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

Food Research International

Volumn 39, Issue 5, 2006, Pages 612-618

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

^a UNIVERSITY OF NEW BRUNSWICK   (Canada)

^b McCain Foods Limited   (Canada)

Author keywords

Chip; French fry; Fried crust; Magnetic resonance; Sorption isotherm; Spin spin relaxation

Indexed keywords

FOOD PRODUCTS; MAGNETIC RESONANCE IMAGING; MOISTURE; OILS AND FATS; SORPTION;

CHIP; FRENCH FRY; FRIED CRUST; SPIN-SPIN RELAXATION;

NUCLEAR MAGNETIC RESONANCE;

EID: 33644849767     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.12.007     Document Type: Article

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