Change in the status of water in Japanese noodles during and after boiling observed by NMR micro imaging

Journal of Food Science

Volumn 66, Issue 9, 2001, Pages 1361-1365

  Kojima, T I ^a   Horigane, A K ^b   Yoshida, M ^b   Nagata, T ^b   Nagasawa, A ^c  

^a Saitama Industrial Technology Center Northern Laboratory   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c SAITAMA UNIVERSITY   (Japan)

Author keywords

Boiled Japanese noodles; Moisture distribution; NMR micro imaging; Time cause measurement; Transverse relaxation time (T2)

Indexed keywords

TRITICUM AESTIVUM;

EID: 0035658739     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15215.x     Document Type: Article

References (21)

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