Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 120-128

  Luyts, A ^a   Wilderjans, E ^a   Waterschoot, J ^a   Van Haesendonck, I ^b   Brijs, K ^a   Courtin, C M ^a   Hills, B ^c   Delcour, J A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b Puratos ^*  (Belgium)

^c INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Cake; Egg denaturation; Low resolution proton nuclear magnetic resonance; Proton mobility; Starch gelatinization; Sucrose; T 1 T2 Correlation

Indexed keywords

AMORPHOUS STARCH; CAKE; CARRPURCELL-MEIBOOM-GILL (CPMG); FREE INDUCTION DECAY; H NMR SPECTROSCOPY; LOW-RESOLUTION PROTON NUCLEAR MAGNETIC RESONANCES; PROTON MOBILITY; STARCH GELATINIZATION;

CRYSTALLINE MATERIALS; GELATION; LIPIDS; PROTEINS; STARCH; SUGAR (SUCROSE);

PROTONS;

GLUTEN; LIPID; MARGARINE; PROTEIN; PROTON; STARCH; SUGAR; WATER; BIOPOLYMER; SUCROSE;

ARTICLE; EGG YOLK; FLOUR; FOOD; HEAT TREATMENT; HEATING; LIPID ANALYSIS; MOISTURE; POLYMERIZATION; POUND CAKE; PROTON NUCLEAR MAGNETIC RESONANCE; ANIMAL; BIOLOGICAL MODEL; CHEMISTRY; CHICKEN; EGG; FOOD ANALYSIS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

ANIMALS; BIOPOLYMERS; CHICKENS; EGGS; FLOUR; FOOD ANALYSIS; MAGNETIC RESONANCE SPECTROSCOPY; MODELS, BIOLOGICAL; PROTONS; STARCH; SUCROSE; WATER;

EID: 84875915142     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.062     Document Type: Article

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