A new interpretation of proton NMR relaxation time measurements of water in food

Hills, B.P.; Takács, S.; Belton, Peter

doi:10.1016/0308-8146(90)90084-h

Cited by 180 publications

(108 citation statements)

References 16 publications

Supporting

Mentioning

101

Contrasting

Unclassified

Order By: Relevance

“…In the case of a cubic arrangement of the network (similar considerations also apply in the case of octahedron and tetrahedron), Figure 1 shows the very good agreement between Equation (11) (solid line) and Scherer's original expression (Equation (6), open circles). It is possible to observe (dotted line; right vertical axis) that whatever is, the relative error is always < 5 %.…”

Section: Surface Effect On T 2mmentioning

confidence: 57%

“…It is possible to observe (dotted line; right vertical axis) that whatever is, the relative error is always < 5 %. Figure 2 demonstrates that a good agreement between Scherer's model (Equation (6), open circles) and our approximation (Equation (12)) occurs (relative % error < 10 %) up to  < 0.61.…”

Section: Surface Effect On T 2mmentioning

confidence: 60%

“…Accordingly, LF-NMR finds interesting applications in many fields like food chemistry. For instance, Hills et al [6] explored water distribution in skimmed milk and apple, Aroulmoji et al [7] investigated the hydration properties of aqueous sugar solutions, and De'Nobili et al [8] delved pectin/alginates films for the release of ascorbic acid in agar hydrogels mimicking food materials. Moreover, LF-NMR proved to be very useful in determining the size distribution of oil droplets in oil-water emulsions [9,10], an important aspect for different kinds of edible creams like mayonnaise.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Use of low-field NMR for the characterization of gels and biological tissues

et al. 2018

View full text Add to dashboard Cite

show abstract

Section: Surface Effect On T 2mmentioning

confidence: 57%

Section: Surface Effect On T 2mmentioning

confidence: 60%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Use of low-field NMR for the characterization of gels and biological tissues

et al. 2018

View full text Add to dashboard Cite

show abstract

“…6,23,24 Peak 4 Assignment of proton pools to yolk components has seldom been attempted due to the complexity of egg yolk, and results were conflicting. Hills et al 14 studied raw egg whites and egg yolks with low-resolution 2D 1 H NMR spectroscopy, which correlates T1 and T2.…”

Section: Identification Of Yolk Componentsmentioning

confidence: 99%

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Acevedo

Horner

et al. 2015

J. Agric. Food Chem.

View full text Add to dashboard Cite

A study of yolks stored up to 168 d at −20 °C was conducted to determine the gelation behavior and mechanism of freeze–thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance (1H NMR) spectroscopy for matrix mobility. Results indicate that both constituents of plasma and granules contributed to gelation of yolk under freezing. PAGE analyses suggest that granular proteins participated in aggregation during freeze–thaw. Increasing gel strength and particle size and decreasing water and lipid–water mobility indicate that lipoproteins or apolipoproteins aggregated. At storage times ≥84 d, increased protein and lipid mobility, the detection of smaller particles, and secondarily increased gel strength suggest the liberation of protein or lipoprotein components from previously formed aggregates and further aggregation of these constituents. Disruption of the gelled yolk matrix observed with TEM supported that ice crystal formation was required for gelation to occur. A two-stage dynamic gelation model is thus proposed.

show abstract

“…First applications of NMR were performed for measurement of water movement during processing in order to study heat and mass transfer, composition and structure of food (84). The main goal was to follow the killing and inactivation of food pathogens and their toxins (85)(86)(87)(88)(89). Diff erent promising discussions started, but almost nothing happened for a long time.…”

Section: Nuclear Magnetic Resonance Spectroscopymentioning

confidence: 99%

Foodomics and Food Safety: Where We Are

Andjelković

Gajdošik

Gašo-Sokač

et al. 2017

Food Technol. Biotechnol.

View full text Add to dashboard Cite

SummaryThe power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identifi cation, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special att ention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment. Modern mass spectrometry is an extremely powerful analytical tool since it can provide direct qualitative and quantitative information about a molecule of interest from only a minute amount of sample. Quality of this information is infl uenced by the sample preparation procedure, the type of mass spectrometer used and the analyst's skills. Technical advances are bringing new instruments of increased sensitivity, resolution and speed to the market. Other methods presented here give additional information and can be used as complementary tools to mass spectrometry or for validation of obtained results. Genomics and transcriptomics, as well as affi nity-based methods, still have a broad use in food analysis. Serious drawbacks of some of them, especially the affi nity-based methods, are the cross-reactivity between similar molecules and the infl uence of complex food matrices. However, these techniques can be used for pre-screening in order to reduce the large number of samples. Great progress has been made in the application of bioinformatics in foodomics. These developments enabled processing of large amounts of generated data for both identifi cation and quantifi cation, and for corresponding modeling.

show abstract

A new interpretation of proton NMR relaxation time measurements of water in food

Cited by 180 publications

References 16 publications

Use of low-field NMR for the characterization of gels and biological tissues

Use of low-field NMR for the characterization of gels and biological tissues

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Foodomics and Food Safety: Where We Are

Contact Info

Product

Resources

About