Visualisation of the hydration of food by nuclear magnetic resonance imaging-Reference-Cited by-同舟云学术

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Visualisation of the hydration of food by nuclear magnetic resonance imaging

Published:1995-01 Issue:2 Volume:26 Page:251-257
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Duce S.L.,Hall L.D.

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Materials mapped with NMR;Attard;Physics World,1991

2. Proton magnetic resonance imaging of solid polymer using instrumentation designed for the liquid state;Carpenter;J. Magnetic Resonance,1989

3. Consideration of random errors in the quantitative imaging of NMR relaxation;Doran;J. Magnetic Resonance,1992

4. Use of NMR imaging to map the spatial distribution of structure in polysaccharide gels;Duce;Carbohyd. Res.,1990

5. Spin warp NMR imaging and applications to human whole-body imaging;Edelstein;Physics Med. Biol.,1980

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1. Water Mobility in Foods;Water Activity in Foods;2020-04-17

2. Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans;Molecules;2018-05-11

3. Recent developments in applications of MRI techniques for foods and agricultural produce—an overview;Journal of Food Science and Technology;2013-01-11

4. Nuclear Magnetic Resonance Imaging;Characterization of Materials;2012-05-18

5. A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking;Journal of Cereal Science;2008-11

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