Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure

European Food Research and Technology

Volumn 239, Issue 2, 2014, Pages 183-188

  Li, Weiming ^a   Wang, Peng ^a   Xu, Xinglian ^a   Xing, Tong ^a   Zhou, Guanghong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chicken breast; High pressure; Low field nuclear magnetic resonance; Thawing; Water properties

Indexed keywords

ANIMALS; HIGH PRESSURE EFFECTS; NUCLEAR MAGNETIC RESONANCE; RELAXATION TIME;

BOUND WATERS; CHICKEN BREAST; HIGH PRESSURE; LOW FIELD; NEGATIVE CORRELATION; WATER FRACTION; WATER HOLDING CAPACITY; WATER PROPERTIES;

THAWING;

COLUMBA;

EID: 84904391042     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2189-9     Document Type: Article

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