Nuclear magnetic resonance imaging of dairy products in two and three dimensions

S. L. Duce; M. H.G. Amin; M. A. Horsfield; M. Tyszka; L. D. Hall

doi:10.1016/0958-6946(95)00016-V

Nuclear magnetic resonance imaging of dairy products in two and three dimensions

S. L. Duce, M. H.G. Amin, M. A. Horsfield, M. Tyszka, L. D. Hall

Research output: Contribution to journal › Article › peer-review

23 Citations (Scopus)

Abstract

A selection of dairy products were studied non-invasively by three different NMR imaging methods: two-dimensional spin warp, three-dimensional missing pulse steady-state free precession and Dixon chemical shift resolved imaging sequences. Holes, cracks, or seams of mould in cheeses could be identified by two-dimensional imaging, and it was also possible to differentiate between ripe and unripe regions in cheese. Three-dimensional imaging was used to determine the shape and distribution of voids in cheese. The Dixon chemical shift resolved imaging sequence was used to study the separation of cream from milk over a 9 h period by mapping separately the spatial distribution of the liquid-like lipids and water in the milk.

Original language	English
Pages (from-to)	311-319
Number of pages	9
Journal	International Dairy Journal
Volume	5
Issue number	4
DOIs	https://doi.org/10.1016/0958-6946(95)00016-V
Publication status	Published - 1995

ASJC Scopus subject areas

Food Science
Applied Microbiology and Biotechnology

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10.1016/0958-6946(95)00016-V

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title = "Nuclear magnetic resonance imaging of dairy products in two and three dimensions",

abstract = "A selection of dairy products were studied non-invasively by three different NMR imaging methods: two-dimensional spin warp, three-dimensional missing pulse steady-state free precession and Dixon chemical shift resolved imaging sequences. Holes, cracks, or seams of mould in cheeses could be identified by two-dimensional imaging, and it was also possible to differentiate between ripe and unripe regions in cheese. Three-dimensional imaging was used to determine the shape and distribution of voids in cheese. The Dixon chemical shift resolved imaging sequence was used to study the separation of cream from milk over a 9 h period by mapping separately the spatial distribution of the liquid-like lipids and water in the milk.",

author = "Duce, {S. L.} and Amin, {M. H.G.} and Horsfield, {M. A.} and M. Tyszka and Hall, {L. D.}",

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AU - Duce, S. L.

AU - Amin, M. H.G.

AU - Horsfield, M. A.

AU - Tyszka, M.

AU - Hall, L. D.

PY - 1995

Y1 - 1995

N2 - A selection of dairy products were studied non-invasively by three different NMR imaging methods: two-dimensional spin warp, three-dimensional missing pulse steady-state free precession and Dixon chemical shift resolved imaging sequences. Holes, cracks, or seams of mould in cheeses could be identified by two-dimensional imaging, and it was also possible to differentiate between ripe and unripe regions in cheese. Three-dimensional imaging was used to determine the shape and distribution of voids in cheese. The Dixon chemical shift resolved imaging sequence was used to study the separation of cream from milk over a 9 h period by mapping separately the spatial distribution of the liquid-like lipids and water in the milk.

AB - A selection of dairy products were studied non-invasively by three different NMR imaging methods: two-dimensional spin warp, three-dimensional missing pulse steady-state free precession and Dixon chemical shift resolved imaging sequences. Holes, cracks, or seams of mould in cheeses could be identified by two-dimensional imaging, and it was also possible to differentiate between ripe and unripe regions in cheese. Three-dimensional imaging was used to determine the shape and distribution of voids in cheese. The Dixon chemical shift resolved imaging sequence was used to study the separation of cream from milk over a 9 h period by mapping separately the spatial distribution of the liquid-like lipids and water in the milk.

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M3 - Article

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VL - 5

SP - 311

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JO - International Dairy Journal

JF - International Dairy Journal

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ER -

Nuclear magnetic resonance imaging of dairy products in two and three dimensions

Abstract

ASJC Scopus subject areas

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