کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4565510 | 1330977 | 2007 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Non-invasive 'through-package' assessment of the microstructural quality of a model food emulsion by the NMR MOUSE
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Recently, NMR has been demonstrated in a truly non-invasive through-package 'sensor' mode, also denoted as the MObile Universal Surface Explorer (MOUSE). In this feasibility study, we present a first example where we use the MOUSE sensor for assessment of the microstructural quality of a food material. We have taken model systems consisting of protein-stabilized oil-in-water emulsions, where an important microstructural quality parameter is water exudation (WE). In order to establish a sound relation between MOUSE signals and WE, it was necessary to deploy multivariate calibration techniques. It was found that the performance of the MOUSE is comparable to that of conventional benchtop NMR. Thus it was demonstrated that the NMR MOUSE presents a good option for non-invasive assessment of microstructural quality parameters, e.g. in manufacturing and in the supply chain.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 40, Issue 4, May 2007, Pages 737-743
Journal: LWT - Food Science and Technology - Volume 40, Issue 4, May 2007, Pages 737-743
نویسندگان
Adrian M. Haiduc, Elena E. Trezza, Dagmar van Dusschoten, Aleksander A. Reszka, John P.M. van Duynhoven,