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Memorias de investigación
Ponencias en congresos:
MRI and Bidimensional Relaxometry Sequences for Macro and Microstructure Assessment in Food Models
Año:2012
Áreas de investigación
  • Física química y matemáticas,
  • Agricultura
Datos
Descripción
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.
Internacional
Si
Nombre congreso
11th International Conference on the Applications of Magnetic Resonance in Food 2012
Tipo de participación
960
Lugar del congreso
Revisores
Si
ISBN o ISSN
978-1-84973-634-3
DOI
Fecha inicio congreso
26/06/2012
Fecha fin congreso
29/06/2012
Desde la página
54
Hasta la página
54
Título de las actas
MR in Food 2012 Proceedings
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Angela Melado Herreros (UPM)
  • Autor: Pilar Barreiro Elorza (UPM)
  • Autor: María Encarnación Fernández-Valle (CAI RMN, UCM)
  • Autor: Heidi Tatiana Jimenez Ariza (UPM)
  • Autor: Eva Cristina Correa Hernando (UPM)
  • Autor: Noelia Campos (LPF)
  • Autor: Virginia Diaz Barcos (UPM)
  • Autor: Eva María Rivas (Dpto Microbiología (Biología). UCM)
  • Autor: María Isabel Siloinz (Dpto Microbiología. (Biología). UCM)
  • Autor: Brian Hills (Institute of Food Research (Norwich, UK))
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: LPF-TAGRALIA: Técnicas Avanzadas en Agroalimentación
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