By P. BELTON, B. HILLS, G. WEBB

ISBN-10: 0854047247

ISBN-13: 9780854047246

The hugely flexible nature of magnetic resonance thoughts in facing difficulties coming up in lots of components in nutrients technological know-how is ably validated in Advances in Magnetic Resonance in meals technological know-how. subject matters lined contain improvement of the procedure, practical components of nutrition, sign therapy and research, in addition to functions of magnetic resonance to foodstuff processing and engineering. providing the state of the art within the topic, the overseas flavour of the contributions will make this crucial interpreting for either lecturers and industrialists in nutrition technology.

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Extra info for Advances in Magnetic Resonance in Food Science (Special Publications)

Example text

The numbers refer to Table I image 1 Figure 12 Correlation parameter extracted @om the Co-occurence matrice of the PD and magnetic susceptibility image Among all the textural features, some of them had correlation coefficient independent of the MR contrast, for example the angular moment or energy (l), the contrast (2) and the entropy (9). These textural features were strongly correlated with each other suggesting that the information provided by these parameters was independent of the MR contrast.

This suggests some microstructural modification within the fluid gel particles compared that that of the quiescent gel, although the origin of these structural difference is unclear at present. It should be noted that similar results to these have also been observed using another cylindrical couette type shear cell inside a MRI spectrometer" loooo 1000 I------ . v) E cu I- 100 10 0 20 40 60 80 Time lmins Figure 5 Tz relaxation time of the water in 3% agarose as a function of temperature with (crosses) and without (open circles) applied shear.

The theoretically derived monomer diffusion coefficients are also shown (dotted line) and corrected for the effects of crowding (dotted line with plus symbols). 8 mM lysozyme sample are shown in Figure 3. Due to the higher protein concentration the crowding effects are more significant. 15 M NaCl indicate that there is some degree of aggregation although the average molecular weight is clearly less than that of a dimer. The crystal growth data of Li et a16,’ appear to underestimate the degree of association at high temperatures but overestimate it at low temperatures.

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Advances in Magnetic Resonance in Food Science (Special Publications) by P. BELTON, B. HILLS, G. WEBB


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