Measurement of fat crystallization using NMR imaging and spectroscopy

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

Research output: Contribution to journalArticlepeer-review

19 Scopus citations


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 languageEnglish (US)
Pages (from-to)208-211
Number of pages4
JournalTrends in Food Science and Technology
Issue numberC
StatePublished - 1992

ASJC Scopus subject areas

  • Food Science
  • Biotechnology


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