Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study The information contained in this document reflects only the view of the SuChAQuality project and in no way reflects the European Commission’s opinion for which cannot be held responsible for any use… Read More »Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study
Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food The information contained in this document reflects only the view of the SuChAQuality project and in no way reflects the European Commission’s opinion for which cannot be held responsible… Read More »Non-Conventional Time Domain (TD)-NMR Approaches for
Food Quality: Case of Gelatin-Based Candies as a Model Food
Investigation of the Hydration Behavior of Different Sugars by Time Domain-NMR The information contained in this document reflects only the view of the SuChAQuality project and in no way reflects the European Commission’s opinion for which cannot be held responsible for any use that may… Read More »Investigation of the Hydration Behavior of Different Sugars by Time Domain-NMR
Molecular dynamics of jelly candies by means of Nuclear Magnetic Resonance relaxometry The information contained in this document reflects only the view of the SuChAQuality project and in no way reflects the European Commission’s opinion for which cannot be held responsible for any use that… Read More »Molecular dynamics of jelly candies by means of Nuclear Magnetic Resonance relaxometry
Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may… Read More »Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour
