Magnetic Resonance in Food Science
- Dersin Düzeyi: Yüksek Lisans
- Tasarlanan Ders Kodu: 5730516
- Öğretim Türü: Örgün Öğretim (Normal Öğretim)
- Dersin Kapsamı: Teorik
- Akademik Yıl: 2013 - 2014
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Ders İçeriği:
Understanding the physico chmical aspects of food systems by using Magnetic Resonance. NMR Relaxation phenomena and imaging sequences. Introduction to 1D and 2D NMR Relaxometry: T1, T2 Diffusion, T1-T2, T2-D, T2-T2 analysis. Applications of magnetic resonance imagining and NMR Relaxometry to food systems. Applications related to fruits and vegetables meats, dairy products, cereals, food emulsions and food rheology.