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Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry

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


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<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Pocan, Pelin</dc:creator>
  <dc:creator>Ilhan, Esmanur</dc:creator>
  <dc:creator>Florek-Wojciechowska, Malgorzata</dc:creator>
  <dc:creator>Masiewicz, Elzbieta</dc:creator>
  <dc:creator>Kruk, Danuta</dc:creator>
  <dc:creator>Oztop, Mecit H.</dc:creator>
  <dc:date>2021-01-01</dc:date>
  <dc:description>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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/233062</dc:identifier>
  <dc:identifier>oai:aperta.ulakbim.gov.tr:233062</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>JOURNAL OF FOOD ENGINEERING 294</dc:source>
  <dc:title>Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
</oai_dc:dc>
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