Advertisement

Magnetische Eigenschaften

Chapter
  • 540 Downloads

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

9.5.3 Literatur

  1. 1.
    Graves M, Smith A, Batchelor B (1998) Approaches to foreign body detection in foods. Trends in Food Science and Technology 9: 21–27CrossRefGoogle Scholar
  2. 2.
    Bradford M (1999) Reducing risk of metal contamination in the food processing industry. Leatherhead Food RA Food Industry Journal 2: 162–173Google Scholar
  3. 3.
    Weissenbach MJ (1998) Pigging — about new ways of scraping pipes and product economy. Fruit-Processing 8: 319–326Google Scholar
  4. 4.
    Hiltscher G (1999) Molchtechnik Wiley-VCHGoogle Scholar
  5. 5.
    Herzog WD, Messerschmidt M (1994) NMR-Spektroskopie für Anwender. VCH WeinheimGoogle Scholar
  6. 6.
    Ruan RR, Chen PL (2001) Nuclear magnetic resonance techniques and their application in food quality analysis. In: Gunaseharan (ed) Nondestructive Food Evaluation: Techniques to Analyze Properties and Qualiy. Marcel Dekker, New YorkGoogle Scholar
  7. 7.
    McCarthy MJ, McCarthy KL (1996) Applications of magnetic resonance imaging to food research. Magn. Resonance Imaging 14: 799–802CrossRefGoogle Scholar
  8. 8.
    Belton PS, Delgadillo I, Gil AM, Webb GA (eds) (1995) Magnetic Resonance in Food Science. Royal Soc of ChemistryGoogle Scholar
  9. 9.
    Martinez I, Aursand M, Erikson U, Singstad TE, Veliyulin E, van der Zwaag C (2003) Destructive and non-destructive analytical techniques for authentication and composition analyses of foodstuffs. Trends in Food Science and Technology 14: 489–498CrossRefGoogle Scholar
  10. 10.
    Baianu IC, Pessen H, Kumosinksi, TF (eds) (1993) Physical chemistry of food Processes, Vol 2. AVI, van Nostrand Reinhold, New YorkGoogle Scholar
  11. 11.
    Baianu IC (ed) (1992) Physical chemistry of food processes, Vol 1. AVI, van Nostrand Reinhold, New YorkGoogle Scholar
  12. 12.
    Belloque J, Ramos M (1999) Application of NMR spectroscopy to milk and dairy products. Trends in Food Science and Technology 10: 313–320CrossRefGoogle Scholar
  13. 13.
    Hidalgo FJ, Zamora R (2003) Edible oil analysis by high-resolution nuclear magnetic resonance spectroscopy: recent advances and future perspectives. Trends in Food Science and Technology 14: 499–506CrossRefGoogle Scholar
  14. 14.
    Cornillon P (2000) Characterization of osmotic dehydrated apple by NMR and DSC. Lebensmittel-Wissenschaft und-Technologie 33: 261–267CrossRefGoogle Scholar
  15. 15.
    Kim SM, Chen P, McCarthy MJ, Zion B (1999) Fruit Internal Quality Evaluation using Online Nuclear Magnetic Resonance Sensors. J Agricultural Engineering Research 74:293–301CrossRefGoogle Scholar
  16. 16.
    Ronaldo NMP, Guilherme AMR (2003) Nuclear magnetic resonance and water activity in measuring the water mobility in pintado (Pseudoplatystoma corruscans) fish. J Food Engineering 58: 59–66CrossRefGoogle Scholar
  17. 17.
    de Gennaro S, Birch GG, Parke SA, Stancher B (2000) Studies on the physicochemical properties of inulin and inulin oligomers. Food Chemistry 68: 179–183CrossRefGoogle Scholar
  18. 18.
    Cornillon P, Andrieu J, Duplan JC, Laurent M (1995) Use of nuclear magnetic resonance to model thermophysical properties of frozen and unfrozen model food gels. J Food Engineering 25: 1–19CrossRefGoogle Scholar
  19. 19.
    Rochdi A, Foucat L, Renou JP (2000) NMR and DSC studies during thermal denaturation of collagen. Food Chemistry 69: 295–299CrossRefGoogle Scholar
  20. 20.
    Thybo AK, Szczypinski PM, Karlsson AH, Dønstrup S, Stødkilde-Jørgensen HS, Andersen HJ (2004) Prediction of sensory texture quality attributes of cooked potatoes by NMR-imaging (MRI) of raw potatoes in combination with different image analysis methods. J Food Engineering 61: 91–100CrossRefGoogle Scholar
  21. 21.
    Takeuchi S, Fukuoka M, Gomi Y, Maeda M, Watanabe H (1997) An application of magnetic resonance imaging to the real time measurement of the change of moisture profile in a rice grain during boiling. J Food Engineering 33: 181–192CrossRefGoogle Scholar
  22. 22.
    Hills, BP, Godward J, Wright KM (1997) Fast radial NMR microimaging studies of pasta drying. J Food Engineering 33: 321–335CrossRefGoogle Scholar
  23. 23.
    Evans SD, Nott KP, Kshirsagar AA, Hall LD (1998) The effect of freezing and thawing on the magnetic resonance imaging parameters of water in beef, lamb and pork meat. Int J Food Sci Tech 33: 317–328CrossRefGoogle Scholar
  24. 24.
    Laurent W, Bonny JM, Renou JP (2000) Muscle characterisation by NMR imaging and spectroscopic techniques. Food Chemistry 69: 419–426CrossRefGoogle Scholar
  25. 25.
    Renou JP, Foucat L, Bonny JM (2003) Magnetic resonance imaging studies of water interactions in meat. Food Chemistry 82: 35–39CrossRefGoogle Scholar
  26. 26.
    Nott KP, Hall LD (2001) Three-dimensional MRI mapping of minimum temperatures achieved in microwave and conventional food processing. Int J Food Sci Tech 36: 243–252CrossRefGoogle Scholar
  27. 27.
    Duce SL, Hall LD (1995) Visualization of the hydration of food by nuclear magnetic resonance imaging. J Food Engineering 26: 251–257CrossRefGoogle Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 2004

Personalised recommendations