Simultaneous determination of sodium, potassium, magnesium, and calcium ions in milk products by indirect photometric high-performance liquid chromatography

Sherman, Jeffrey H.; Danielson, Neil D.; Hazey, Jeffrey W.

doi:10.1021/jf00083a017

Cited by 8 publications

(2 citation statements)

References 11 publications

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“…It provides an alternative to destructive, time‐consuming and spatially unresolved analysis methods such as ion chromatography. [ 16,17 ]…”

Section: Introductionmentioning

confidence: 99%

“…It provides an alternative to destructive, time-consuming and spatially unresolved analysis methods such as ion chromatography. [16,17] Although the applications of proton MRI in food science are numerous, sodium MRI is not as common. This is principally because of the difficulties associated with the low relative sensitivity of sodium compared to the proton (0.0925) and the quadrupolar electric moment of the sodium nucleus.…”

Section: Introductionmentioning

confidence: 99%

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Quantitative sodium magnetic resonance imaging in food: Addressing sensitivity issues using single quantum chemical shift imaging at high field

Clerjon

Sabbagh

Pagès

et al. 2022

Magnetic Reson in Chemistry

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According to various health organizations, the global consumption of salt is higher than recommended and needs to be reduced. Ideally, this would be achieved without losing the taste of the salt itself. In order to accomplish this goal, both at the industrial and domestic levels, we need to understand the mechanisms that govern the final distribution of salt in food. The in-silico solutions in use today greatly over-simplify the real food structure. Measuring the quantity of sodium at the local level is key to understanding sodium distribution. Sodium magnetic resonance imaging (MRI), a non-destructive approach, is the ideal choice for salt mapping along transformational process. However, the low sensitivity of the sodium nucleus and its short relaxation times make this imaging difficult. In this paper, we show how sodium MRI can be used to highlight salt heterogeneities in food products, provided that the temporal decay is modeled, thus correcting for differences in relaxation speeds. We then propose an abacus which shows the relationship between the signal-to-noise ratio of the sodium MRI, the salt concentration, the B0 field, and the spatial and temporal resolutions. This abacus simplifies making the right choices when implementing sodium MRI.

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“…It provides an alternative to destructive, time‐consuming and spatially unresolved analysis methods such as ion chromatography. [ 16,17 ]…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%