This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
9.5.3 Literatur
Graves M, Smith A, Batchelor B (1998) Approaches to foreign body detection in foods. Trends in Food Science and Technology 9: 21–27
Bradford M (1999) Reducing risk of metal contamination in the food processing industry. Leatherhead Food RA Food Industry Journal 2: 162–173
Weissenbach MJ (1998) Pigging — about new ways of scraping pipes and product economy. Fruit-Processing 8: 319–326
Hiltscher G (1999) Molchtechnik Wiley-VCH
Herzog WD, Messerschmidt M (1994) NMR-Spektroskopie für Anwender. VCH Weinheim
Ruan RR, Chen PL (2001) Nuclear magnetic resonance techniques and their application in food quality analysis. In: Gunaseharan (ed) Nondestructive Food Evaluation: Techniques to Analyze Properties and Qualiy. Marcel Dekker, New York
McCarthy MJ, McCarthy KL (1996) Applications of magnetic resonance imaging to food research. Magn. Resonance Imaging 14: 799–802
Belton PS, Delgadillo I, Gil AM, Webb GA (eds) (1995) Magnetic Resonance in Food Science. Royal Soc of Chemistry
Martinez I, Aursand M, Erikson U, Singstad TE, Veliyulin E, van der Zwaag C (2003) Destructive and non-destructive analytical techniques for authentication and composition analyses of foodstuffs. Trends in Food Science and Technology 14: 489–498
Baianu IC, Pessen H, Kumosinksi, TF (eds) (1993) Physical chemistry of food Processes, Vol 2. AVI, van Nostrand Reinhold, New York
Baianu IC (ed) (1992) Physical chemistry of food processes, Vol 1. AVI, van Nostrand Reinhold, New York
Belloque J, Ramos M (1999) Application of NMR spectroscopy to milk and dairy products. Trends in Food Science and Technology 10: 313–320
Hidalgo FJ, Zamora R (2003) Edible oil analysis by high-resolution nuclear magnetic resonance spectroscopy: recent advances and future perspectives. Trends in Food Science and Technology 14: 499–506
Cornillon P (2000) Characterization of osmotic dehydrated apple by NMR and DSC. Lebensmittel-Wissenschaft und-Technologie 33: 261–267
Kim SM, Chen P, McCarthy MJ, Zion B (1999) Fruit Internal Quality Evaluation using Online Nuclear Magnetic Resonance Sensors. J Agricultural Engineering Research 74:293–301
Ronaldo NMP, Guilherme AMR (2003) Nuclear magnetic resonance and water activity in measuring the water mobility in pintado (Pseudoplatystoma corruscans) fish. J Food Engineering 58: 59–66
de Gennaro S, Birch GG, Parke SA, Stancher B (2000) Studies on the physicochemical properties of inulin and inulin oligomers. Food Chemistry 68: 179–183
Cornillon P, Andrieu J, Duplan JC, Laurent M (1995) Use of nuclear magnetic resonance to model thermophysical properties of frozen and unfrozen model food gels. J Food Engineering 25: 1–19
Rochdi A, Foucat L, Renou JP (2000) NMR and DSC studies during thermal denaturation of collagen. Food Chemistry 69: 295–299
Thybo AK, Szczypinski PM, Karlsson AH, Dønstrup S, Stødkilde-Jørgensen HS, Andersen HJ (2004) Prediction of sensory texture quality attributes of cooked potatoes by NMR-imaging (MRI) of raw potatoes in combination with different image analysis methods. J Food Engineering 61: 91–100
Takeuchi S, Fukuoka M, Gomi Y, Maeda M, Watanabe H (1997) An application of magnetic resonance imaging to the real time measurement of the change of moisture profile in a rice grain during boiling. J Food Engineering 33: 181–192
Hills, BP, Godward J, Wright KM (1997) Fast radial NMR microimaging studies of pasta drying. J Food Engineering 33: 321–335
Evans SD, Nott KP, Kshirsagar AA, Hall LD (1998) The effect of freezing and thawing on the magnetic resonance imaging parameters of water in beef, lamb and pork meat. Int J Food Sci Tech 33: 317–328
Laurent W, Bonny JM, Renou JP (2000) Muscle characterisation by NMR imaging and spectroscopic techniques. Food Chemistry 69: 419–426
Renou JP, Foucat L, Bonny JM (2003) Magnetic resonance imaging studies of water interactions in meat. Food Chemistry 82: 35–39
Nott KP, Hall LD (2001) Three-dimensional MRI mapping of minimum temperatures achieved in microwave and conventional food processing. Int J Food Sci Tech 36: 243–252
Duce SL, Hall LD (1995) Visualization of the hydration of food by nuclear magnetic resonance imaging. J Food Engineering 26: 251–257
Rights and permissions
Copyright information
© 2004 Springer-Verlag Berlin Heidelberg
About this chapter
Cite this chapter
(2004). Magnetische Eigenschaften. In: Lebensmittelphysik. Springer, Berlin, Heidelberg. https://doi.org/10.1007/3-540-34990-1_9
Download citation
DOI: https://doi.org/10.1007/3-540-34990-1_9
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-540-20337-7
Online ISBN: 978-3-540-34990-7
eBook Packages: Springer Book Archive