Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 1070-1077

  Boisard, Lauriane ^a   Andriot, Isabelle ^a   Arnould, Christine ^b   Achilleos, Christine ^c   Salles, Christian ^a   Guichard, Elisabeth ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c Natl Inst of Agricultural Research   (France)

Author keywords

23Na NMR; Lipid protein ratio; Microstructure; Model cheese; Partition coefficient; Salt content; Sodium mobility; Sodium release

Indexed keywords

AQUEOUS PHASE; CONFOCAL LASER SCANNING MICROSCOPY; MOLECULAR MOBILITY; PARTITION COEFFICIENT; PROTEIN CONTENTS; RHEOLOGICAL PROPERTY; SALT CONTENT; SODIUM IONS; UNIAXIAL COMPRESSION TESTS;

COMPRESSION TESTING; CONFOCAL MICROSCOPY; METAL IONS; MICROSTRUCTURE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

SODIUM CHLORIDE;

LIPID; SODIUM; SODIUM CHLORIDE; SODIUM ION;

ARTICLE; CHEESE; CONFOCAL LASER MICROSCOPY; FLOW KINETICS; KINETICS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTEIN CONTENT;

CHEESE; IONS; KINETICS; MAGNETIC RESONANCE SPECTROSCOPY; RHEOLOGY; SODIUM; SODIUM CHLORIDE;

EID: 84866983120     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.035     Document Type: Article

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