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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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Read the articleAUTHORS
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Loïc FOUCAT: UR1268 BIA (Biopolymers, Interactions, Assemblies) Plate-forme BIBS INRA, F-44316 Nantes
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Sylvie CLERJON: Tissue Structures and Molecular Interactions, UR370 Quality of Animal Products INRA, F-63122 Saint-Genès Champanelle, France
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Jean-Louis DAMEZ: Tissue Structures and Molecular Interactions, UR370 Quality of Animal Products INRA, F-63122 Saint-Genès Champanelle, France
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Jean-Marie BONNY: Tissue Structures and Molecular Interactions, UR370 Quality of Animal Products INRA, F-63122 Saint-Genès Champanelle, France
INTRODUCTION
Nuclear magnetic resonance spectroscopy and imaging are powerful techniques for analyzing salt mobility and distribution in food products quantitatively and non-destructively.
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.
Salt, food products, sodium ion, NMR, double quanta
Salt, food products, sodium ion, NMR, double quanta
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Nuclear magnetic resonance analysis of salt mobility and distribution in food products
Introduction
Bibliography
Organizations
French Food Safety Agency (AFSSA)
French National Institute for Agronomic Research (INRA)
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