Application of Nuclear Magnetic Resonance to Investigation of Water in Food

[出版社版]Nuclear magnetic resonance (NMR) provides a rapid, sensitive, direct and nondestructive determination of not only the quantity of water present, but also the structure and dynamic characteristic of water in complex system, such as foods. Through proton longitudinal (T1) and transversal (T2) relaxation times measurements, we could investigate the mobility of water. NMR techniques have been developed to observe molecules in a variety of food system, such as starch, porotein, mixed with sucrose or salt. The use of 17O NMR has been shown to be the most effective method for the observation of water mpbility. This paper reviews recent results on the application of NMR to the studies on water in food system