Journal: Journal of Food Science and Technology
Article Title: Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy
doi: 10.1007/s13197-017-2704-7
Figure Lengend Snippet: Mean transverse relaxation times (a) and their representative apparent water populations (b) of cocoyam roots as a function of cooking temperature (n = 10 for each variety). The T2 relaxation times were estimated by discrete exponential fitting of LF-NMR CPMG relaxation curves of the test samples at each temperature
Article Snippet: Eight repetitive scans were used for data fitting and the repetition time between scans was set to 6 s. The Low-Field NMR Toolbox for Matlab (The Matworks Inc., Natric MA, USA) was then used for multi-exponential fitting of the data, as described by Pedersen et al. ( 2002 ).
Techniques: