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 journalArticlepeer-review

13 Citations (Scopus)

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 languageEnglish
Pages (from-to)808-812
Number of pages5
JournalJournal of Food Science
Volume59
Issue number4
DOIs
Publication statusPublished - Jul 1994

Keywords

  • lipids
  • meat emulsions
  • NMR imaging
  • oils

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