Editors: Atta-ur-Rahman, M. Iqbal Choudhary

Series Title: Applications of NMR Spectroscopy

Applications in Food Sciences

Volume 4

eBook: US $39 Special Offer (PDF + Printed Copy): US $162
Printed Copy: US $143
Library License: US $156
ISSN: 2405-4674 (Print)
ISSN: 2405-4682 (Online)
ISBN: 978-1-68108-144-1 (Print)
ISBN: 978-1-68108-143-4 (Online)
Year of Publication: 2016
DOI: 10.2174/97816810814341160401

Introduction

Applications of NMR Spectroscopy is a book series devoted to publishing the latest advances in the applications of nuclear magnetic resonance (NMR) spectroscopy in various fields of organic chemistry, biochemistry, health and agriculture.

The fourth volume of the series features several reviews focusing on NMR spectroscopic techniques in food sciences. Readers will find references on methods used to test food quality, food color analysis, the role of Tannins in wine taste as well as NMR studies on lipid oxidation and large protein complexes.

RELATED BOOKS

.Applications of Modern Mass Spectrometry.
.Applications of NMR Spectroscopy.
.Recent Advances in Analytical Techniques.
.Adulteration Analysis of Some Foods and Drugs.