T2 map, moisture distribution, and texture of boiled Japanese noodles prepared from different types of flour

Cereal Chemistry

Volumn 81, Issue 6, 2004, Pages 746-751

  Kojima, Tokiko I ^a   Horigane, Akemi K ^b   Nakajima, Hideo ^a   Yoshida, Mitsuru ^b   Nagasawa, Akira ^c  

^a Saitama Industrial Technology Center   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c SAITAMA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

MAGNETIC RESONANCE IMAGING; MOISTURE CONTROL; MOISTURE DETERMINATION;

%MOISTURE; BOILING WATER; JAPANESE NOODLES; MOISTURE DISTRIBUTION; MOISTURE PROFILES; NEGATIVE CORRELATION; PROTEIN CONTENTS; SPIN-SPIN RELAXATION TIME; TEXTURE PARAMETERS; WHITE SALTED NOODLES;

PROTEINS;

PROTEIN; WATER;

ARTICLE; CORRELATION ANALYSIS; FLOUR; FOOD ANALYSIS; FOOD PROCESSING; HEATING; MOISTURE; NUCLEAR MAGNETIC RESONANCE IMAGING; PROTEIN CONTENT; RELAXATION TIME;

EID: 9744253681     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.6.746     Document Type: Article

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