Magnetic resonance imaging method based on magnetic susceptibility effects to estimate bubble size in alveolar products: application to bread dough during proving

Magnetic Resonance Imaging

Volumn 27, Issue 4, 2009, Pages 577-585

  De Guio, François ^a,b   Musse, Maja ^a,b   Benoit Cattin, Hugues ^c   Lucas, Tiphaine ^a,b   Davenel, Armel ^a,b  

^a Cemagref   (France)

^b UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

^c UNIVERSITÉ DE LYON   (France)

Author keywords

Bread; Dough; Fermentation; Field inhomogeneity; Gas bubble; Gas cell; Magnetic susceptibility; MRI simulation; Proving

Indexed keywords

ALGORITHM; ARTICLE; DEVICE; DOUGH; MAGNETISM; NUCLEAR MAGNETIC RESONANCE IMAGING; PARAMETER; POROSITY; PREDICTION; PRIORITY JOURNAL; RELAXATION TIME; SAMPLE; SIMULATION; THEORETICAL STUDY;

ANIMALS; BREAD; FLOUR; FOOD ANALYSIS; GASES; HUMANS; IMAGE INTERPRETATION, COMPUTER-ASSISTED; MAGNETIC RESONANCE IMAGING; MICROSPHERES; POROSITY; PULMONARY ALVEOLI;

EID: 63549096249     PISSN: 0730725X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.mri.2008.08.009     Document Type: Article

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