Abstract
NMR imaging and localized NMR spectroscopy complement existing experimental techniques available for the study of solid/liquid fat ratios, fat structure and polymorphism, and fat crystallization kinetics. The possibility of using NMR imaging techniques in on-line process monitoring and control offers the potential of exciting applications in food process development and control.
Original language | English (US) |
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Pages (from-to) | 208-211 |
Number of pages | 4 |
Journal | Trends in Food Science and Technology |
Volume | 3 |
Issue number | C |
DOIs | |
State | Published - 1992 |
ASJC Scopus subject areas
- Food Science
- Biotechnology