Characterization of marama bean (Tylosema esculentum) by comparative spectroscopy: NMR, FT-Raman, FT-IR and NIR

Food Research International

Volumn 44, Issue 1, 2011, Pages 373-384

  Holse, Mette ^a   Larsen, Flemming H ^a   Hansen, Åse ^a   Engelsen, Søren B ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Chemical composition; Grain legume; Marama bean; Morama bean; Nuclear magnetic resonance spectroscopy; Vibrational spectroscopy

Indexed keywords

AROMATIC AMINO ACID; CARBOHYDRATE FRACTIONS; CHEMICAL COMPOSITIONS; COMMERCIAL POTENTIAL; DIETARY FIBERS; FT-RAMAN; GLUCANS; GRAIN LEGUME; HIGH-CONTENT; MARAMA BEAN; MORAMA BEAN; NEAR INFRARED; NON DESTRUCTIVE; PROTEINS/PEPTIDES; QUALITATIVE COMPOSITIONS; WATER-SOLUBLE CARBOHYDRATES; WATERSOLUBLE;

AMINO ACIDS; CARBOHYDRATES; FOOD PRODUCTS; INFRARED DEVICES; MAGNETIC RESONANCE SPECTROMETERS; NUCLEAR MAGNETIC RESONANCE; RESONANCE; VIBRATIONAL SPECTROSCOPY; WATER CONTENT;

NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

TYLOSEMA ESCULENTUM;

EID: 78651422979     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.003     Document Type: Article

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