کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099074 | 1546135 | 2009 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characterization of food emulsions by PFG NMR
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Characterization of food emulsions by PFG NMR Characterization of food emulsions by PFG NMR](/preview/png/2099074.png)
چکیده انگلیسی
Due to its non-invasive nature and its ability to be implemented on downsized benchtop equipment, PFG NMR is gaining popularity as a droplet sizing tool in food emulsions. Food scientists and technologists should be aware of assumptions that are made with respect to PFG NMR methodology and mathematical models used for calculating droplet size distributions. This also needs to be considered when comparing results of NMR with other techniques. Several novel measurement and data modeling approaches have emerged that bring improvements in speed, sensitivity, accuracy and ability to probe dynamic events in real-time and in-situ.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 20, Issues 11–12, December 2009, Pages 533–543
Journal: Trends in Food Science & Technology - Volume 20, Issues 11–12, December 2009, Pages 533–543
نویسندگان
M.A. Voda, J. van Duynhoven,