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  • 1
    Electronic Resource
    Electronic Resource
    Stability of aqueous foams: analysis using magnetic resonance imaging (1989)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 37 (1989), S. 1321-1324 
    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/jf00089a025
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  • 2
    Electronic Resource
    Electronic Resource
    Model for transient moisture profiles of a drying apple slab using the data obtained with magnetic resonance imaging (1991)
    s.l. : American Chemical Society
    Biotechnology progress 7 (1991), S. 540-543 
    Details
    ISSN: 1520-6033
    Source: ACS Legacy Archives
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/bp00012a009
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  • 3
    Electronic Resource
    Electronic Resource
    Identification of salsolinol as a major dopamine metabolite in the banana (1976)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 24 (1976), S. 189-191 
    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/jf60203a027
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  • 4
    Electronic Resource
    Electronic Resource
    Tumors of the small intestine with little or no malignant predisposition: A review of the literature and report of 56 cases (1987)
    Springer
    Abdominal imaging 12 (1987), S. 231-239 
    Details
    ISSN: 1432-0509
    Keywords: Small intestine, tumors ; Neoplasms, benign
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract Benign small bowel tumors are rare. If those with malignant potential are excluded, a small group of truly benign lesions remains. Fiftysix cases of these small bowel tumors were analyzed for clinical data, pathologic diagnosis, number, size, location, and radiologic appearance. Lesions included lipoma, myoepithelial hamartoma, Peutz-Jeghers hamartoma, neurogenic tumors (including gangliocytic paraganglioma), Brunner's gland abnormalities, and inflammatory fibroid polyp. Location, number, and radiographic morphology can be helpful in reaching a more specific diagnosis. Age of patient and size of tumor may be helpful in the differential diagnosis; however, sex of the patient and clinical symptoms are not.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01885149
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  • 5
    Electronic Resource
    Electronic Resource
    Analysis of Characteristics of In-Line Magnetic Resonance Sensor (2006)
    s.l. ; Stafa-Zurich, Switzerland
    Key engineering materials Vol. 321-323 (Oct. 2006), p. 1221-1224 
    Details
    ISSN: 1013-9826
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: This study was performed to show the feasibility of nuclear magnetic resonance (NMR)techniques for quality evaluation of various agricultural and food products. A real-time in-line NMRquality evaluation sensor was designed, constructed and tested. The device consists of an NMRspectrometer coupled to a conveyor system and a data acquisition system. The conveyor was run atspeeds ranging from 0 to 300 mm/s. An NMR signal can be detected when a sample is within ±50mm of the NMR coil center. The response of NMR sensor was tested using several fruits. Theresults showed a feasibility of an NMR sensor for evaluating internal quality of various fruits
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/01/51/transtech_doi~10.4028%252Fwww.scientific.net%252FKEM.321-323.1221.pdf
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  • 6
    Electronic Resource
    Electronic Resource
    Use of Magnetic Resonance Procedures for Measurement of Oil in French-style Dressings (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: Magnetic resonance imaging and spectroscopy techniques have been developed for measuring percentage of edible oil in French-style salad dressings. In imaging, one takes advantage of the variations in signal intensities related to differences in relaxation times of the oil and aqueous phases, and of the proportionality of projected frequencies to spatial distribution of sample constituents. In spectroscopy, percentage of oil is determined from standard curves where the integrals of oil/ total spectra are correlated to known amounts of oil in standard preparations. Both procedures permit rapid, nondestructive analysis of commercially packaged dressings in unopened bottles with nonmagnetic closures. Results obtained in imaging or by NMR spectroscopy were within ± 2% of the expected values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05224.x
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  • 7
    Electronic Resource
    Electronic Resource
