FOOD-PROCESSING - AN MRI PERSPECTIVE

被引：40

作者：

HILLS, B

机构：

[1] Institute of Food Researh, Norwich Research Park, Colney, Norwich

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1995年 / 6卷 / 04期

关键词：

D O I：

10.1016/S0924-2244(00)88993-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The past few years have seen a rapid increase in the application of magnetic resonance imaging (MRI) to foods. This is creating exciting new opportunities for optimizing food process design and also, at a more fundamental lever, for understanding the mechanisms of both heat and mass transport in foods as well as the many factors contributing to food quality.

引用

页码：111 / 117

页数：7

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