✦ LIBER ✦

Comparison of pulsed NMR and ultrasonic velocity techniques for determining solid fat contents

✍ Scribed by D. J. McCLEMENTS; M. J. W. POVEY

Book ID: 108813283
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 669 KB
Volume: 23
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1988.tb00563.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EVALUATION OF SEVERAL PULSED NMR TECHNIQ

EVALUATION OF SEVERAL PULSED NMR TECHNIQUES FOR SOLIDS-IN-FAT DETERMINATION OF COMMERCIAL FATS

✍ G. J. TEMPLEMAN; J. J. SHOLL; T.P. LABUZA 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 433 KB

Pulsed NMR Method for Solid Fat Content

Pulsed NMR Method for Solid Fat Content Determination in Tempering Fats, Part I: Cocoa Butters and Equivalents

✍ Petersson, B. ;Anjou, K. ;Sandström, L. 📂 Article 📅 1985 🏛 John Wiley and Sons ⚖ 573 KB

A general pre-treatment and measuring procedure is described for Solid Fat Content (SFC) determination with pulsed NMR on tempering fats (i. e. Cocoa Butters and Cocoa Butter Equivalents). These fats need a careful pre-treatment to reach their stable @-polymorphic form and crystal size. The differen

Pulsed NMR Method for Solid Fat Content

Pulsed NMR Method for Solid Fat Content Determination in Tempering Fats Part II: Cocoa Butters and Equivalents in Blends with Milk Fat

✍ Petersson, B. 📂 Article 📅 1986 🏛 John Wiley and Sons ⚖ 881 KB

Cocoa Butters and Equivalents in Blends with M i l k Fat \* ByB. P e t e r s s o n ++ Earlieq in part 1 of this paper, a method for Solid Fat Content (SFC) determination with pulsed NMR has been described for cocoa butters and cocoa butter equivalents. The present work (part 11) is a continuation wi

A Comparison of Solvent and Thermal Tech

A Comparison of Solvent and Thermal Techniques for Determining the Fat Content of Ground Beef

✍ DEXTER R. BELLIS; JOHN L. SECRIST; MICHAEL J. LINSKEY 📂 Article 📅 1967 🏛 Institute of Food Technologists 🌐 English ⚖ 391 KB

In situmonitoring of solid fat content b

In situmonitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics

✍ Silvana Martini; Constantin Bertoli; Maria Lidia Herrera; Ian Neeson; Alejandro 📂 Article 📅 2005 🏛 Springer-Verlag 🌐 English ⚖ 212 KB

A Method for the Determination of the So

A Method for the Determination of the Solid Phase Content of Fats Using Pulse Nuclear Magnetic Resonance

✍ Enden, J. C. Vanden ;Haighton, A. J. ;van Putte, K. ;Vermaas, L. F. ;Waddington, 📂 Article 📅 1978 🏛 John Wiley and Sons ⚖ 711 KB

## Abstract Until quite recently dilatation measurements were frequently used to provide information related to the solid phase content of commercial shortenings and margarine fats. With the appearance of reliable and relatively inexpensive pulsed magnetic resonance spectrometers it has become poss