Introducing comprehensive multiphase NMR for the analysis of food: Understanding the hydrothermal treatment of starch-based foods

Andersson Barison,Rajshree Ghosh Biswas,Paris Ning,Flávio Vinícius Crizóstomo Kock,Ronald Soong,Maria Carolina Bezerra Di Medeiros,Andre Simpson,Luciano Morais Lião

Food Chemistry（2022）

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摘要

•CMP-NMR is introduced for food research.•CMP-NMR allows all phases (solids, gels, liquids) to be monitored.•1H and 13C CMP-NMR spectra allows molecular fluxes to be studied.•Spectral editing emphasized components from specific phases.•Lipids are dominant mobile components in the uncooked foods.•Starches gelatinize with cooking and structural water is mobilized.

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关键词

Hydrothermal treatment,Starch-based foods,Structural changes,Comprehensive multiphase NMR

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