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Descripción
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| Physico-chemical and organoleptic characteristics of food depend largely on the microscopic level distribution of gases, water, and connectivity and mobility through the pores1,2 . Food microstructure is related to texture, microbiological stability1,3, the in-mouth sensation perceived by the consumers4, and also to nutritional properties. Nutrients might be located in natural cellular compartments and thus, microstructure may affect the final uptake of nutrients5 . Several authors have studied microstructure of foods in order to a better understanding of several food technology processes, such as fruit and vegetable dehydration6,7, study of internal disorders in fruits8, the modelling of foods in order to have a better comprehension of their behaviour9,10,11,12 or the microstructural changes of caffe during roasting13. (Micro)-structural characterization of food by non-invasive techniques can be accomplished by Magnetic Resonance Imaging (MRI)14 and Nuclear Magnetic Spectroscopy (NMR)1,15,16,17, combined with the application of methods of dissemination and multidimentional relaxometry18,19, 20. In this work, several artificial food models have been used, based on foamed gels, in order to study macro and microstructure using MRI and 2D relaxometry. | |
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Internacional
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Si |
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Nombre congreso
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11th International Conference on the Applications of Magnetic Resonance in Food 2012 |
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Tipo de participación
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960 |
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Lugar del congreso
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Revisores
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Si |
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ISBN o ISSN
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978-1-84973-634-3 |
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DOI
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Fecha inicio congreso
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26/06/2012 |
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Fecha fin congreso
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29/06/2012 |
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Desde la página
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54 |
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Hasta la página
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54 |
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Título de las actas
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MR in Food 2012 Proceedings |