The effect of rice kernel microstructure on cooking behaviour: A combined μ-CT and MRI study

Food Chemistry

Volumn 115, Issue 4, 2009, Pages 1491-1499

  Mohorič, Aleš ^a   Vergeldt, Frank ^a   Gerkema, Edo ^a   Dalen, Gerard van ^b   Doel, L R van den ^c   Vliet, L J van ^c   As, Henk Van ^a   Duynhoven, John van ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^c DELFT UNIVERSITY OF TECHNOLOGY   (Netherlands)

Author keywords

CT; Cooking; Microstructure; Microtomography; Modelling; MRI; Rice; XRT

Indexed keywords

WATER;

ARTICLE; COOKING; CORRELATIONAL STUDY; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PROCESSING; HYDRATION; MICRO-COMPUTED TOMOGRAPHY; NUCLEAR MAGNETIC RESONANCE IMAGING; RICE; SEED KERNEL; SIMULATION; STRUCTURE ANALYSIS; X RAY DIFFRACTION;

EID: 63249111729     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.089     Document Type: Article

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