The use of time domain 1 H NMR to study proton dynamics in starch-rich foods: A review

Starch is a major contributor to the carbohydrate portion of our diet. When it is present with water, it undergoes several transformations during heating and/or cooling making it an essential structure-forming component in starch-rich food systems (e.g., bread and cake). Time domain proton nuclear m...

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Veröffentlicht in:	Comprehensive reviews in food science and food safety 2022-11, Vol.21 (6), p.4738-4775
Hauptverfasser:	Riley, Isabella M, Nivelle, Mieke A, Ooms, Nand, Delcour, Jan A
Format:	Artikel
Sprache:	eng
Schlagworte:	Magnetic Resonance Spectroscopy - methods Protons Starch - chemistry Triticum - chemistry Water - chemistry
Online-Zugang:	Volltext
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