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231225s2022 xx |||||o 00| ||eng c |
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|a 10.1002/mrc.5254
|2 doi
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|a pubmed24n1120.xml
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|a (DE-627)NLM336263554
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|a (NLM)35092067
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|a eng
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|a Rondeau-Mouro, Corinne
|e verfasserin
|4 aut
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|a Portable single-sided NMR measurements at variable temperatures
|b Implementation of a thermo-controlled device and application to the heating of bread dough
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|c 2022
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|a Text
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Completed 10.06.2022
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|a Date Revised 07.07.2022
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a © 2022 John Wiley & Sons, Ltd.
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|a A temperature control unit was implemented to vary the temperature of samples studied on a commercial Mobile Universal Surface Explorer nuclear magnetic resonance (MOUSE-NMR) apparatus. The device was miniaturized to fit the maximum MOUSE sampling depth (25 mm). It was constituted by a sample holder sandwiched between two heat exchangers placed below and above the sample. Air was chosen as the fluid to control the temperature at the bottom of the sample, at the interface between the NMR probe and the sample holder, in order to gain space. The upper surface of the sample was regulated by the circulation of water inside a second heat exchanger placed above the sample holder. The feasibility of using such a device was demonstrated first on pure water and then on several samples of bread dough with different water contents. For this, T1 relaxation times were measured at various temperatures and depths and were then compared with those acquired with a conventional compact closed-magnet spectrometer. Discussion of results was based on biochemical transformations in bread dough (starch gelatinization and gluten heat denaturation). It was demonstrated that, within a certain water level range, and because of the low magnetic field strength of the MOUSE, a linear relationship could be established between T1 relaxation times and the local temperature in the dough sample
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|a Journal Article
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|a MOUSE
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|a T1
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|a activation energy
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|a baking
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|a relaxation time
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|a starch gelatinization
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|a Water
|2 NLM
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|a 059QF0KO0R
|2 NLM
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|a Starch
|2 NLM
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|a 9005-25-8
|2 NLM
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|a Cambert, Mireille
|e verfasserin
|4 aut
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|a Blondel, Laurent
|e verfasserin
|4 aut
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|a Diascorn, Yves
|e verfasserin
|4 aut
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|a Mbaya, Léo
|e verfasserin
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|a Binti Ahmad Nazari, Nor Nadiah
|e verfasserin
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|a Helary, Sarah
|e verfasserin
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|a Lucas, Tiphaine
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Magnetic resonance in chemistry : MRC
|d 1985
|g 60(2022), 7 vom: 10. Juli, Seite 678-691
|w (DE-627)NLM098179667
|x 1097-458X
|7 nnns
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|g volume:60
|g year:2022
|g number:7
|g day:10
|g month:07
|g pages:678-691
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|u http://dx.doi.org/10.1002/mrc.5254
|3 Volltext
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