NMR-STUDIES OF NON-FREEZING WATER IN CELLULAR PLANT-TISSUE

被引：48
作者：
HILLS, BP
LEFLOCH, G
机构：
[1] AFRC, Institute of Food Research, Norwich Laboratory, Norwich
来源：
FOOD CHEMISTRY | 1994年 / 51卷 / 03期
关键词：
D O I：
10.1016/0308-8146(94)90035-3
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The distribution of water proton transverse relaxation times is used to monitor the amount and subcellular distribution of non-freezing water and ice in potato tissue. At subzero temperatures most of the non-freezing water is found to be associated with starch granules and cell wall material, and the amount of unfrozen water at each temperature has been determined. The potential of NMR relaxation techniques in food cryopreservation is discussed.
引用
收藏
页码：331 / 336
页数：6
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