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Original Articles

Spectroscopic Approaches to the Understanding of Water in Foods

Pages 170-191 | Published online: 19 Feb 2011

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (2)

Lihui Zhang, Min Zhang & Arun S. Mujumdar. (2023) Technological innovations or advancement in detecting frozen and thawed meat quality: A review. Critical Reviews in Food Science and Nutrition 63:11, pages 1483-1499.
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Weili Rao, Zhenyu Wang, Qingwu Shen, Guixia Li, Xuan Song & Dequan Zhang. (2018) LF-NMR to explore water migration and water–protein interaction of lamb meat being air-dried at 35°C. Drying Technology 36:3, pages 366-373.
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Articles from other publishers (30)

Qing Li, Xiaoyue Sun, Elliot Mubango, Yanyan Zheng, Yueyue Liu, Yihan Zhang, Yuqing Tan, Yongkang Luo & Hui Hong. (2023) Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles. Food Chemistry 423, pages 136238.
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Jing Lai, Ying Wang, Xin Zhang, Liyuan Zhou & Yingchun Zhu. (2022) Effects of active modified atmosphere on lipid and protein oxidation, moisture migration and quality properties of beef steaks. Packaging Technology and Science 36:2, pages 111-123.
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Isabella M. Riley, Mieke A. Nivelle, Nand Ooms & Jan A. Delcour. (2022) The use of time domain 1 H NMR to study proton dynamics in starch‐rich foods: A review . Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4738-4775.
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Zhengwen Wang, Yangying Sun, Yali Dang, Jinxuan Cao, Daodong Pan, Yuxing Guo & Jun He. (2021) Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins. Food Chemistry 344, pages 128690.
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Rong Lin, Shasha Cheng, Siqi Wang, Mingqian Tan & Beiwei Zhu. (2021) Influence of Refrigerated Storage on Water Status, Protein Oxidation, Microstructure, and Physicochemical Qualities of Atlantic Mackerel (Scomber scombrus). Foods 10:2, pages 214.
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Iciar Martinez, Isabel Sánchez-Alonso, Carmen Piñeiro, Mercedes Careche & Mónica Carrera. (2020) Protein Signatures to Trace Seafood Contamination and Processing. Foods 9:12, pages 1751.
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Gang Xie, Danchao Huang, Yurong Xiao, Mingyi Deng & Pingya Luo. (2020) Intercalation Inhibits the Surface Hydration of Sodium Montmorillonite: Experiments and Density Functional Theory Simulation. ACS Sustainable Chemistry & Engineering 8:27, pages 10303-10312.
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Jing Xie, Zun Wang, Shuo Wang & Yun-Fang Qian. (2019) Textural and quality changes of hairtail fillets ( Trichiurus haumela ) related with water distribution during simulated cold chain logistics . Food Science and Technology International 26:4, pages 291-299.
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Tariq Kamal, Shasha Cheng, Imtiaz Ali Khan, Khalid Nawab, Tan Zhang, Yukun Song, Siqi Wang, Muhammad Nadeem, Muhammad Riaz, Malak Atiq Ullah Khan, Bei‐Wei Zhu & Mingqian Tan. (2019) Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables. Journal of Food Processing and Preservation 43:11.
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Chang-Yu Zhou, Chong Wang, Jia-Hui Cai, Yun Bai, Xiao-Bo Yu, Chun-Bao Li, Xing-Lian Xu, Guang-Hong Zhou & Jin-Xuan Cao. (2019) Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham. Food Chemistry 293, pages 103-111.
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Elvira Rodríguez-Alonso, Frank J. Vergeldt & Atze Jan van der Goot. (2019) TD-NMR to understand water-binding food properties. Magnetic Resonance in Chemistry 57:9, pages 603-606.
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Tom Brenner, Rando Tuvikene, Yiping Cao, Yapeng Fang, Masahiro Rikukawa, William S. Price & Shingo Matsukawa. (2019) Hydrogen isotope replacement changes hydration and large scale structure, but not small scale structure, of agarose hydrogel networks. The European Physical Journal E 42:5.
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Maureen Duflot, Isabel Sánchez-Alonso, Guillaume Duflos & Mercedes Careche. (2019) LF 1H NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen and cooked minced hake. Food Chemistry 277, pages 229-237.
