1H nuclear magnetic resonance relaxometric characterization of fat and water states in soft and hard cheese

Journal of Dairy Research

Volumn 67, Issue 4, 2000, Pages 609-618

  Chaland, Beatrice ^a   Mariette, François ^b   Marchal, Philippe ^b   De Certaines, Jacques ^c  

^a Soredab la Tremblaye   (France)

^b CEMAGREF   (France)

^c UNIVERSITÉ DE RENNES 1   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE; CHEMICAL COMPOSITION; FAT CONTENT; FOOD ANALYSIS; NUCLEAR MAGNETIC RESONANCE IMAGING; TEMPERATURE; WATER;

FAT; WATER;

ARTICLE; CHEESE; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; TEMPERATURE;

CHEESE; FATS; MAGNETIC RESONANCE SPECTROSCOPY; TEMPERATURE; WATER;

EID: 0034352050     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029900004398     Document Type: Article

References (34)

1. A pulsed low resolution NMR study of water binding to powdered milk
2. A pulsed low-resolution NMR study of water binding to milk proteins
3. Diffusion of fat and water in cheese as studied by pulsed field gradient nuclear magnetic resonance
4. Non-linear regression
5. 2H NMR and sorption isotherms
6. NMR applications to fats and oils
7. Biochemistry of cheese ripening
8. Age-related changes in the water phase of Mozzarella cheese
9. Quantitative analysis of food products by pulsed field nuclear magnetic resonance. 2. Simultaneous analysis of water and fat in milk powder and cottage cheese
10. The effects of proteins on the proton NMR transverse relaxation times of water. I. Native bovine serum albumin
11. The effects of proteins on the proton NMR transverse relaxation times of water. II. Protein aggregation
12. A novel approach to the analysis of fats by low resolution NMR spectroscopy: Application to milk and vegetable fats
13. Assessment of the intermediate phase in milk fat by low-resolution nuclear magnetic resonance
14. An NMR study of the formation and syneresis of renneted milk gels
15. Distribution of water in heterogeneous food and model systems
16. Water activity in cheese in relation to composition, stability and safety
17. Continuous relaxation time distribution decomposition by MEM
18. NMR relaxation studies of dairy processes
19. Continuous relaxation time distribution decomposition by MEM
20. Multinuclear NMR study of the pH dependent water state in skim milk and caseinate solutions
21. A constrained regularization method for inverting data represented by linear algebraic or integral equations
22. Effect of pH and time on the quantity of readily available water within fresh cheese curd
23. Applications of nuclear magnetic resonance
24. Pulse NMR of casein dispersions
25. Water in dairy products related to quality, with special reference to cheese
26. Use of NMR and MRI to study water relations in foods
27. Probing water compartment and membrane permeability in plant cells by proton NMR relaxation measurements
28. Effect of calcium, fat and total solids on the rheology of a model soft cheese system
29. Correlation between NMR proton relaxation time and free fatty acids and total polar materials of degraded soybean oils
30. Evolution of water proton nuclear magnetic relaxation during milk coagulation and syneresis: Structural implications
31. Hydrolytic rancidity in milk. A simplified method for estimating the extent of its development
32. Theoretical aspects on the NMR of quadrupolar ionic nuclei in micellar solutions and amphiphilic liquid crystals