers with the most up-to-date, detailed coverage of:
* Traditional and cutting-edge MRI food imaging techniques and technologies, including STRAFI, gradient-echo imaging, and functional imaging
* Whole plant functional imaging, flow imaging and rheology, and other specialized MRI applications
* The roles of food microstructure and molecular relaxation mechanisms in controlling moisture and heat transport
* Techniques for modeling structural changes during food processing.

Magnetic Resonance Imaging in Food Science is an important working resource for all researchers engaged in the never-ending struggle to produce safer, higher-quality foods more efficiently.

By: Brian Hills (Institute of Food Research Norwich Research Park Colney Norwich UK)
Imprint: Wiley-Interscience
Country of Publication: United States
Dimensions: Height: 236mm, Width: 162mm, Spine: 22mm
Weight: 642g
ISBN: 9780471170877
ISBN 10: 0471170879
Pages: 352
Publication Date: 03 April 1998
Audience: College/higher education , Professional and scholarly , General/trade , Further / Higher Education , Undergraduate
Format: Hardback
Publisher's Status: Active

BRIAN HILLS, PhD, is head of the molecular structure and dynamics group at the Institute of Food Research, Norwich Research Park, Colney, Norwich, United Kingdom.