Multivariate modelling of the microstructural quality of food emulsions based on NMR

Haiduc, Adrian M.; Duynhoven, John van; Heussen, Patricia C.M.; Reszka, Aleksander A.; Reiffers-Magnani, Christel K.

doi:10.1016/j.foodres.2006.05.010

Cited by 11 publications

(3 citation statements)

References 30 publications

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“…Multi-exponential behaviour has been reported in gels and emulsions when non-uniform water distribution was observed, and therefore water relaxation behaviour has been used as a probe of the microstructure or used to quantify the water holding capacity [60][61][62]. For example, in dairy products, changes in water distribution were observed during syneresis of a dairy gel [39].…”

Section: P T P T Obs + =mentioning

confidence: 99%

Investigations of food colloids by NMR and MRI

Mariette¹

2009

Current Opinion in Colloid & Interface Science

117

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Since the publication of the ISO method for measurement of solid fat content using NMR relaxation at low field, the application of this technique to the characterisation of food composition and food structure on several length scales has expanded considerably.Improvements in the electronic and computational specifications of NMR spectrometers and the use of more sophisticated signal processing methods have led to several new applications, and NMR, previously recognized as a powerful technique to provide information regarding composition, is now widely used for microstructural investigations. Moreover, MRI applications have in recent years been extended from the medical field to food science and this has opened up new opportunities for the understanding of food. We examine here recent developments in these techniques, including NMR relaxation, multidimensional NMR relaxation, diffusion NMR and MRI.

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Section: P T P T Obs + =mentioning

confidence: 99%

Investigations of food colloids by NMR and MRI

Mariette¹

2009

Current Opinion in Colloid & Interface Science

117

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“…Magnetic Resonance Imaging (MRI) is a nondestructive technique which allows to observe internal structures of materials (7)(8)(9). This method can be used determine quality parameters of foods (10). MRI was also used to observe the internal structure of olive samples.…”

Section: Introductionmentioning

confidence: 99%

CHARACTERIZATION and COMPARISON of TURKISH TABLE OLIVE VARIETIES with NMR RELAXOMETRY and MAGNETIC RESONANCE IMAGING

Kilercioğlu¹,

Özel²

2016

GIDA

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Olive is one of the fruits that is mostly consumed in the Mediterranean region. Depending on the variety, oil quality of the olive changes significantly. In this study, Nuclear Magnetic Resonance (NMR), Relaxometry and Magnetic Resonance Imaging (MRI) experiments were used to characterize different Turkish table olive varieties, (Ayvalik, Mega, Sele, Light) in terms of tissue structure, fat and water contents. Moisture and fat content were measured using an infrared moisture analyzer and soxhlet extraction, respectively. NMR Relaxometry and MRI experiments were performed with a 0.32 T and 3T system, respectively. Longitudinal relaxation time (T 1 ) and transverse relaxation time (T 2 ) signals were acquired. Furthermore, non-negative least square (NNLS) method was implemented to T2 decay curves to investigate water and oil distributions. Turbo Spin Echo sequence with fat and water suppression was used for MRI experiments. Significant correlation existed between the physical measurements and NMR relaxation times.

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“…More attention is paid to the NMR method as a nondestructive technology and its potential for investigating the physical or biological properties of agricultural and food products. The use of NMR imaging to study food structure has been discussed using fish, meat (Han et al 2014), milk, and emulsion samples (Haiduc et al 2007, Bernewitz et al 2014, Ling et al 2014. Most studies have focused on the water content of agricultural products, such as water distribution in soaked and cooked soybean seeds (Hong et al 2009) or water absorbed by navy beans during cooking (Zhang & McCarthy 2013).…”

Section: Nuclear Magnetic Resonance Imagingmentioning

confidence: 99%

Agricultural Product Authenticity and Geographical Origin Traceability

Zhao

Nakano

2018

JARQ

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As the security of agricultural products has become a serious issue faced by people worldwide in recent decades, measures for an effective supervision system for agricultural product quality and safety are continuously being developed. In such a system, the assessment of agricultural product authenticity and geographical origin traceability could play a very important role. Recently, researchers have been focusing on some successful techniques, including the stable isotopic technique, compositional analysis technique, spectroscopic technique, and sensor technology. The benefits from advances made in spectroscopy and imaging technology have facilitated the development of imaging spectrometry techniques that offer such advantages as being nondestructive, rapid, and requiring minimal to no sample preparation. This paper discusses several nondestructive technologies used for the assessment of agricultural product authenticity and geographical origin traceability, with a special focus on the nondestructive technology of imaging using an electromagnetic spectrum for agricultural product safety and quality. It specifically discusses the technology of ultraviolet imaging, hyperspectral imaging, fluorescence spectrometry, nuclear magnetic resonance, and terahertz spectroscopy according to different wavelengths and frequency of this electromagnetic spectrum. Although the application of nondestructive measurements performed using the electromagnetic spectrum for identifying agricultural product authenticity and geographical origin traceability is increasing along with advanced technology and lower equipment costs, the accuracy of such measurements must still be improved and the advantages in practical applications need to be determined.

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Multivariate modelling of the microstructural quality of food emulsions based on NMR

Cited by 11 publications

References 30 publications

Investigations of food colloids by NMR and MRI

Investigations of food colloids by NMR and MRI

CHARACTERIZATION and COMPARISON of TURKISH TABLE OLIVE VARIETIES with NMR RELAXOMETRY and MAGNETIC RESONANCE IMAGING

Agricultural Product Authenticity and Geographical Origin Traceability

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