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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

The 26 presentations from the September 1998 conference demonstrate the protean nature of magnetic resonance techniques in dealing with problems arising in many

The Clermont-Ferrand-Theix Institut National de la Recherche Agronomique (INRA) was proud to organize the 10th International Conference on the applications of M

During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to inc

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to wate