Measurement of fat crystallization using NMR imaging and spectroscopy

C. Simoneau; M. J. McCarthy; D. S. Reid; J. B. German

doi:10.1016/0924-2244(92)90192-Y

Measurement of fat crystallization using NMR imaging and spectroscopy

C. Simoneau, M. J. McCarthy, D. S. Reid, J. B. German

Food Science & Technology

Research output: Contribution to journal › Article › peer-review

19 Scopus citations

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)
Pages (from-to)	208-211
Number of pages	4
Journal	Trends in Food Science and Technology
Volume	3
Issue number	C
DOIs	https://doi.org/10.1016/0924-2244(92)90192-Y
State	Published - 1992

ASJC Scopus subject areas

Food Science
Biotechnology

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10.1016/0924-2244(92)90192-Y

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title = "Measurement of fat crystallization using NMR imaging and spectroscopy",

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.",

author = "C. Simoneau and McCarthy, {M. J.} and Reid, {D. S.} and German, {J. B.}",

year = "1992",

doi = "10.1016/0924-2244(92)90192-Y",

language = "English (US)",

volume = "3",

pages = "208--211",

journal = "Trends in Food Science and Technology",

issn = "0924-2244",

publisher = "Elsevier Limited",

number = "C",

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TY - JOUR

T1 - Measurement of fat crystallization using NMR imaging and spectroscopy

AU - Simoneau, C.

AU - McCarthy, M. J.

AU - Reid, D. S.

AU - German, J. B.

PY - 1992

Y1 - 1992

N2 - 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.

AB - 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.

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U2 - 10.1016/0924-2244(92)90192-Y

DO - 10.1016/0924-2244(92)90192-Y

M3 - Article

AN - SCOPUS:0002129340

VL - 3

SP - 208

EP - 211

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

SN - 0924-2244

IS - C

ER -

Measurement of fat crystallization using NMR imaging and spectroscopy

Abstract

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