Evaluation of the hydration state of saccharides using terahertz time-domain attenuated total reflection spectroscopy.

@article{Shiraga2013EvaluationOT,
  title={Evaluation of the hydration state of saccharides using terahertz time-domain attenuated total reflection spectroscopy.},
  author={Keiichiro Shiraga and Yuichi Ogawa and Naoshi Kondo and Akiyoshi Irisawa and Motoki Imamura},
  journal={Food chemistry},
  year={2013},
  volume={140 1-2},
  pages={315-20}
}
Despite intensive studies regarding the hydration state, experimental investigations have not fully explained the global hydration state. Terahertz (THz) spectroscopy is an emerging technology that has the potential to evaluate global hydration. This is because THz waves are very sensitive to picosecond water dynamics and, as such, effectively measures the… CONTINUE READING