In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics-Reference-Cited by-同舟云学术

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

Author:

Martini Silvana¹,Bertoli Constantin²,Herrera Maria Lidia³,Neeson Ian⁴,Marangoni Alejandro⁵

Affiliation:

1. ; National Research Council of Argentina (CONICET); Argentina

2. ; Nestlé Research Centre; Lausanne Switzerland

3. Departamento de Industrias, Facultad de Ciencias Exactas y Naturales; University of Buenes Aires; Argentina

4. VN Instruments Ltd.; Elizabethtown Ontario Canada

5. ; Department of Food Science; University of Guelph; Guelph N1G 2W1 Ontario Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference13 articles.

1. Ultrasonic Sensing for the Food Industry;Coupland;Adv. Food Nutr. Res.,2003

3. Absorption and Velocity Dispersion Due to Crystallization and Melting of Emulsion Droplets;McClements;Ibid.,1993

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