Structure and dynamic of flour by solid state NMR: Effects of hydration and wheat aging

Biomacromolecules

Volumn 5, Issue 4, 2004, Pages 1536-1544

  Calucci, Lucia ^a   Galleschi, Luciano ^b   Geppi, Marco ^b   Mollica, Giulia ^b  

^a CNR   (Italy)

^b UNIVERSITY OF PISA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

HYDRATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SEED; STRUCTURE (COMPOSITION); WATER ABSORPTION;

CROSS POLARIZATION (CP); MAGIC ANGLE SPINNING (MAS);

FOOD PRODUCTS;

CARBON 13; GLUTEN; STARCH; WATER;

ABSORPTION; AGING; ARTICLE; CARBOHYDRATE ANALYSIS; CARBON NUCLEAR MAGNETIC RESONANCE; CONTROLLED STUDY; EXCITATION; FLOUR; FREQUENCY ANALYSIS; HYDRATION; MOLECULAR DYNAMICS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PLANT SEED; POLARIZATION; PRIORITY JOURNAL; PROTON NUCLEAR MAGNETIC RESONANCE; SOLID STATE; WHEAT; CHEMISTRY; GAS CHROMATOGRAPHY; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; TEMPERATURE; TIME;

TRITICUM AESTIVUM;

FLAME IONIZATION; FLOUR; MAGNETIC RESONANCE SPECTROSCOPY; SEEDS; TEMPERATURE; TIME FACTORS; TRITICUM; WATER;

EID: 4143074821     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm0499177     Document Type: Article

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