Magnetic resonance measurements of French fries to determine spatially resolved oil and water content

Food Research International

Volumn 41, Issue 6, 2008, Pages 676-681

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

^a UNIVERSITY OF NEW BRUNSWICK   (Canada)

^b McCain Foods Limited   (Canada)

Author keywords

Conical SPRITE; French fry; Fried crust; Moisture content; MRI; Oil content; Spin spin relaxation; T2 weighting

Indexed keywords

ABSORPTION; ATOMS; FOOD PRODUCTS; IMAGING TECHNIQUES; MAGNETIC FIELDS; MAGNETIC MATERIALS; MAGNETIC RESONANCE; MAGNETIC RESONANCE IMAGING; MAGNETISM; NUCLEAR MAGNETIC RESONANCE; OFFSHORE OIL WELL PRODUCTION; OIL WELL PRODUCTION; RELAXATION PROCESSES; RELAXATION TIME; RESONANCE; WATER ABSORPTION; WATER ANALYSIS; WATER CONTENT;

(111) TEXTURE; DEEP FAT FRYING; FRENCH FRIES; FRIED POTATO; MAGNETIC (CE); OIL ABSORPTION; RESONANCE MEASUREMENTS; SPATIALLY RESOLVED; WATER ENVIRONMENTS;

OILS AND FATS;

SOLANUM TUBEROSUM;

EID: 46049105503     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.04.011     Document Type: Article

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