Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Kevin P. Nott"'
Autor:
Kevin P. Nott
Publikováno v:
European Journal of Pharmaceutics and Biopharmaceutics. 74:78-83
Magnetic resonance imaging (MRI) is the technique of choice for measuring hydration, and its effects, during dissolution of tablets since it non-invasively maps (1)H nuclei associated with 'mobile' water. Although most studies have used MRI systems w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4744ca3c6f9dc0b88961743571c4fecd
https://doi.org/10.1016/j.ejpb.2009.07.003
https://doi.org/10.1016/j.ejpb.2009.07.003
Publikováno v:
The Canadian Journal of Chemical Engineering. 83:68-72
This study demonstrates that Magnetic Resonance Imaging (MRI) can visualize the growth of biofilm on an inert support matrix, and quantitate the blocking effects caused by precipitation of metal ions from a stream of effluent flowing through the resu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c567ca5c1e4cc05db6ed3ec42c4aa8b7
https://doi.org/10.1002/cjce.5450830112
https://doi.org/10.1002/cjce.5450830112
Autor:
Laurie D. Hall, Kevin P. Nott
Publikováno v:
The Canadian Journal of Chemical Engineering. 83:78-82
MRI is the only technique that has the potential to map the temperature distribution of water in food non-invasively in three dimensions (Nott and Hall, 1999), as well as to acquire data sensitive to the physical changes induced by heating, including
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a8706b88fdde1fec831f89132770bc4
https://doi.org/10.1002/cjce.5450830114
https://doi.org/10.1002/cjce.5450830114
Publikováno v:
International Journal of Food Science & Technology. 42:1408-1415
Summary This study demonstrates how magnetic resonance imaging can be used to quantitate the heating of commercially available baby foods as sold in glass jars either ‘on-line’ during immersion in warmed water in the scanner's magnet, or ‘off-l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76681e812c917ebf7f67c79fda35bee6
https://doi.org/10.1111/j.1365-2621.2006.01358.x
https://doi.org/10.1111/j.1365-2621.2006.01358.x
Autor:
Laurance D. Hall, Kevin P. Nott
Publikováno v:
International Journal of Food Science & Technology. 40:723-730
Summary The heating of a 5% starch gel in a standard domestic microwave oven has been measured using a combination of magnetic resonance imaging (MRI) ‘offline’, and fibre optic thermometry ‘online’. MRI was used to locate potential hot and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::923745748390d4db2be50b26b251bc94
https://doi.org/10.1111/j.1365-2621.2005.00992.x
https://doi.org/10.1111/j.1365-2621.2005.00992.x
Autor:
Kevin P. Nott, Lynne E. Macaskie, Rachel Sammons, Laurance D. Hall, Peter M. Marquis, Marion Paterson-Beedle, Ping Yong, Ania C. Thackray
Publikováno v:
Journal of Biotechnology. 118:187-200
A novel method is described for the non line-of-sight coating of hydroxyapatite onto polyurethane reticulated foam and titanium discs. This utilises a biofilm of Serratia sp. NCIMB 40259 which, when challenged with a solution containing calcium chlor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e483380afdb7cd5a6d615a7420fb121
https://doi.org/10.1016/j.jbiotec.2005.03.006
https://doi.org/10.1016/j.jbiotec.2005.03.006
Publikováno v:
AIChE Journal. 51:3072-3079
3-D Magnetic resonance imaging (MRI) was used to measure the flow field of water in a packed-bed column containing Serratia sp. biofilm supported on polyurethane foam, and subsequently to follow a reaction which precipitates lanthanum phosphate on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e73fe4b48ea791883ca5e2254cd9392
https://doi.org/10.1002/aic.10537
https://doi.org/10.1002/aic.10537
Publikováno v:
International Journal of Food Science and Technology. 36:243-252
Microbiological assurance protocols for food preservation are based on the ‘worst-case’ slowest heating point within the food product. For conduction-limited processing, this leads to well-known overheating near surface regions of products, with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7c1482deb4a3975cbc26ce92f6079e7
https://doi.org/10.1046/j.1365-2621.2001.00444.x
https://doi.org/10.1046/j.1365-2621.2001.00444.x
Autor:
Laurance D. Hall, Kevin P. Nott
Publikováno v:
Trends in Food Science & Technology. 10:366-374
Whereas the major purpose of cooking is to increase the palatability of food, the heating of many foods is essential to kill bacteria thereby increasing the foodstuff's safety and storage life. In practice, pasteurization and other sterilization proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d30c81b64949069818ca93f29f4c45b
https://doi.org/10.1016/s0924-2244(00)00023-6
https://doi.org/10.1016/s0924-2244(00)00023-6
Publikováno v:
LWT - Food Science and Technology. 32:261-268
Magnetic Resonance Imaging (MRI) was used to measure the MR parameters of water (T1, T2, Tsat1, Msat, M0and the Magnetisation Transfer (MT) rate) in fresh and frozen-thawed cod (Gadus morhua) and mackerel (Scomber scombrus); those species were chosen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4fe3b09fad7ad29c2b552c99502249a
https://doi.org/10.1006/fstl.1999.0549
https://doi.org/10.1006/fstl.1999.0549