Quantitative determination of water and lipid in sunflower oil and water/meat/fat emulsions by nuclear magnetic resonance imaging

Suzanne Duce; S. Ablett; Thierry M. Guiheneuf; Mark A. Horsfield; Laurance D. Hall

doi:10.1111/j.1365-2621.1994.tb08133.x

Quantitative determination of water and lipid in sunflower oil and water/meat/fat emulsions by nuclear magnetic resonance imaging

Suzanne Duce, S. Ablett, Thierry M. Guiheneuf, Mark A. Horsfield, Laurance D. Hall

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

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Abstract

A Dixon NMR imaging experiment was used to map the spatial distribution of either the water or lipid protons in sunflower oil and water and meat and fat emulsions. A phase correction algorithm was applied to the experimental image data compensate for regional inhomogeneities of the magnetic field and allowed the water and lipid concentrations from any region in the image to be measured quantitatively.

Original language	English
Pages (from-to)	808-812
Number of pages	5
Journal	Journal of Food Science
Volume	59
Issue number	4
DOIs	https://doi.org/10.1111/j.1365-2621.1994.tb08133.x
Publication status	Published - Jul 1994

Keywords

lipids
meat emulsions
NMR imaging
oils

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1994.tb08133.x

Cite this

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title = "Quantitative determination of water and lipid in sunflower oil and water/meat/fat emulsions by nuclear magnetic resonance imaging",

abstract = "A Dixon NMR imaging experiment was used to map the spatial distribution of either the water or lipid protons in sunflower oil and water and meat and fat emulsions. A phase correction algorithm was applied to the experimental image data compensate for regional inhomogeneities of the magnetic field and allowed the water and lipid concentrations from any region in the image to be measured quantitatively.",

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author = "Suzanne Duce and S. Ablett and Guiheneuf, {Thierry M.} and Horsfield, {Mark A.} and Hall, {Laurance D.}",

year = "1994",

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language = "English",

volume = "59",

pages = "808--812",

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T1 - Quantitative determination of water and lipid in sunflower oil and water/meat/fat emulsions by nuclear magnetic resonance imaging

AU - Duce, Suzanne

AU - Ablett, S.

AU - Guiheneuf, Thierry M.

AU - Horsfield, Mark A.

AU - Hall, Laurance D.

PY - 1994/7

Y1 - 1994/7

N2 - A Dixon NMR imaging experiment was used to map the spatial distribution of either the water or lipid protons in sunflower oil and water and meat and fat emulsions. A phase correction algorithm was applied to the experimental image data compensate for regional inhomogeneities of the magnetic field and allowed the water and lipid concentrations from any region in the image to be measured quantitatively.

AB - A Dixon NMR imaging experiment was used to map the spatial distribution of either the water or lipid protons in sunflower oil and water and meat and fat emulsions. A phase correction algorithm was applied to the experimental image data compensate for regional inhomogeneities of the magnetic field and allowed the water and lipid concentrations from any region in the image to be measured quantitatively.

KW - lipids

KW - meat emulsions

KW - NMR imaging

KW - oils

UR - http://www.scopus.com/inward/record.url?scp=84985274533&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.1994.tb08133.x

DO - 10.1111/j.1365-2621.1994.tb08133.x

M3 - Article

AN - SCOPUS:84985274533

SN - 0022-1147

VL - 59

SP - 808

EP - 812

JO - Journal of Food Science

JF - Journal of Food Science

IS - 4

ER -

Quantitative determination of water and lipid in sunflower oil and water/meat/fat emulsions by nuclear magnetic resonance imaging

Abstract

Keywords

ASJC Scopus subject areas

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