Diffusion of aqueous sugar solutions as affected by Locust Bean Gum studied by NMR
- Author
- MARTIN, D. R1 ; ABLETT, S1 ; DARKE, A1 ; SUTTON, R. L1 ; SAHAGIAN, M2
[1] Unilever Research Colworth, Colworth House, Sharnbrook, Bedfordshire, MK44 1LQ, Canada
[2] Dept. of Food Science, Univ. of Guelph, Guelph, N1G 2W1, Canada - Source
Journal of food science. 1999, Vol 64, Num 1, pp 46-49 ; ref : 17 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Congélation Croissance cristalline Diffusion Eau Gomme caroube Mobilité moléculaire Mélange crème glacée Méthode analyse Recristallisation Relaxation spin spin Résonance magnétique nucléaire Solution aqueuse Sucre Additif alimentaire Hydrocolloïde Polyoside Stabilisant
- Keyword (en)
- Freezing Crystal growth Diffusion Water Carob gum Molecular mobility Ice cream mix Analysis method Recrystallization Spin spin relaxation Nuclear magnetic resonance Aqueous solution Sugar Food additive Hydrocolloid Polysaccharide Stabilizer agent
- Keyword (es)
- Congelación Crecimiento cristalino Difusión Agua Goma algarroba Movilidad molecular Mezcla crema helada Método análisis Recristalización Relajación spin spin Resonancia magnética nuclear Solución acuosa Azúcar Aditivo alimentario Hidrocoloide Poliósido Estabilizante
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1736668
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.1999.tb09858.x 
https://dx.doi.org/10.1111/j.1365-2621.1999.tb09858.x
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