Magnetic resonance imaging of single rice kernels during cooking

Journal of Magnetic Resonance

Volumn 171, Issue 1, 2004, Pages 157-162

  Mohorič, Aleš ^a   Vergeldt, Frank ^a   Gerkema, Edo ^a   De Jager, Adrie ^a   Van Duynhoven, John ^b   Van Dalen, Gerard ^b   Van As, Henk ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Cooking; Gelatinization; Hydration; Magnetic resonance maging; RARE; Rice

Indexed keywords

GELATION; HYDRATION; IMAGE CODING; IMAGING TECHNIQUES; MAGNETIC FIELDS; MICROSTRUCTURE; MOISTURE; PHASE TRANSITIONS;

COOKING; GELATINIZATION; RARE; RICE;

MAGNETIC RESONANCE IMAGING;

WATER;

ARTICLE; COOKING; IMAGE PROCESSING; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE IMAGING; RICE; TIME;

COOKERY; IMAGE PROCESSING, COMPUTER-ASSISTED; MAGNETIC RESONANCE IMAGING; ORYZA SATIVA; TIME FACTORS; WATER;

EID: 7544231857     PISSN: 10907807     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jmr.2004.08.013     Document Type: Article

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