Visualisation of the hydration of food by nuclear magnetic resonance imaging

S. L. Duce, L. D. Hall

    Research output: Contribution to journalArticlepeer-review

    23 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)251-257
    Number of pages7
    JournalJournal of Food Engineering
    Volume26
    Issue number2
    DOIs
    Publication statusPublished - 1995

    ASJC Scopus subject areas

    • Food Science

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