T 2 distribution of boiled dry spaghetti measured by MRI and its internal structure observed by fluorescence microscopy

Food Research International

Volumn 48, Issue 2, 2012, Pages 374-379

  Sekiyama, Yasuyo ^a   Horigane, Akemi K ^a   Ono, Hiroshi ^a   Irie, Kentaro ^b   Maeda, Tatsurou ^b   Yoshida, Mitsuru ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Food Research Center   (Japan)

Author keywords

Fluorescence microscopy; Magnetic resonance imaging; Moisture distribution; Spaghetti; Spin spin relaxation time (T 2)

Indexed keywords

DEGREE OF GELATINIZATION; DIFFERENT SLOPES; INTERNAL MICROSTRUCTURE; INTERNAL STRUCTURE; MOISTURE DISTRIBUTION; MONITORING CHANGE; MORPHOLOGICAL OBSERVATIONS; REDISTRIBUTION PROCESS; SPAGHETTI; SPIN-SPIN RELAXATION TIME; STARCH GELATINIZATION; STARCH GRANULES;

GELATION; MAGNETIC RESONANCE IMAGING; MOISTURE; MOISTURE METERS; PHASE TRANSITIONS; STARCH;

FLUORESCENCE MICROSCOPY;

EID: 84862258642     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.05.019     Document Type: Article

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