    Noninvasive Measurement of Lipid and Water in Food Using Magnetic Resonance Imaging (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Structural properties and quality of many foods depend on changes in the state and distribution of food components. However, information on distribution of food components and their role in providing structure has been difficult to investigate in foods. Noninvasive, dynamic measurement of foods was investigated with nuclear magnetic resonance imaging to simultaneously investigate lipid and water separately. Different relaxation values exhibited by each component allowed resolution of oil and water through relaxation weighted images. This approach is applicable to study of food structure, dynamics, and component interactions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05388.x
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  • 8
    Electronic Resource
    Electronic Resource
    COMPARISON OF IN-LINE CONSISTENCY MEASUREMENT OF TOMATO CONCENTRATES USING ULTRASONICS AND CAPILLARY METHODS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 25 (2003), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study focuses on the development of a noninvasive, in-line rheometer using ultrasonics and its comparison with data from a traditional capillary viscometer. The ultrasonic based pointwise viscosity measurement technique combines a measurement of the velocity profile and the pressure drop to determine the shear rate and the shear stress distributions, respectively in a pipe. The experiments were carried out using tomato concentrates at 8.75%, 12.75%, and 17.10% total solids content. The flow system consisted of a 53.2 mm diameter acrylic tube, a positive displacement pump and two pressure transducers. Multiple shear viscosity-shear rate data were recorded under actual pipeline conditions from a single combined measurement of the velocity profiles using ultrasonics and the pressure gradient, using the pressure transducers. The samples showed shear thinning behavior and a yield stress. Power law and Casson models were used to fit the data and both obtained R2 values higher than 0.99. The yield stress was also directly determined from the velocity profiles. Shear viscosity versus shear rate data of the 12.75% total solids sample were obtained by capillary rheometry at four different flow rates. These showed very-good agreement with those obtained using the velocity profile technique.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.2003.tb00652.x
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  • 9
    Electronic Resource
    Electronic Resource
    NEW METHOD FOR DETERMINING INTERNAL TEMPERATURE OF COOKING MEAT VIA NMR SPECTROSCOPY (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 22 (1999), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: NMR spectroscopy is used to determine fat content and internal temperature of hamburger, pork sausage, and various cuts of chicken during cooking. The temperature is determined by the frequency difference of the water and fat lines within the NMR spectrum. This method is more accurate than the absolute measurement of either peak alone. Furthermore, because the measurement relies on a frequency difference, precise control of the magnetic field is unnecessary. The hamburger and sausage data indicate an accuracy of ± 1C. The temperature accuracy for chicken is ± 5C. The difference in accuracy is due to the lower fat content of chicken. Chicken bone marrow, however, has a high fat content which could be used to measure its temperature. The speed and accuracy of this technique admits the possibility of using NMR spectroscopy on the process line to determine when these cuts of meat are sufficiently cooked and thus safe.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1999.tb00488.x
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  • 10
    Electronic Resource
    Electronic Resource
    Magnetic resonance imaging study of sedimenting suspensions of noncolloidal spheres (1995)
    [S.l.] : American Institute of Physics (AIP)
    Physics of Fluids 7 (1995), S. 904-911 
    Details
    ISSN: 1089-7666
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Batch sedimentation experiments were conducted with suspensions of noncolloidal spherical particles. Using nuclear magnetic resonance imaging (NMRI), the time evolution of the volume fraction versus height profile was measured for initial suspension volume fractions, φi, ranging from 0.08 to 0.44. NMRI clearly delineates the clear fluid layer at the top of the suspension, below which there is a transition to a region having the initial mean particle concentration. The hindered settling function determined from these data corresponds well with previous results. The spreading of the interface in excess of that expected from the combined effects of polydispersity and self-sharpening was analyzed as a diffusion process. The measured values of the self-induced hydrodynamic diffusivity agreed with those reported previously, and they decreased sharply for φi(approximately-greater-than)0.15. The concentration profile was also measured through the fan region into the sediment, where the volume fraction is near maximum packing, and determined the fan thickness as a function of time. The fan thickness is found to increase as the initial suspension volume fraction is increased. © 1995 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.868566
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