Measurement of fat crystallization using NMR imaging and spectroscopy

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

Research output: Contribution to journalArticle

19 Citations (Scopus)

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 languageEnglish (US)
Pages (from-to)208-211
Number of pages4
JournalTrends in Food Science and Technology
Volume3
Issue numberC
DOIs
StatePublished - 1992

Fingerprint

crystallization
Crystallization
spectroscopy
Magnetic Resonance Spectroscopy
Fats
Magnetic Resonance Imaging
image analysis
lipids
process monitoring
process control
polymorphism
nuclear magnetic resonance spectroscopy
complement
kinetics
Food
liquids
methodology

ASJC Scopus subject areas

  • Food Science
  • Biotechnology

Cite this

Measurement of fat crystallization using NMR imaging and spectroscopy. / Simoneau, C.; McCarthy, M. J.; Reid, D. S.; German, J. B.

In: Trends in Food Science and Technology, Vol. 3, No. C, 1992, p. 208-211.

Research output: Contribution to journalArticle

Simoneau, C. ; McCarthy, M. J. ; Reid, D. S. ; German, J. B. / Measurement of fat crystallization using NMR imaging and spectroscopy. In: Trends in Food Science and Technology. 1992 ; Vol. 3, No. C. pp. 208-211.
@article{b2148face7804f958f17f6638634de4e,
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",

}

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.

UR - http://www.scopus.com/inward/record.url?scp=0002129340&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0002129340&partnerID=8YFLogxK

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 -