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.
|Number of pages||5|
|Journal||Journal of Food Science|
|Publication status||Published - Jul 1994|
- meat emulsions
- NMR imaging