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  • 1
    Electronic Resource
    Electronic Resource
    STUDIES OF HARDNESS AND WATER MOBILITY OF COOKED WILD RICE USING NUCLEAR MAGNETIC RESONANCE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 21 (1997), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The changes in hardness and molecular mobility of water of cooked wild rice during 10 days storage were investigated in this study. Seven grades of wild rice were subjected to various degrees of soaking and cooking and were stored at 5C. Nuclear magnetic resonance (NMR) technique was employed to determine the free induction decay (FID) signals and spin-spin relaxation time constants (T2) of protons, which was regarded as a measure of rotational molecular mobility of water in the samples. Multi-component behavior of FID signals was observed, based on which water molecules in the samples were classified into three fractions with different T2s. The hardness of the samples was assessed using a texture analyzer. All samples firmed over the storage period, which correlated well with the changes in NMR parameters. A multiple variable regression model was proposed to describe the relationships between firming and NMR parameters in the wild rice samples. The model demonstrates the possibility of using NMR parameters to assess and predict the firmness of the samples during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1997.tb00770.x
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  • 2
    Electronic Resource
    Electronic Resource
    Pulse NMR study of structural characteristics of temperature-sensitive hydrogel (1997)
    Springer
    Biotechnology techniques 11 (1997), S. 257-260 
    Details
    ISSN: 1573-6784
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The proton relaxation behavior of a temperature-sensitive gel, observed through using a pulse NMR technique, was related to the structural characteristics of the gel. As the temperature increased, the pore size of the gel decreased gradually while the relaxation time constants, T and T, showed different patterns of change. It is believed that the proton relaxation was affected by a direct temperature effect and an indirect, temperature-related structural effect. The response of the protons to these effects varied depending on where the protons resided. A sudden increase in several NMR parameter values occurred at around 30°C, the lower critical solution temperature (LCST). This may be related to a transition state of the gel undergoing dramatic local non-uniform changes around the LCST.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1018442622707
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Prediction of hydrogel pore size by pulse NMR and neural networks (1995)
    Springer
    Biotechnology techniques 9 (1995), S. 637-642 
    Details
    ISSN: 1573-6784
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Temperature-sensitive hydrogels swell and collapse reversibly in aqueous solution. The hydrogel process is a different form of ultrafiltration and has been used to separate biological molecules. In this study, the gel pore size was predicted by pulse NMR technique and neural network using a data base obtained from gel filtration chromatography and diffusion experiment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00156348
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    Paper (German National Licenses)
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