Abstract
Structural properties and quality of many foods depend on changes in the state and distribution of food components. However, information on distribution of food components and their role in providing structure has been difficult to investigate in foods. Noninvasive, dynamic measurement of foods was investigated with nuclear magnetic resonance imaging to simultaneously investigate lipid and water separately. Different relaxation values exhibited by each component allowed resolution of oil and water through relaxation weighted images. This approach is applicable to study of food structure, dynamics, and component interactions.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 811-815 |
| Number of pages | 5 |
| Journal | Journal of Food Science |
| Volume | 56 |
| Issue number | 3 |
| DOIs | |
| State | Published - 1991 |
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ASJC Scopus subject areas
- Food Science
Cite this
Noninvasive Measurement of Lipid and Water in Food Using Magnetic Resonance Imaging. / WINKLER, MARY; MCCARTHY, MICHAEL J.; GERMAN, J. BRUCE.
In: Journal of Food Science, Vol. 56, No. 3, 1991, p. 811-815.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Noninvasive Measurement of Lipid and Water in Food Using Magnetic Resonance Imaging
AU - WINKLER, MARY
AU - MCCARTHY, MICHAEL J.
AU - GERMAN, J. BRUCE
PY - 1991
Y1 - 1991
N2 - Structural properties and quality of many foods depend on changes in the state and distribution of food components. However, information on distribution of food components and their role in providing structure has been difficult to investigate in foods. Noninvasive, dynamic measurement of foods was investigated with nuclear magnetic resonance imaging to simultaneously investigate lipid and water separately. Different relaxation values exhibited by each component allowed resolution of oil and water through relaxation weighted images. This approach is applicable to study of food structure, dynamics, and component interactions.
AB - Structural properties and quality of many foods depend on changes in the state and distribution of food components. However, information on distribution of food components and their role in providing structure has been difficult to investigate in foods. Noninvasive, dynamic measurement of foods was investigated with nuclear magnetic resonance imaging to simultaneously investigate lipid and water separately. Different relaxation values exhibited by each component allowed resolution of oil and water through relaxation weighted images. This approach is applicable to study of food structure, dynamics, and component interactions.
UR - http://www.scopus.com/inward/record.url?scp=0006147309&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0006147309&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1991.tb05388.x
DO - 10.1111/j.1365-2621.1991.tb05388.x
M3 - Article
AN - SCOPUS:0006147309
VL - 56
SP - 811
EP - 815
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 3
ER -