Radial NMR microimaging studies of the rehydration of extruded pasta

Journal of Food Engineering

Volumn 27, Issue 1, 1996, Pages 71-86

  Hills, B P ^a   Babonneau, F ^a   Quantin, V M ^a   Gaudet, F ^a   Belton, P S ^a  

^a NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002174353     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/0260-8774(94)00081-J     Document Type: Article

References (11)

1. Callaghan, P. T. (1991). Principles of NMR Microscopy. Oxford University Press, Oxford.
2. Crank, J. (1975). The Mathematics of Diffusion. Oxford University Press, Oxford.
3. Hills, B. P. (1992). The proton exchange-cross relaxation model of water relaxation in biopolymer systems - the sol and gel stages of gelatine. Molec. Phys., 76, 509-23.
4. Hills, B. P. & Babonneau, F. (1994). Quantitative radial imaging of porous particle beds with varying water content. Magnet. Reson. Imaging, 12 (in press).
5. Hills, B. P., Smart, S. C., Quantin, V. M. & Belton, P. S. (1993). NMR microimaging studies of water diffusivity in saturated, microporous systems. Magnet. Reson. Imaging, 11, 1175-84.
6. Hills, B. P., Wright, K. M., Wright, J. & Hall, L. D. (1994). MRI studies of drying in granular beds of non-porous particles. Magnet. Reson. Imaging, 12, 1053-63.
7. McCarthy, M. J., Lasseaux, D. & Maneval, J. E. (1994). NMR imaging in the study of diffusion of water in foods. J. Food Engng, 22, 211-24.
8. Peppas, N. A. & Brannon-Peppas, L. (1994). Water diffusion and sorption in amorphous macromolecular systems and foods. J. Food Engng, 22, 189-210.
9. Provencher, S. W. (1982). A constrained regularization method for inverting data represented by linear algebraic or integral equations. Comput. Phys. Commun., 27, 213-27.
10. Stejskal, E. O. & Tanner, J. E. (1965). Spin diffusion measurements: spin echoes in the presence of a time dependent field gradient. J. Chem. Phys., 42, 288-92.
11. Sun, X., Litchfield, J. B. & Schmidt, S. J. (1993). Temperature mapping in a model food gel using magnetic resonance imaging. J. Food Sci., 58, 168-72.