This book is the first book on nuclear magnetic resonance study of water in food and biological materials. The authors present the methodology, research, and development results of qualitative and quantitative analysis of water in foods and biological materials using NMR and MRI.
This book provides the latest NMR and MRI techniques for those researchers who have an interest in relationships between water and:
*chemical reactivity
*microbial activity
*physiochemical properties and changes
*structural properties and changes in foods and biological materials
In addition,...