Spectroscopic characterization of low- and non-fat cream cheeses

Andersen, Charlotte Uggerhøj; Frøst, Michael; Viereck, Nanna

doi:10.1016/j.idairyj.2009.07.006

Cited by 30 publications

(20 citation statements)

References 33 publications

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“…The transverse relaxation time T 2 in biscuit Z0 is faster that that of Z8 and Z16, which means either the water bonding with other molecules by hydrogen bonding was stronger, or there was more hydrogen-bonding sites in biscuits without fat than that of Z8 and Z16. The increase in fat gave a slower relaxation or more mobile water, indicating that water is bound more strongly to the proteins than that of fat [23]. …”

Section: Effect Of Fat Content On Transverse Relaxation Time Tmentioning

confidence: 98%

“…Table 3 shows the variations of T 2 as a function of water activity, which reflects the mobility of protons increases with increasing water activity. It should be noted that only one water proton population exists inside biscuit samples till water activity of 0.8 besides the fat proton T 23 . The transverse relaxation time T 2 in biscuit Z0 is faster that that of Z8 and Z16, which means either the water bonding with other molecules by hydrogen bonding was stronger, or there was more hydrogen-bonding sites in biscuits without fat than that of Z8 and Z16.…”

Section: Effect Of Fat Content On Transverse Relaxation Time Tmentioning

confidence: 99%

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Effect of Fat Content on Water Sorption Properties of Biscuits Studied by Nuclear Magnetic Resonance

Hao¹,

Ge³

2014

JFNR

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Moisture sorption isotherm is a well established method to characterize water sorption properties and behavior of food materials. However, this approach doesn't adequately reflect the molecular mobility that taking place during water sorption process. Nuclear magnetic resonance (NMR) can provide information about the water mobility and molecular interactions between water and food components. The biscuits with different fat addition were studied using water sorption isotherm and 1 H low-field NMR at 25°C and water activity ranging from 0.2 to 0.90, the changes in equilibrium moisture content, transverse relaxation time(T 2 ) and proton intensity of biscuits were defined. The T 2 were measured with Carr-Purcell-Meiboom-Gill (CPMG) sequences. It was demonstrated that fat content of biscuits influenced directly the equilibrium moisture content and water status. One or two water populations were observed as the water activity increased, each of which had a distinct relaxation time T 2 or molecular mobility. The relaxation time manifested that with the increase of fat addition, the water inside the samples became more mobile, and proton intensity indicated that the amount of water uptake decreased with increasing fat addition. The low-field NMR was demonstrated to provide complementary interpretation to that of water sorption isotherm. Keywords:

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Section: Effect Of Fat Content On Transverse Relaxation Time Tmentioning

confidence: 98%

Section: Effect Of Fat Content On Transverse Relaxation Time Tmentioning

confidence: 99%

Effect of Fat Content on Water Sorption Properties of Biscuits Studied by Nuclear Magnetic Resonance

Hao¹,

Ge³

2014

JFNR

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show abstract

“…Most of the traditional methods for food analysis are time consuming, destructive, and/or performed in multiple steps. Therefore, several investigators have reported the application of spectroscopic methods to complement or even replace the traditional methods used in food quality control and assurance (QC/QA) . Among all of the spectroscopic methods, time domain nuclear magnetic resonance (TD‐NMR) has been the most popular solution for quality control in the industrial sector .…”

Section: Introductionmentioning

confidence: 99%

Rapid analyses of oil and fat content in agri‐food products using continuous wave free precession time domain NMR

Colnago

Azeredo

Netto

et al. 2011

Magnetic Reson in Chemistry

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Time-domain nuclear magnetic resonance (TD-NMR) is one of the most popular solutions for quality control in the food industry. Despite the recognized success of TD-NMR in quality control and quality assurance, the speed by which samples can be characterized by TD-NMR techniques is still a concern, primarily when considering online or high-throughput applications. Therefore, to enhance the speed of TD-NMR analysis, we developed rapid methods based on steady-state free precession of nuclear spins, which we denoted continuous wave free precession (CWFP). CWFP substantially increases the sensitivity of TD-NMR compared with free induction decay or spin-echo detection, which are traditionally used. The objective of this paper was to present the physical background of CWFP and review its recent developments and applications in fat and oil quantifications in agri-food products.

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“…Since dairy products contain a lot of important intrinsic fluorophores such as vitamin A and the aromatic aminoacids tryptophan, tyrosine and phenylalanine in proteins, the potential of front-face fluorescence spectroscopy (FFFS) to succeed in cheese evaluation has also been investigated [12,13,14], in some cases coupled with an IR spectroscopic technique [15,16]. Ref.…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, nuclear magnetic resonance (NMR) has proved to be a versatile spectroscopic technique in dairy research [14,18], since some processes such as pressure, heating or changes in pH, which alter the milk protein conformation and/or the aggregation state, can be studied by NMR [19].…”

Section: Introductionmentioning

confidence: 99%

Prediction of Zamorano cheese quality by near-infrared spectroscopy assessing false non-compliance and false compliance at minimum permitted limits stated by designation of origin regulations

Oca

Ortiz

Sarabia

et al. 2012

Talanta

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Spectroscopic characterization of low- and non-fat cream cheeses

Cited by 30 publications

References 33 publications

Effect of Fat Content on Water Sorption Properties of Biscuits Studied by Nuclear Magnetic Resonance

Effect of Fat Content on Water Sorption Properties of Biscuits Studied by Nuclear Magnetic Resonance

Rapid analyses of oil and fat content in agri‐food products using continuous wave free precession time domain NMR

Prediction of Zamorano cheese quality by near-infrared spectroscopy assessing false non-compliance and false compliance at minimum permitted limits stated by designation of origin regulations

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