Author Archive

NMR spectroscopy across the disciplines

NMR spectroscopy is a remarkable and invaluable tool with diverse applications from within food science to pharmaceutical research. With over 17,000 articles concerning NMR published per year, keeping up to date with the latest developments and applications of this technique can prove time-consuming. Now in its 42nd volume, the Specialist Periodical Report on NMR provides a digest of the current literature, compiled by experts in the field.

Further adding to the literature in this field, the second book in the RSC New Developments in NMR has just been published.

New Applications of NMR in Drug Discovery and DevelopmentStarting with a Preface by the Nobel Prize winner Richard R Ernst, ETH Zurich he says ‘New Applications of NMR in Drug Discovery and Development represents an important addition to the bookshelf of anybody seriously interested in drug discovery and development.  It will remain a reliable source of information in this important field for many years to come.’

This volume demonstrates the enormous breadth of MRI applications in biomedicine which becomes even more impressive when you realise that biomedicine is only one of the fields benefitting from the application of magnetic resonance spectroscopy.  Other recently published books from the RSC in this area include  NMR Spectroscopy in Food Analysis authored by Apostolos Spyros and Photis Dais from the University of Crete  and Recent Developments in Biomolecular NMR edited by Marius Clore, NIH, Maryland, USA and Jennifer Potts, University of York, UK.

The RSC will be attending the SCIX meeting in Milwaukee, Wisconson from 29 September to 4 October so look out for us there and take a look at our comprehensive selection of titles that will keep you up to date with the latest developments in this exciting field!

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RSC Publishing win Gourmand Awards

RSC Publishing are delighted to have received two prestigious honours at the Gourmand Awards, the world platform for promoting cookbooks and wine books with exceptional credentials and visibility, in Paris on 23 February 2013.

Voted by the international judging panel, including Edouard Cointreau, Alcohol and its Role in the Evolution of Human Society (by Ian Hornsey, ISBN 9781849731614) was chosen Best in the World in the ‘Drink History’ category beating titles from China, New Zealand, France and USA.  Edouard commented what an ‘outstanding’ contribution to the literature this book is and everyone in the business has a duty to read it.

The ‘Chocolate’ category was hotly contested and Chocolate as Medicine (by Philip Wilson and William J Hurst, ISBN 9781849734110) was voted Best in the UK, 2nd Best in the World against six strong titles from Belgium, Brazil, China, Cuba, Hong Kong and Italy.

The authors of these books are to be congratulated for their original, inspiring and thought provoking works and for making it possible for RSC Publishing to reach a wider audience.

 You can obtain your copy of either of these titles by using the following links:

 Alcohol and its Role in the Evolution of Human Society: http://www.rsc.org/shop/books/2012/9781849731614.asp

Chocolate as Medicine: http://www.rsc.org/shop/books/2012/9781849734110.asp

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Ever wondered what the world would be like without alcoholic beverages?

Ian Hornsey’s latest book looks at the significance of alcoholic beverages in the advancement of mankind and provides a basis for further research in this area.  Integrating archaeology and anthropology, plant breeding and industrial processes together with other disciplines, this book is a unique text aiming to show what fermentation is all about as well as the extent to which ethanol has played a part in the evolution and civilisation of our species.

Raise a glass to toast yeast for evolving the ability to synthesise ethanol and the author in providing us with this fascinating account!

For further information see http://www.rsc.org/Shop/books/2012/9781849731614.asp

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Forecast the ‘demise’ of microbial indicators – think again!

Derived from a meeting, this book presents review articles and research findings charting the dynamic and rapidly evolving issues around environmental microbiology.  Faced with the ‘demise’ of the microbial indicator, scientists debate methods to replace this robust tool with the ultimate aim being to assist the monitoring and modelling of environmental systems to protect human health, animal welfare and environmental quality.  Broad in its coverage, this book will appeal to researchers, local government officials, health professionals and the water and food industries.

 Be informed so you can join the debate.  For further information see http://www.rsc.org/shop/books/2012/9781849731690.asp

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Formulation at the Nanoscale

Published as the result of a conference NanoFormulation 2011, held as part of the ICMAT group of symposia, this book covers advances in research, development and applications of innovative formulation technologies where nano materials play an essential role.  With contributions from leading researchers and practitioners worldwide, this is essential reading for scientists interested in the ingredients which make our lives better.

 For more information see http://www.rsc.org/Shop/books/2012/9781849733786.asp

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Like ice-cream? Read about the science behind it

Is there science in ice-cream? This new edition of Chris Clarke’s popular book presents the fascinating scientific principles and developments in ingredients and techniques used in making ice-cream. Also discussing the challenge of reducing fat, sugar and calorie content of ice- cream whilst maintaining its taste and texture, Clarke provides an accessible book which can be used across the industry and beyond. Impress your friends with your knowledge of the science of ice-cream!

 For further information see http://www.rsc.org/Shop/books/2012/9781849731270.asp

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How is the topic of environmental forensics evolving?

Capturing the state of the art in environmental forensics, this second of a series of conference proceedings presents peer-reviewed material from the 2011 INEF Conference held in Cambridge. Topics included are contaminant age dating, the use of chemical and biological diagnostic markers for contaminant source identification, advancements in the use of petroleum hydrocarbon pattern recognition techniques and much more.  Providing practical and useful information, let this book inspire you to contribute to the evolution of this subject.

 For further information see http://www.rsc.org/shop/books/2012/9781849733724.asp

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Accurate and reliable food safety information? One source is all that the food industry need…

Consumers have the right to food that does them no harm and professional companies have a responsibility to supply this as practically as possible.  But accessing all the information can be problematic, especially for smaller food businesses. This new edition, of an indispensable guidebook, is an attempt to address this problem by distilling the key facts about a wide range of individual food safety hazards into a single book. The authors, Richard Crawley, Laurie Curtis and Judy Davis, have adopted a clear format and concise focus on the important facts. Coverage is wide ranging, both biological and chemical, and each chapter follows the same risk analysis-based structure to enable the reader to find the information easily.

Use this book as your first point of call for information on almost all known food safety hazards. For further details see http://www.rsc.org/Shop/books/2012/9781849733816.asp

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Food hydrocolloids comes of age

This book derives from a series of Conferences established over twenty five years ago to provide closer interaction between academic and industrial scientists in the field of Food Hydrocolloids. Gums and Stabilisers for the Food Industry 16 captures the latest research findings of leading scientists in their respective fields describing the new advances in the science and technology of hydrocolloids which are used in food and related systems. Some of the topics covered in the book include new hydrocolloid technologies, hydrocolloids in focus, new hydrocolloid design and hydrocolloids for health and wellbeing. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science.  For more details see http://www.rsc.org/Shop/books/2012/9781849733588.asp.
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What makes a rose smell sweet? Why are pine cones sticky?

Everyday observations of the natural world may leave you asking questions like these and many more.  The Chemistry of Plants: Perfumes, Pigments and Poisons, written by an organic chemist, educator and plant enthusiast, provides a basis for a better understanding of chemistry and its connections to the world of plants, the natural world in general, and to daily life.  It addresses an audience with little previous chemistry knowledge, yet, leads the serious reader to an understanding of sometimes complex plant compounds, by providing an introduction to chemistry basics, combining the chemistry with pictures and stories, and using simple, clear language.

Further details of this book can be found at http://www.rsc.org/Shop/books/2012/9781849733342.asp.  Let us help you find the answers!

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