New developments in low field NMR for the characterisation of food microstructure
1 June 2009 | By Matthieu Adam-Berret and François Mariette, Cemagref & Université européenne de Bretagne
Fats are present in most food products and they have a significant importance for fat-containing products such as chocolate and butter. The physical properties of fats depend on the polymorphic behaviour and inter-solubility of their major triacylglycerol components and the phase behaviour of these mixtures is of paramount importance for…