Titre :
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Recent advances in characterization of foods using nuclear magnetic resonance
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Auteurs :
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H. Watanabe ;
M. Fukuoka ;
T. Watanabe
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Type de document :
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article/chapitre/communication
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Editeur :
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Amsterdam [NLD] : Elsevier, 1995
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Format :
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p. 117-149
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Langues:
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= Anglais
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Catégories :
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TECHNOLOGIE ALIMENTAIRE
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Mots-clés:
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PRODUIT ALIMENTAIRE
;
RESONANCE MAGNETIQUE NUCLEAIRE
;
PROPRIETE PHYSICOCHIMIQUE
;
IMAGERIE
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Résumé :
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NMR techniques for the study of food range from in-line/on-line oil and water analysis, to characterization and authentification of foods and beverages, water relations in foods and biological tissues, mobility of water in food and to probing microstructure of food. In this chapter, we describe NMR spectroscopy with an emphasis on one of the most important recent developments in NMR : the methods which concern the application of a linearly varying magnetic field, known as a field-gradient, across the sample. This method provides information on the position of the target molecules.
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Source :
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Characterization of food : emerging methods, Gaonkar A. G. (Ed)
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