Magnetic resonance relaxation measurements to determine oil and water content in fried foods

Author:

Hickey Heather,MacMillan Bryce,Newling Ben,Ramesh Manoharan,Van Eijck Paul,Balcom Bruce

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Some principles of NMR spectroscopy and their novel application;Bank;Concepts in Magnetic Resonance,1997

2. Application of the low resolution pulsed NMR “Minispec” to analytical problems in the food and agriculture industries;Barker,1990

3. Microstructural analysis of frying potatoes;Bouchon;International Journal of Food Science and Technology,2001

4. Estimating solutions of first kind integral equations with nonnegative constraints and optimal smoothing;Butler;SIAM Journal on Numerical Analysis,1981

5. Structural changes and shrinkage of potato during frying;Costa;International Journal of Food Science and Technology,2001

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