Mobile single-sided NMR

The application of aerogels as drug delivery system was successfully demonstrated for silica aerogels previously However, being biocompatible silica matrices are not biodegradable, which is a certain disadvantage for a number of pharmaceutically oriented applications For these purposes biodegradable materials are beneficial Supercritical drying of polysaccharide gels results in highly porous biodegradable aerogel matrices with large surface areas Structural properties of the polysaccharide aerogels depend on the preparation method and chemical nature of the gel phase In this work different polysaccharide precursors (starch, alginate) were used to produce aerogels, which later on were loaded with the drugs ibuprofen and paracetamol Furthermore release kinetics was studied in vitro Thereby it has been shown that the release rate depends primary on the properties of the matrix The presented results demonstrate for the first time the high potential of polysaccharide aerogels for pharmaceutical applications

Polysaccharide-based aerogels as drug carriers

Low-field permanent magnets for industrial process and quality control.

"Wine Tasting: A Professional Handbook" is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process Including illustrative data and testing technique descriptions, "Wine Tasting" is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wineThe key features includes revised and updated coverage, notably the physiology and neurology taste and odor perception; expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination This title contains flow chart of wine tasting steps; flow chart of wine production procedures; practical details on wine storage and problems during and following bottle opening; examples of tasting sheets; details of errors to be avoided; and, procedures for training and testing sensory skill

Wine Tasting: A Professional Handbook

This review covers developments in the field of noninvasive techniques for quality analysis of fresh fruit and vegetables over the past decade up to the year 2005. A chapter on the concept of quality is followed by a discussion of various methods and applications including optical, spectroscopic, and mechanical techniques but also the application of X-rays and some noninvasive methods of minor dispersal. An extra section on research needs reflects on possible future developments. It is concluded that during the last year, much progress has been made in developing nondestructive techniques for the assessment or inspection of quality parameters of fruits including internal disorders but also taste, sugar content, and so forth. As sensors often measure only a single constituent or quality property, combined techniques have to be optimized to measure overall quality. Commercial application of these techniques will be beneficial for the consumer as well as the producer and for trades in which merchants will be able to comply with consumer demands for uniform high-quality products.

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Recent Developments in Noninvasive Techniques for Fresh Fruit and Vegetable Internal Quality Analysis

A low-field, low-cost Halbach magnet array for open-access NMR.

A proton NMR relaxation study of hen egg quality

Methods for peak assignment in low-resolution multidimensional NMR cross-correlation relaxometry

Summary
Modelling flavour release from foods in the mouth requires detailed knowledge of the mastication process In this paper we show how the distribution of chewing and swallowing time intervals as well as the sphericity changes on chewing and swallowing all conform accurately to a Pearson Type IV probability distribution We show how these distributions, measured by electromyography for each panellist, can be used to generate simulated individual mastication patterns for use in flavour release calculations

Modelling flavour release from a chewed bolus in the mouth: Part I. Mastication

Summary A computer simulation of the time course of flavour release from foods in the mouth is presented which takes into account individual differences in mastication behaviour. Pearson type IV distributions of chewing and swallowing times, sphericity and mass loss changes determined by electromyography and spit-out experiments for each panellist are used to simulate mastication runs which are combined with the mass transfer kinetics to predict the time course of flavour concentration in the headspace for each panellist. These predictions are compared with the corresponding sensory time-intensity measurements.

Kevin Michael Wright

Papers

A low-field, low-cost Halbach magnet array for open-access NMR.

A proton NMR relaxation study of hen egg quality

Methods for peak assignment in low-resolution multidimensional NMR cross-correlation relaxometry

Modelling flavour release from a chewed bolus in the mouth: Part I. Mastication

Modelling flavour release from a chewed bolus in the mouth: Part II. The release kinetics