Characterisation of water in agro-food products by time domain-NMR

Food Control

Volumn 12, Issue 7, 2001, Pages 437-445

  Rutledge, D N ^a  

^a AGROPARISTECH   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0042381190     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(01)00060-3     Document Type: Article

References (13)

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2. Della Valle, G., Buleon, A., Carreau, P. J., Lavoie, P. A., & Vergnes, B. (in press). Relationship between structure and viscoelastic behavior of plasticised starch. Journal of Rheology.
3. Gerbanowski A., Rutledge D.N., Feinberg M., Ducauze C. Multivariate regression applied to TD-NMR signals: determination of moisture in meat products. Science des Aliments. 17:1997;309-323.
4. Höskuldson A. PLS regression methods. Journal of Chemometrics. 2:1988;211-228.
5. Monteiro-Marques J.P., Rutledge D.N., Ducauze C.J. Low resolution pulse NMR detection of the mobilization point of solutes during the drying of carrots. Lebensmittel Wissenschaft + Technologie. 24:1991a;93-98.
6. Monteiro Marques J.P., Rutledge D.N., Ducauze C.J. Low resolution pulse nuclear magnetic resonance study of carrots equilibrated at various water activities and temperatures. Science des Aliments. 11:1991b;513-525.
7. Rutledge D.N. La résonance magnétique nucléaire - domaine temps dans l'industrie agro-alimentaire. Analusis. 18(10):1990;i31-i34.
8. Rutledge D.N., Barros A.S. A method for detecting information in signals: application to 2D time domain - NMR data. The Analyst. 123:1998;551-559.
9. Rutledge, D. N., Barros, A. S., Vackier, M. C., Baumberger, S., & Lapierre, C. (1999). In P. S. Belton, B. P. Hills, & G. A. Webb (Eds.), Advances in magnetic resonance in food science (pp. 203-216). London: Royal Society of Chemistry.
10. Vackier M.C., Rutledge D.N. Hydration state of gelatine studied by time-domain NMR. Food Chemistry. 57(2):1996a;287-293.
11. Vackier M.C., Rutledge D.N. Influence of temperature, pH, water content, gel strength and their interactions on NMR relaxation of gelatins part II. Relaxation curves. Journal of Magnetic Resonance Analysis. 2(4):1996b;321-327.
12. Vackier M.C., Rutledge D.N. Influence of temperature, pH, water content, gel strength and their interactions on NMR relaxation of gelatins Part I. Calculated relaxation times. Journal of Magnetic Resonance Analysis. 2(4):1996c;311-320.
13. Van den Berg, C. (1985). In D. Simatos & J. L. Multon (Eds.) Properties of water in foods (pp. 119-131). Dordrecht: Martinus Nijhoff Publishers.