Online low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) for food quality optimization in food processing
MC Ezeanaka, J Nsor-Atindana, M Zhang - Food and Bioprocess …, 2019 - Springer
Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI)
have been accepted widely as a non-destructive analytical technique in food processing …
have been accepted widely as a non-destructive analytical technique in food processing …
Intelligent detection for fresh‐cut fruit and vegetable processing: Imaging technology
T Tang, M Zhang, AS Mujumdar - Comprehensive reviews in …, 2022 - Wiley Online Library
Fresh‐cut fruits and vegetables are healthy and convenient ready‐to‐eat foods, and the final
quality is related to the raw materials and each step of the cutting unit. It is necessary to …
quality is related to the raw materials and each step of the cutting unit. It is necessary to …
Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and …
S Cheng, X Wang, R Li, H Yang, H Wang, H Wang… - Meat Science, 2019 - Elsevier
Influences of multiple freeze-thaw (FT) cycles on water status and distribution, microstructure
and physicochemical properties of beef were investigated. Low-field nuclear magnetic …
and physicochemical properties of beef were investigated. Low-field nuclear magnetic …
Combined use of rheology, LF-NMR, and MRI for characterizing the gel properties of hairtail surimi with potato starch
H Luo, C Guo, L Lin, Y Si, X Gao, D Xu, R Jia… - Food and Bioprocess …, 2020 - Springer
The effects of potato starch (4%, 8%, 12%, 16%, and 20%) on the gel properties of hairtail
surimi were investigated by rheology, low-field nuclear magnetic resonance (LF-NMR), and …
surimi were investigated by rheology, low-field nuclear magnetic resonance (LF-NMR), and …
A comparative evaluation of nutritional properties, antioxidant capacity and physical characteristics of cabbage (Brassica oleracea var. Capitate var L.) subjected to …
Y Xu, Y Xiao, C Lagnika, D Li, C Liu, N Jiang, J Song… - Food Chemistry, 2020 - Elsevier
Cabbag has been considered as one of attractive raw materials for dehydrated vegetables
owing to high nutrient value. However, information about how drying methods affect the …
owing to high nutrient value. However, information about how drying methods affect the …
Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI
M Tan, Z Lin, Y Zu, B Zhu, S Cheng - Food research international, 2018 - Elsevier
Instant sea cucumber has become one popular product due to its convenience to eat,
favourable taste and minimal loss of nutrients and bioactive components. However, there …
favourable taste and minimal loss of nutrients and bioactive components. However, there …
Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR
Y Sun, M Zhang, B Bhandari, P Yang - Food Research International, 2019 - Elsevier
Low-field nuclear magnetic resonance (LF-NMR) and electronic nose combined with Gas
chromatography mass spectrometry (GC–MS) were used to collect the data of moisture state …
chromatography mass spectrometry (GC–MS) were used to collect the data of moisture state …
[HTML][HTML] Visualization and quantification of content and hydrogen bonding state of water in apple and potato cells by confocal Raman microscopy: A comparison study
Water is the most abundant component in fresh fruit and vegetables and its distribution and
hydrogen bonding state in cells has a significant influence on food processing. In the current …
hydrogen bonding state in cells has a significant influence on food processing. In the current …
Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC–MS
Y Guo, D Chen, Y Dong, H Ju, C Wu, S Lin - Journal of Chromatography B, 2018 - Elsevier
The present study was to analyze the water dynamics of Tricholoma matsutake Singer
during hot air drying by low-field nuclear magnetic resonance (LF-NMR) and magnetic …
during hot air drying by low-field nuclear magnetic resonance (LF-NMR) and magnetic …
Exploring the interaction between Lycium barbarum polysaccharide and gelatin: Insights into gelation behaviors, water mobility, and structural changes
H Wang, P Rao, Z Xie, J Jiang, Y Qiu, Z Zhang, G Li… - Food …, 2024 - Elsevier
Gelatin-polysaccharide interactions have garnered significant attention in recent years due
to their profound effects on the properties (rheology and structure) of various food products …
to their profound effects on the properties (rheology and structure) of various food products …