| 저자(한글) |
Mulas, G.,Anedda, R.,Longo, D.L.,Roggio, T.,Uzzau, S. |
| 저자(영문) |
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| 소속기관 |
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| 소속기관(영문) |
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| 출판인 |
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| 간행물 번호 |
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| 발행연도 |
2016-01-01 |
| 초록 |
In this paper, we propose a magnetic resonance imaging (MRI) method for assessing the ripening stage of Grana Padano, one of the most appreciated long-ripened hard cooked Italian cheeses. The method is based on a combination of MRI analysis with a study of multi-component transverse relaxation (T 2 ) distributions. Three different ripening stages (12, 16 and 20 months) were considered and, for each stage, three samples were investigated (for a total of nine samples). The relaxation profiles of differently ripened Grana Padano cheeses varied in terms of area fraction relative to the three observed components of T 2 relaxation. In particular, a good linear relationship was observed between the area fraction of the first T 2 population (mainly constituted by water protons in chemical exchange with labile protein protons) and the months of ripening. The proposed method might have a general validity for different kinds of cheese. |
| 원문URL |
http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=03553784&target=NART&cn=NART73401538 |
| 첨부파일 |
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