Analytical Methods | Nuclear Magnetic Resonance: Principles

https://doi.org/10.1016/B978-0-12-374407-4.00014-5Get rights and content

This article focuses on nuclear magnetic resonance (NMR) relaxation, including pulsed field gradients for molecular diffusion and magnetic resonance imaging (MRI) applied to the characterization of dairy products and dairy processes. The article is organized in three parts: the first part provides some basics on NMR and MRI techniques, the second part provides an overview of NMR relaxation investigations into dairy proteins and skimmed milk, including a description of the NMR results for concentrated dairy products, and the third part is dedicated to the application of NMR relaxation to dairy fat and dairy powders. The water diffusion measurements by pulsed field gradient NMR in dairy suspensions and gels are described, including the specific case of restricted diffusion as observed in an emulsion. The recent advances provided by the simultaneous acquisition of relaxation parameters and diffusion coefficient, referred to as multidimensional NMR relaxation, are also highlighted. Finally, the MRI applications to dairy processes (curd draining, cheese ripening, etc.) are discussed.

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