Low Field NMR Study on Wild and Farmed Atlantic Cod (Gadus Morhua)

2009 ◽  
pp. 231-240 ◽  
Author(s):  
M. Guðjónsdóttir ◽  
V. N. Gunnlaugsson ◽  
K. Sveinsdóttir ◽  
H. Magnússon ◽  
S. Arason
Keyword(s):  
Gadus Morhua ◽  
Atlantic Cod ◽  
Low Field ◽  
Nmr Study ◽  
Low Field Nmr

Process Control of Lightly Salted Wild and Farmed Atlantic Cod (Gadus morhua) by Brine Injection, Brining, and Freezing-A Low Field NMR Study

2010 ◽  
Vol 75 (8) ◽  
pp. E527-E536 ◽  
Author(s):  
Maria Gudjonsdottir ◽  
Valur N. Gunnlaugsson ◽  
Gudrun A. Finnbogadottir ◽  
Kolbrun Sveinsdottir ◽  
Hannes Magnusson ◽  
...  
Keyword(s):  
Process Control ◽  
Gadus Morhua ◽  
Atlantic Cod ◽  
Low Field ◽  
Nmr Study ◽  
Low Field Nmr ◽  
Brine Injection

Low-field NMR study of Nylon 6/silica composites

2007 ◽  
Vol 26 (4) ◽  
pp. 501-504 ◽  
Author(s):  
Mônica Preto ◽  
Maria Inês Bruno Tavares ◽  
Edemilson P. da Silva
Keyword(s):  
Nylon 6 ◽  
Low Field ◽  
Nmr Study ◽  
Low Field Nmr

A low field NMR study of water adsorbed on silica and alumina surfaces

2012 ◽  
Vol 19 (5) ◽  
pp. 313-320 ◽  
Author(s):  
E. Alhajji ◽  
O. Mrad
Keyword(s):  
Low Field ◽  
Nmr Study ◽  
Low Field Nmr

scholarly journals Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5417
Author(s):  
Krzysztof Smarzyński ◽  
Paulina Sarbak ◽  
Przemysław Łukasz Kowalczewski ◽  
Maria Barbara Różańska ◽  
Iga Rybicka ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Food Products ◽  
Essential Amino Acids ◽  
Consumer Acceptance ◽  
Low Field ◽  
Nmr Study ◽  
The Future ◽  
Future Supply ◽  
Low Field Nmr ◽  
Small Change

The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future.

The effect of silica nanoparticles on the pore structure of hydrating cement paste: a spatially resolved low-field NMR study

2018 ◽  
Vol 117 (7-8) ◽  
pp. 1006-1014 ◽  
Author(s):  
Andrea Cretu ◽  
Carlos Mattea ◽  
Siegfried Stapf ◽  
Ioan Ardelean
Keyword(s):  
Pore Structure ◽  
Silica Nanoparticles ◽  
Cement Paste ◽  
Spatially Resolved ◽  
Low Field ◽  
Nmr Study ◽  
Low Field Nmr

The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study

Meat Science ◽  
2013 ◽  
Vol 95 (1) ◽  
pp. 51-58 ◽  
Author(s):  
Ciara K. McDonnell ◽  
Paul Allen ◽  
Elaine Duggan ◽  
Joshua M. Arimi ◽  
Eoin Casey ◽  
...  
Keyword(s):  
Water Dynamics ◽  
Fibre Direction ◽  
Low Field ◽  
Nmr Study ◽  
Low Field Nmr

Water mobility and distribution during dry-fermented sausages “Spanish type” manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study

2016 ◽  
Vol 243 (3) ◽  
pp. 455-466 ◽  
Author(s):  
Ana Belén García García ◽  
Mª Isabel Cambero Rodríguez ◽  
Mª Dolores Romero de Ávila Hidalgo ◽  
Hanne Christine Bertram
Keyword(s):  
Textural Properties ◽  
Water Mobility ◽  
Low Field ◽  
Nmr Study ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Low Field Nmr
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