Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR - Chen, Long; Tian, Yaoqi; Sun, Binghua; Wang, Jinpeng; Tong, Qunyi; Jin, Zhengyu (Food chemistry, 2017)
Keywords: Cooking; Food Analysis - methods; Fried starchy samples; LF-NMR; lipid content; Magnetic Resonance Imaging; Magnetic Resonance Spectroscopy; nuclear magnetic resonance spectroscopy; Oil content; oils; Oils - analysis; Quantitative analysis; risk; solid phase extraction; starch; Starch - analysis; Water - analysis; Water content; Water (PubChem CID: 962); LF-NMR; Oil content; Waxy starch (PubChem CID: 86278134); Amylopectin (PubChem CID: 439207); Water content; Starch (PubChem CID: 24836924); MnCl2·4H2O (PubChem CID: 643989) (Please note that oil is not a specific chemical, it is the mixture of triglyceride and fatty acid, therefore, it will not have a specific record in PubChem.); Amylose (PubChem CID: 53477771); Fried starchy samples; Quantitative analysis; MnCl·4HO (PubChem CID: 643989) (Please note that oil is not a specific chemical, it is the mixture of triglyceride and fatty acid, therefore, it will not have a specific record in PubChem.)