Routine evaluation of the grain structures of baked breads by MRI

Food Science and Technology Research

Volumn 9, Issue 2, 2003, Pages 155-161

  Naito, Shigehiro ^a   Ishida, Nobuaki ^a   Takano, Hiroyuki ^a,b   Koizumi, Mika ^a   Kano, Hiromi ^c  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Agric Forest/Fish Tech Info S   (Japan)

^c NATIONAL INSTITUTE OF AGROBIOLOGICAL SCIENCES   (Japan)

Author keywords

Bread; Crumb grain; Fe3+ acetone method; Image analysis; MRI; Routine evaluation

Indexed keywords

ACETONE; IMAGE ANALYSIS; MAGNETIC RESONANCE IMAGING; PORE SIZE;

HISTOGRAMS;

FOOD PRODUCTS;

EID: 0041376931     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.9.155     Document Type: Article

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