The hydration of butter bean, rigatoni pasta and a snack food was visualised non-invasively by NMR imaging. The rate at which water is absorbed into the samples and the changes that result were observed. The relationship between the intensity of the image signal and water content was also investigated.
|Number of pages||7|
|Journal||Journal of Food Engineering|
|Publication status||Published - 1995|
ASJC Scopus subject areas
- Food Science