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Pan Chen, Camilla Terenzi, István Furó, Lars A. Berglund & Jakob Wohlert. (2018) Hydration-Dependent Dynamical Modes in Xyloglucan from Molecular Dynamics Simulation of 13 C NMR Relaxation Times and Their Distributions . Biomacromolecules 19:7, pages 2567-2579.
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Mercedes Careche, Isabel Sánchez-Alonso & Iciar Martinez. 2018. Modern Magnetic Resonance. Modern Magnetic Resonance 1901 1916 .
Xiu Zang, Yinxue Zu, Tan Zhang, Kexin Xia, Yukun Song, Yang Wang, Xiuping Dong & Mingqian Tan. (2017) Dynamic Water Mobility in Sea Cucumber (Stichopus japonicas) During Drying Process Assessed by LF-NMR and MRI in situ. International Journal of Food Engineering 13:9.
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Panagiotis Klonos, Polycarpos Pissis & Apostolos Kyritsis. (2017) Effects of Hydration/Dehydration on Interfacial Polymer Fraction and Dynamics in Nanocomposites Based on Metal–Oxides and Physically Adsorbed Polymer. The Journal of Physical Chemistry C 121:35, pages 19428-19441.
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Siqi Wang, Zhuyi Lin, Kexin Xia, Yao Li & Mingqian Tan. (2017) Dynamics of water mobility and distribution in Sur clam (Mactra chinensis) during dehydration and rehydration processes assessed by low-field NMR and MRI. Journal of Food Measurement and Characterization 11:3, pages 1342-1354.
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Christoph Buttersack. (2017) Hydrophobicity of carbohydrates and related hydroxy compounds. Carbohydrate Research 446-447, pages 101-112.
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Mercedes Careche, Isabel Sánchez-Alonso & Iciar Martinez. 2017. Modern Magnetic Resonance. Modern Magnetic Resonance 1 16 .
Magnus Åsli, Ragni Ofstad, Ulrike Böcker, Flemming Jessen, Olai Einen & Turid Mørkøre. (2016) Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish ( Pollachius virens L.) muscle . Journal of the Science of Food and Agriculture 96:4, pages 1252-1259.
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Kirsti Greiff, Ida G. Aursand, Ulf Erikson, Kjell D. Josefsen & Turid Rustad. (2015) Effects of type and concentration of salts on physicochemical properties in fish mince. LWT - Food Science and Technology 64:1, pages 220-226.
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Javier Sánchez-Valencia, Isabel Sánchez-Alonso, Iciar Martinez & Mercedes Careche. (2015) Low-Field Nuclear Magnetic Resonance of Proton (1H LF NMR) Relaxometry for Monitoring the Time and Temperature History of Frozen Hake (Merluccius merluccius L.) Muscle. Food and Bioprocess Technology 8:10, pages 2137-2145.
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Doroty Codoni, Peter Belton & Sheng Qi. (2015) Nanostructural Analysis of Water Distribution in Hydrated Multicomponent Gels Using Thermal Analysis and NMR Relaxometry. Molecular Pharmaceutics 12:6, pages 2068-2079.
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Isabel Sánchez-Alonso, Pilar Moreno & Mercedes Careche. (2014) Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions. Food Chemistry 153, pages 250-257.
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Kirsti Greiff, Ana Fuentes, Ida G. Aursand, Ulf Erikson, Rafael Masot, Miguel Alcañiz & Jose M. Barat. (2014) Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces. Journal of Agricultural and Food Chemistry 62:12, pages 2496-2505.
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Massimo F. Marcone, Sunan Wang, William Albabish, Shaoping Nie, Dinesh Somnarain & Art Hill. (2013) Diverse food-based applications of nuclear magnetic resonance (NMR) technology. Food Research International 51:2, pages 729-747.
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Henk Van As & John van Duynhoven. (2013) MRI of plants and foods. Journal of Magnetic Resonance 229, pages 25-34.
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Ulf Erikson, Inger B Standal, Ida G Aursand, Emil Veliyulin & Marit Aursand. (2012) Use of NMR in fish processing optimization: a review of recent progress. Magnetic Resonance in Chemistry 50:7, pages 471-480.
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Peter S. Belton. (2011) NMR studies of hydration in low water content biopolymer systems. Magnetic Resonance in Chemistry 49, pages S127-S132.
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