摘要
核磁共振技术以快速、无损伤、无侵入检测等优点使其在食品中得到广泛的应用,本文综述了其在食品工业中五大方面的应用,分别为测量食品和生物体系中的含水量、研究食品中水分的分布和水分的流动性、研究果蔬的成熟度和损伤程度、研究食品中的油脂、研究食品的玻璃态转变温度。
NMR and MRI are widely applied into foods by the advantages of quickness, no injury and no invade.Five major aspects of their application in the food processing were summarized in this paper, including measuring the content of water in the biological and food system, study on distribution and mobility of water in food, study on degree of maturity and injuries of fruits and vegetables, studyon fat in food and study on glass transition temperature of food.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期712-716,共5页
Food Science
基金
福建省青年科技人才创新项目(2007F3052)
福建省教育厅科研项目(JB06057)
