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| Title: | Magnetic Resonance Imaging In Foods |
|---|---|
| From: |
by Michael J. McCarthy
|
| Person: |
McCarthy, Michael J.
Verfasser aut |
| Main Author: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boston, MA
Springer US
1994
|
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-1-4615-2075-7 https://doi.org/10.1007/978-1-4615-2075-7 |
| Summary: | Nuclear magnetic resonance imaging is one of several new experimental tech niques which have rec{ ,tly been applied to food systems. NMR in general and nuclear magnetic resonance imaging are powerful probes of the microscopic and macroscopic changes occurring in foods during processing, storage and utilization. The training that food scientists and food engineers have received in the past has often omitted specific courses in physical chemistry that form the theoretical and practical foundation necessary to fully utilized magnetic resonance experimental techniques. The goal of Magnetic Resonance Imaging in Foods is to introduce food scien tists and food engineers to magnetic resonance imaging and provide a basis for further study. As such the book begins with two chapters of an introductory nature. The first chapter introduces magnetic resonance phenomena, NMR in general, and MRI in detail. Particular emphasis is given to the limitations and typical ranges available for studying particular phenomena, for example, the range of diffusivities that can be studied using commercial grade NMR equipment. Chapter 2 gives a brief introduction to the classical physical model of NMR first introduced by Felix Bloch in 1946 and aspects important to the interpretation of MRI data. This chapter is provided for the researchers and students interested in more details of the basic theory. Chapter 2 can be skipped by those individuals not requiring more information on the basic theory of NMR. The next several chapters of the book are on applications of MRI to food systems |
| Physical Description: | 1 Online-Ressource (X, 110 p) |
| ISBN: | 9781461520757 |
| DOI: | 10.1007/978-1-4615-2075-7 |
Staff View
MARC
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| 520 | |a Nuclear magnetic resonance imaging is one of several new experimental tech niques which have rec{ ,tly been applied to food systems. NMR in general and nuclear magnetic resonance imaging are powerful probes of the microscopic and macroscopic changes occurring in foods during processing, storage and utilization. The training that food scientists and food engineers have received in the past has often omitted specific courses in physical chemistry that form the theoretical and practical foundation necessary to fully utilized magnetic resonance experimental techniques. The goal of Magnetic Resonance Imaging in Foods is to introduce food scien tists and food engineers to magnetic resonance imaging and provide a basis for further study. As such the book begins with two chapters of an introductory nature. The first chapter introduces magnetic resonance phenomena, NMR in general, and MRI in detail. Particular emphasis is given to the limitations and typical ranges available for studying particular phenomena, for example, the range of diffusivities that can be studied using commercial grade NMR equipment. Chapter 2 gives a brief introduction to the classical physical model of NMR first introduced by Felix Bloch in 1946 and aspects important to the interpretation of MRI data. This chapter is provided for the researchers and students interested in more details of the basic theory. Chapter 2 can be skipped by those individuals not requiring more information on the basic theory of NMR. The next several chapters of the book are on applications of MRI to food systems | ||
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| id | DE-604.BV046144580 |
| illustrated | Not Illustrated |
| indexdate | 2024-12-20T18:44:16Z |
| institution | BVB |
| isbn | 9781461520757 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-031524765 |
| oclc_num | 1119120582 |
| open_access_boolean | |
| owner | DE-355 DE-BY-UBR |
| owner_facet | DE-355 DE-BY-UBR |
| physical | 1 Online-Ressource (X, 110 p) |
| psigel | ZDB-2-SME ZDB-2-SME_1990/2004 ZDB-2-SME ZDB-2-SME_1990/2004 |
| publishDate | 1994 |
| publishDateSearch | 1994 |
| publishDateSort | 1994 |
| publisher | Springer US |
| record_format | marc |
| spellingShingle | McCarthy, Michael J. Magnetic Resonance Imaging In Foods Imaging / Radiology Food Science Radiology, Medical Food science Lebensmittel (DE-588)4034870-2 gnd Kernspintomografie (DE-588)4120806-7 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4120806-7 |
| title | Magnetic Resonance Imaging In Foods |
| title_auth | Magnetic Resonance Imaging In Foods |
| title_exact_search | Magnetic Resonance Imaging In Foods |
| title_full | Magnetic Resonance Imaging In Foods by Michael J. McCarthy |
| title_fullStr | Magnetic Resonance Imaging In Foods by Michael J. McCarthy |
| title_full_unstemmed | Magnetic Resonance Imaging In Foods by Michael J. McCarthy |
| title_short | Magnetic Resonance Imaging In Foods |
| title_sort | magnetic resonance imaging in foods |
| topic | Imaging / Radiology Food Science Radiology, Medical Food science Lebensmittel (DE-588)4034870-2 gnd Kernspintomografie (DE-588)4120806-7 gnd |
| topic_facet | Imaging / Radiology Food Science Radiology, Medical Food science Lebensmittel Kernspintomografie |
| url | https://doi.org/10.1007/978-1-4615-2075-7 |
| work_keys_str_mv | AT mccarthymichaelj magneticresonanceimaginginfoods |