Proton transverse magnetization decay curves of Mozzarella di Bufala Campana samples were measured and analysed for the presence in the sample of four components, namely "serum water", "entrapped water", "junction zone water" and "fat", characterised by different transverse relaxation times, T2. T2 values were interpreted on the basis of the diffusive and chemical exchange model that allowed information to be obtained on the size of diffusive domains and dynamics of the water molecules. Furthermore, T2 values were measured as a function of the aging time of Mozzarella samples, as produced by different cheese-makers. A decrease of "serum water" T2 value with aging time was found and this may be used to monitor the evolution of Mozzarella sam...
The influence of dairy cow feeding regime was investigated using H-1 nuclear magnetic resonance (NMR...
The understanding of the breadmaking process requires to understand the changes in water mobility of...
The understanding of the breadmaking process requires to understand the changes in water mobility of...
A time-domain H-1 nuclear magnetic resonance relaxometry method was elaborated for the rapid microst...
Changes in molecular mobility of water in pasta filata and non-pasta filata Mozzarella cheeses were ...
The objective of this study was to identify mechanisms responsible for component mobility relating t...
It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) chees...
A low-resolution and high-resolution nuclear magnetic resonance (NMR) protocol to characterise the t...
Proton transverse magnetization decay curves of rice flour starch-water samples were measured and an...
A set of commercial milk and Sicilian cheeses was analysed by a combination of fast-field-cycling (F...
The dairy industry would benefit from rapid and non-destructive determination of moisture content of...
The influence of dairy cow feeding regime was investigated using 1H nuclear magnetic resonance (NMR)...
The content of essential amino acids is an important aspect for determining the nutritional value of...
Cheddar cheese predicted to develop into different quality classes has been evaluated by time domain...
[出版社版]Nuclear magnetic resonance (NMR) provides a rapid, sensitive, direct and nondestructive determ...
The influence of dairy cow feeding regime was investigated using H-1 nuclear magnetic resonance (NMR...
The understanding of the breadmaking process requires to understand the changes in water mobility of...
The understanding of the breadmaking process requires to understand the changes in water mobility of...
A time-domain H-1 nuclear magnetic resonance relaxometry method was elaborated for the rapid microst...
Changes in molecular mobility of water in pasta filata and non-pasta filata Mozzarella cheeses were ...
The objective of this study was to identify mechanisms responsible for component mobility relating t...
It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) chees...
A low-resolution and high-resolution nuclear magnetic resonance (NMR) protocol to characterise the t...
Proton transverse magnetization decay curves of rice flour starch-water samples were measured and an...
A set of commercial milk and Sicilian cheeses was analysed by a combination of fast-field-cycling (F...
The dairy industry would benefit from rapid and non-destructive determination of moisture content of...
The influence of dairy cow feeding regime was investigated using 1H nuclear magnetic resonance (NMR)...
The content of essential amino acids is an important aspect for determining the nutritional value of...
Cheddar cheese predicted to develop into different quality classes has been evaluated by time domain...
[出版社版]Nuclear magnetic resonance (NMR) provides a rapid, sensitive, direct and nondestructive determ...
The influence of dairy cow feeding regime was investigated using H-1 nuclear magnetic resonance (NMR...
The understanding of the breadmaking process requires to understand the changes in water mobility of...
The understanding of the breadmaking process requires to understand the changes in water mobility of...