Determination of Dry Matter Content in Potato Tubers by Low-Field Nuclear Magnetic Resonance (LF-NMR)-Reference-Cited by-同舟云学术

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Determination of Dry Matter Content in Potato Tubers by Low-Field Nuclear Magnetic Resonance (LF-NMR)

Published:2010-09-20 Issue:19 Volume:58 Page:10300-10304
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hansen Christian Lyndgaard¹,Thybo Anette Kistrup²,Bertram Hanne Christine²,Viereck Nanna¹,van den Berg Frans¹,Engelsen Søren Balling¹

Affiliation:

1. Quality and Technology, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, DK-1958 Frederiksberg C, Denmark

2. Department of Food Science, Faculty of Agricultural Sciences, Aarhus University, Post Office Box 102, DK-5792 Aarslev, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf101319q

Reference30 articles.

1. The textural analysis of cooked potato. 3. Simple methods for determining texture

2. An Integrated Microstructural, Sensory and Instrumental Approach to Describe Potato Texture

3. Texture of Cooked Potatoes (Solanum tuberosum). 1. Relationships between Dry Matter Content, Sensory-Perceived Texture, and Near-Infrared Spectroscopy

4. Chemical and Microscopic Characterization of Potato (Solanum tuberosum L.) Cell Walls during Cooking

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