1 Ocak 2021 Dergi makalesi Açık Erişim

Pocan, Pelin; Ilhan, Esmanur; Florek-Wojciechowska, Malgorzata; Masiewicz, Elzbieta; Kruk, Danuta; Oztop, Mecit H.

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/233062</identifier>
  <creators>
    <creator>
      <creatorName>Pocan, Pelin</creatorName>
      <givenName>Pelin</givenName>
      <familyName>Pocan</familyName>
      <affiliation>Middle East Tech Univ, Dept Food Engn, Ankara, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Ilhan, Esmanur</creatorName>
      <givenName>Esmanur</givenName>
      <familyName>Ilhan</familyName>
      <affiliation>Middle East Tech Univ, Dept Food Engn, Ankara, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Florek-Wojciechowska, Malgorzata</creatorName>
      <givenName>Malgorzata</givenName>
      <familyName>Florek-Wojciechowska</familyName>
      <affiliation>Univ Warmia &amp; Mazury, Dept Phys &amp; Biophys, Olsztyn, Poland</affiliation>
    </creator>
    <creator>
      <creatorName>Masiewicz, Elzbieta</creatorName>
      <givenName>Elzbieta</givenName>
      <familyName>Masiewicz</familyName>
      <affiliation>Univ Warmia &amp; Mazury, Dept Phys &amp; Biophys, Olsztyn, Poland</affiliation>
    </creator>
    <creator>
      <creatorName>Kruk, Danuta</creatorName>
      <givenName>Danuta</givenName>
      <familyName>Kruk</familyName>
      <affiliation>Univ Warmia &amp; Mazury, Fac Math &amp; Comp Sci, Olsztyn, Poland</affiliation>
    </creator>
    <creator>
      <creatorName>Oztop, Mecit H.</creatorName>
      <givenName>Mecit H.</givenName>
      <familyName>Oztop</familyName>
      <affiliation>Middle East Tech Univ, Dept Food Engn, Ankara, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Exploring The Water Mobility In Gelatin Based Soft Candies By Means Of Fast Field Cycling (Ffc) Nuclear Magnetic Resonance Relaxometry</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2021</publicationYear>
  <dates>
    <date dateType="Issued">2021-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/233062</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.jfoodeng.2020.110422</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">H-1 spin-lattice relaxation experiments for gelatin-based candies prepared by different amounts of D-allulose have been performed in the frequency range of 4 kHz-40 MHz. In addition, physical properties such as moisture content and hardness were also measured. Analysis of NMR dispersion profiles showed the presence of two fractions of water: confined and free-water. The relaxation data have been associated with parameters characterizing translation diffusion and rotation of the confined-water molecules and dynamics of the free-water fraction. The translation dynamics has turned out to be about three orders of magnitude slower compared to bulk water; the time scale of the rotational dynamics is similar to that of translation diffusion. Moreover, quantitative analysis of the relaxation data has provided a unique parameter, the number of water molecules undergoing translation dynamics within the confined-water fraction per unit volume. On this basis, the influence of D-allulose on the mechanisms of water motion has been discussed.</description>
  </descriptions>
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