Analysis of sal mobility and distribution in food by magnetic nuclear resonance
Research and innovation REF: RE139 V1

Analysis of sal mobility and distribution in food by magnetic nuclear resonance

Authors : Loïc FOUCAT, Sylvie CLERJON, Jean-Louis DAMEZ, Jean-Marie BONNY

Publication date: March 10, 2010 | Lire en français

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Overview

ABSTRACT

Adjusting the quantity of salt in food implies a compromise between advantages for the health and constraints from consumers and industrialists. The characterization of the state of salt and its distribution in products is therefore of great interest. Consumption in France is much higher than needs, which increases the risk of developing diseases such as hypertension and its multiple consequences. This article characterizes the distribution of salt in food. It presents methods using spectroscopy and nuclear magnetic resonance imaging, which are efficient techniques allowing for the analysis of salt mobility and distribution in food in a quantitatively and non-destructive manner.

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AUTHORS

  • Loïc FOUCAT: UR1268 BIA (Biopolymers, Interactions, Assemblies) Plate-forme BIBS INRA, F-44316 Nantes

  • Sylvie CLERJON: Tissue Structures and Molecular Interactions, UR370 Quality of Animal Products INRA, F-63122 Saint-Genès Champanelle, France

  • Jean-Louis DAMEZ: Tissue Structures and Molecular Interactions, UR370 Quality of Animal Products INRA, F-63122 Saint-Genès Champanelle, France

  • Jean-Marie BONNY: Tissue Structures and Molecular Interactions, UR370 Quality of Animal Products INRA, F-63122 Saint-Genès Champanelle, France

 INTRODUCTION

Summary

Nuclear magnetic resonance spectroscopy and imaging are powerful techniques for analyzing salt mobility and distribution in food products quantitatively and non-destructively.

Abstract

Spectroscopy and imaging by nuclear magnetic resonance are powerful techniques to analyze the mobility and distribution of salt in food products in a quantitative and nondestructive way.

Keywords

Salt, food products, sodium ion, NMR, double quanta

Keywords

Salt, food products, sodium ion, NMR, double quanta

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