Noninvasive Measurement of Lipid and Water in Food Using Magnetic Resonance Imaging

MARY WINKLER, MICHAEL J. MCCARTHY, J. BRUCE GERMAN

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

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 languageEnglish (US)
Pages (from-to)811-815
Number of pages5
JournalJournal of Food Science
Volume56
Issue number3
DOIs
StatePublished - 1991

ASJC Scopus subject areas

  • Food Science

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