Hydration state of gelatine studied by time domain nuclear magnetic resonance (TD-NMR): A preliminary study

Food Chemistry

Volumn 57, Issue 2, 1996, Pages 287-293

  Vachier, M C ^a   Rutledge, D N ^a  

^a AGROPARISTECH   (France)

Author keywords

[No Author keywords available]

Indexed keywords

GELATIN; PROTON;

ARTICLE; HYDRATION; MACROMOLECULE; MOISTURE; MULTIVARIATE ANALYSIS; NUCLEAR MAGNETIC RESONANCE IMAGING; PH; TEMPERATURE SENSITIVITY;

MUS;

EID: 0030273322     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00234-0     Document Type: Article

References (7)

1. Belton, P. S. (1984). Nuclear magnetic resonance and photoacoustic spectroscopy. In Biophysical Methods in Food Research, ed. H. W.-S. Chan. Blackwell Scientific, London, pp. 103-137.
2. Brunauer, S., Emmett, P. H. & Teller, E. (1938). Adsorption of gases in multimolecular layers. J. Am. Chem. Soc., 60, 309-319.
3. 2 upon the Carr-Purcell pulse sequence. J. Magn. Reson., 6, 89-105.
4. Duckworth, R. B. (1975). Water Relations in Foods. Academic Press, London.
5. Hills, B. P., Takacs, S. F. & Belton, P. S. (1990). A new interpretation of proton NMR relaxation time measurements of water in food. Food Chem., 37, 95-111.
6. Marquardt, D. W. (1963). An algorithm for least-squares estimation of non linear parameters. J. Soc. Ind. Appl. Math., 11, 431-441.
7. Monteiro Marques, J. P., Rutledge, D. N. & Ducauze, C. J. (1991). Low resolution pulse NMR detection of the mobilization point of solutes during the drying of carrots. Lebensm. Wiss. Technol., 24, 93-98.