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Methods for the Self-integration of Megamolecular Biopolymers on the Drying Air-LC Interface
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Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming

A Luyts1, E Wilderjans, I Van Haesendonck

  • 1Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. annelies.luyts@biw.kuleuven.be

Food Chemistry
|September 3, 2013
PubMed

Keywords:
(1)H NMRAmylopectin retrogradationCPMGCake storageCarr–Purcell–Meiboom–GillDSCEROElectrical resistance ovenFIDMCMoisture migrationNuclear magnetic resonanceOhmic heatingPIDT(2)differential scanning calorimetryelectrical resistance ovenfree induction decaymoisture contentproportional–integral-derivativeproton nuclear magnetic resonancespin–spin relaxation time

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