Spatial investigation of the non-frozen water distribution in frozen foods using NMR SPRITE

Journal of Food Science

Volumn 67, Issue 6, 2002, Pages 2251-2255

  Lee, S ^a   Cornillon, P ^b   Kim, Y R ^a  

^a PURDUE UNIVERSITY   (United States)

^b DANONE RESEARCH   (France)

Author keywords

Frozen foods; Ice; NMR; SPRITE; Storage; Water

Indexed keywords

EID: 0036692480     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09536.x     Document Type: Article

References (17)

1. Overview of NMR applications in food science
2. 1 enchancement (SPRITE)
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5. The state of water in muscle as studied by pulsed NMR
6. Monitoring the formation of ice during food freezing by magnetic resonance imaging
7. NMR imaging, calorimetric, and mathematical modeling studies of food freezing
8. DSC measurement of frozen water in liquid foods
9. Ice crystal size modifications during frozen beef storage
10. Freezing and thawing rate effects on drip loss from samples of pork
11. Calculation of bound water in frozen food
12. Properties of frozen wheat doughs at subzero temperatures
13. Moisture migration in soft-panned confections during engrossing and aging as observed by magnetic resonance imaging
14. Rate of freezing effect of the color of frozen beef liver