Effects of pressure processing on strawberry studied by nuclear magnetic resonance

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 434-440

  Otero, L ^a   Prestamo G ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

High pressure processing; Magnetic resonance imaging; Nuclear magnetic resonance spectroscopy; Strawberry

Indexed keywords

BIOLOGICAL BARRIER; HIGH-PRESSURE PROCESSING; HIGH-PRESSURE TREATMENT; HR-MAS NMR; IN-CONTROL; LOW PRESSURES; NMR SPECTROSCOPY; NUCLEAR MAGNETIC RESONANCE TECHNIQUES; PLANT TISSUES; PRESSURE LEVEL; PRESSURE TREATMENTS; RELAXATION BEHAVIORS; RESEARCH DATA; STRAWBERRY; SUCROSE HYDROLYSIS; WATER MOLECULE; WATER REDISTRIBUTION;

CELL MEMBRANES; HISTOLOGY; INDUSTRIAL RESEARCH; MAGNETIC MATERIALS; MAGNETIC RESONANCE IMAGING; MAGNETIC RESONANCE SPECTROMETERS; MAGNETISM; MOLECULES; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PARTICLE DETECTORS; PRESSURE EFFECTS; SUGAR (SUCROSE);

RESONANCE;

FRAGARIA X ANANASSA;

EID: 68949175644     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.04.004     Document Type: Article

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