Visualisation of the hydration of food by nuclear magnetic resonance imaging

S. L. Duce; L. D. Hall

doi:10.1016/0260-8774(94)00051-A

Visualisation of the hydration of food by nuclear magnetic resonance imaging

S. L. Duce, L. D. Hall

Molecular and Clinical Medicine

Research output: Contribution to journal › Article › peer-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 language	English
Pages (from-to)	251-257
Number of pages	7
Journal	Journal of Food Engineering
Volume	26
Issue number	2
DOIs	https://doi.org/10.1016/0260-8774(94)00051-A
Publication status	Published - 1995

ASJC Scopus subject areas

Food Science

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10.1016/0260-8774(94)00051-A

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title = "Visualisation of the hydration of food by nuclear magnetic resonance imaging",

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.",

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Visualisation of the hydration of food by nuclear magnetic resonance imaging

Abstract

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