About: Study on release suppression of cinnamaldehyde from κ-carrageenan gel by HR-MASNMR and pulsed field gradient NMR (PFG-NMR)

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About: Study on release suppression of cinnamaldehyde from κ-carrageenan gel by HR-MASNMR and pulsed field gradient NMR (PFG-NMR) Goto Sponge NotDistinct Permalink

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Attributes	Values
type	Academic Article research paper schema:ScholarlyArticle
isDefinedBy	Covid-on-the-Web dataset
has title	Study on release suppression of cinnamaldehyde from κ-carrageenan gel by HR-MASNMR and pulsed field gradient NMR (PFG-NMR)
Creator	Motohiro, Shizuma Yasumasa, Yamada
Source	Elsevier; Medline; PMC
abstract	Aiming toward the production and characterization of delicious and functional gel foods, this communication studies the flavor release from cinnamon-containing κ-carrageenan gel. Cinnamaldehyde, which provides the flavor of cinnamon, was released in a trace amount from the gel and detected by flame ionization detector gas chromatography. The retention of cinnamaldehyde in κ-carrageenan gel and the interaction between flavor and polysaccharide were investigated by high-resolution magic-angle spinning nuclear magnetic resonance (HR-MAS NMR) and pulsed-field gradient NMR (PFG NMR). The intact cinnamaldehyde in the gel was also observed by HR-MAS NMR. The relative mobility difference of the flavor and polysaccharide molecules was observed from the diffusion-ordered NMR spectrum of PFG NMR.
has issue date	2020-07-09(xsd:dateTime)
bibo:doi	10.1016/j.foodhyd.2020.106130
bibo:pmid	32834337
has license	no-cc
sha1sum (hex)	7bc7a9917adb12d822003068d3098c0c86d0b70e
schema:url	https://doi.org/10.1016/j.foodhyd.2020.106130
resource representing a document's title	Study on release suppression of cinnamaldehyde from κ-carrageenan gel by HR-MASNMR and pulsed field gradient NMR (PFG-NMR)
has PubMed Central identifier	PMC7347355
has PubMed identifier	32834337
schema:publication	Food Hydrocoll
resource representing a document's body	covid:7bc7a9917adb12d822003068d3098c0c86d0b70e#body_text
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