VISUALIZATION OF THE HYDRATION OF FOOD BY NUCLEAR-MAGNETIC-RESONANCE IMAGING

被引：15

作者：

DUCE, SL

HALL, LD

机构：

[1] Herchel Smith Laboratory for Medicinal Chemistry, Cambridge School of Clinical Medicine, University Forvie Site, Cambridge, CB2 2PZ, Robinson Way

来源：

JOURNAL OF FOOD ENGINEERING | 1995年 / 26卷 / 02期

关键词：

D O I：

10.1016/0260-8774(94)00051-A

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

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 intensify of the image signal and water content was also investigated.

引用

页码：251 / 257

页数：7

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