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  • 1990-1994  (9)
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Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    Temperature Mapping in a Model Food Gel using Magnetic Resonance Imaging (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two dimensional temperature maps of a model food gel (agar, mi-crocrystalline cellulose, and water, 1.95:6.55:200), were obtained by MRI during heating and cooling. The molecular pseudo self-diffusion coefficient of water was used as a temperature indicator. A two dimensional Fourier transform spin-echo imaging sequence was used for data acquisition. The self-diffusion coefficient at room temperature was 1.26 7times; 1O−3 mm2/sec. Two dimensional self-diffusion images were obtained, and temperature images were calculated. The error in MRI measurements, due to noise and temperature variation, was less than 1°C with 1.5 mm2 resolution. The average variation between MRI and thermocouple measurements was 〈 1.26°C. This new non-invasive technique can be used to study heat transfer and to measure thermal properties of foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb03236.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    MICROFLORA CHANGES IN MODIFIED-ATMOSPHERE-PACKAGED BROCCOLI FLORETS STORED AT REFRIGERATED TEMPERATURE (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 17 (1994), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in the microflora of packaged (Resinite VF-71 film) and nonpackaged broccoli florets held at 8C for 7 days were analyzed. Oxygen and carbon dioxide concentrations, aerobic plate, coliform yeast/mold counts, and overall quality were determined. Level of O2 decreased from 15.58 to 5.15%, while CO2 increased from 2.88 to 8.22% after 94 h of storage. Within each microorganism group, similar growth trends were observed between the packaged and nonpackaged samples; however, the packaged samples consistently exhibited a statistically significant (p ≤ 0.05) lower microbial count compared with nonpackaged samples throughout the storage period. Packaged and nonpackaged florets retained their green color and no off-odor was detected; however, the nonpackaged florets were found to be less crispy than the packaged samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1994.tb00156.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Proton, deuterium, and oxygen-17 nuclear magnetic resonance relaxation studies of lactose- and sucrose-water systems (1991)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 39 (1991), S. 1921-1926 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00011a005
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Proton nuclear magnetic resonance measurements on various sugar solutions (1992)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 40 (1992), S. 1524-1527 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00021a010
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    NONDESTRUCTIVE MEASUREMENT of TRANSIENT MOISTURE PROFILES and the MOISTURE DIFFUSION COEFFICIENT IN A POTATO DURING DRYING and ABSORPTION BY NMR IMAGING (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 14 (1991), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A nondestructive method to measure the internal moisture distribution and to determine the effective moisture diffusion coefficient for a potato during drying and absorption was developed using NMR imaging and numerical modeling techniques. the coefficients obtained were 1.04 to 7.28 × 10−10 m2/s, for moisture contents between 40% and 55% (wb), during drying with a sample temperature of 40°C; and were 9.78 × 10−12 to 2.33 × 10−11 m2/s, for moisture contents between 56% and 60%, during absorption at 23°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1991.tb00139.x
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  • 6
    Electronic Resource
    Electronic Resource
    TEMPERATURE MAPPING IN A POTATO USING HALF FOURIER TRANSFORM MRI of DIFFUSION (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 17 (1994), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two dimensional temperature maps of a potato during heating were obtained using magnetic resonance imaging (MRI) techniques. the molecular pseudo self-diffusion coefficient of the water in the potato was used as a temperature indicator. Two dimensional half Fourier transform spin-echo and Generalized Series reconstruction techniques were used to reduce data acquisition time to about 10 s/image and to improve temperature mapping resolution. Thermocouples were implanted into the sample so that temperature and MRI data were acquired simultaneously. the error in MRI measurements caused by noise and the time delay required to collect each data set was less than 0.84C with 0.75 mm2 resolution. the average variation between MRI and thermocouple measurements was less than 0.5C. This is a promising new technique to noninvasively study heat transfer and to measure thermal properties of food materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1994.tb00347.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Water Mobility and Crystallization Action of Lactose-water Systems by Oxygen-17 and Carbon-13 NMR (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Systems ranging in concentration from 10-60g lactose/100g water were investigated by fully proton decoupled 17O and fully proton decoupled 13C Nuclear Magnetic Resonance (NMR). The relation between 17O NMR transverse relaxation rate measurements and lactose concentration showed water mobility decreased linearly with increasing lactose concentration up to 25g lactose/100g water and decreased rapidly and nonlinearly above that level. Water mobility was used to monitor lactose crystallization in supersaturated solutions with time. The 13C NMR showed no significant differences in chemical shifts of carbon atom peaks in lactose molecules during crystallization. However, depending on the method of sample preparation, mutarotation could be observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03952.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Lactose Crystallization in Skim Milk Powder Observed by Hydrodynamic Equilibria, Scanning Electron Microscopy and 2H Nuclear Magnetic Resonance (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lactose crystallization in medium heat nonfat dry milk as a function of water activity (0.01 to 0.94 aw) and time (2 wk) at constant temperature (20°C) was investigated by changes in moisture during the equilibration period and scanning electron microscopy. Discontinuous sorption behavior observed at aw 0.54 and above was ascribed to lactose undergoing a transition from the amorphous to the crystalline state. Scanning electron micrographs taken throughout the equilibration period revealed increasing lactose crystallization with time at and above aw 0.54. Deuterium(2H) Nuclear Magnetic Resonance (NMR) spectroscopy was used to monitor the water mobility during the amorphous to crystalline state transition. Changes in water mobility were found to be directly related to the observed moisture changes and the transition of lactose from the amorphous to crystalline state.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01582.x
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    Na+ Binding as Measured by 23Na Nuclear Magnetic Resonance Spectroscopy Influences the Perception of Saltiness in Gum Solutions (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Binding of Na+ in aqueous gum systems as determined by 23Na nuclear magnetic resonance (NMR) spectroscopy and its relations to perceived saltiness were examined. Two levels of NaCl (0.1% and 0.2%) were added to two concentrations (0.1% and 0.3%) of two ionic (xanthan and kappa carrageenan) and two non-ionic (locust bean and guar) gum solutions. Saltiness perception was affected by the ionic properties of the gums. NMR transverse relaxation rates (R2, see−l) indicated Na+ was less mobile in ionic than nonionic systems. Ionic gums correspondingly suppressed saltiness perception- compared to nonionic gums. As Na+ increased in both ionic and nonionic systems, R2 values converged and perceived saltiness equalized. Food components that bind Na+ may suppress saltiness perception, which may be important in low-sodium foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06932.x
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    Paper (German National Licenses)
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