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T1-T2 correlation analysis of complex foods

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Abstract

The potential of nuclear magnetic resonance two-dimensionalT 1-T 2 correlation spectroscopy for quality control in food science is explored for three types of food, namely, egg (white and yolk), cellular tissue (fruit and vegetable) and hydrocolloids (creams and baked products). The complications of cross-relaxation and diffusive exchange are highlighted and various tools for peak assignment are discussed.

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Authors and Affiliations

  1. Institute of Food Research, Norwich Research Park, Colney, NR4 7UA, Norwich, UK

    B. Hills, S. Benamira, N. Marigheto & K. Wright

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  1. B. Hills
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  2. S. Benamira
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  3. N. Marigheto
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  4. K. Wright
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Hills, B., Benamira, S., Marigheto, N. et al. T1-T2 correlation analysis of complex foods. Appl. Magn. Reson. 26, 543–560 (2004). https://doi.org/10.1007/BF03166582

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  • DOI: https://doi.org/10.1007/BF03166582

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