Proton Nuclear Magnetic Resonance Studies of Molecular Mobility in Potato Systems in Relation to Nonenzymatic Browning

Water - solid interactions were analyzed in potato samples in a wide range of relative humidities (RHs) by means of proton nuclear magnetic resonance ( 1 H NMR), differential scanning calorimetry (DSC), and water - sorption isotherms. Nonenzymatic browning development was studied at 70 ° C and in re...

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Detalles Bibliográficos
Autores principales:	Acevedo, N.C., Schebor, C., Buera, M.D.P.
Formato:	CHAP
Materias:	Fast-relaxing protons spin-spin relaxation time measurement-free-induction decay (FID) H NMR-analyzing water-solid interactions in potato sample H NMR-proton nuclear magnetic resonance Molecular mobility in potato systems-proton nuclear magnetic resonance studies NEB kinetics-water mobility in freeze-dried potato systems Nonenzymatic browning (NEB)-affecting food quality in processing and storage Water mobility and chemical reactivity in low-moisture solids
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_97808138_v_n_p437_Acevedo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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