Memorias de investigación
Artículos en revistas:
MRI texture analysis as means for addressing rehydration and milk diffusion of cereals
Año:2011
Áreas de investigación
  • Tecnología de alimentos,
  • Ingenierías
Datos
Descripción
Cereals microstructure is one of the primary quality attributes of cereals. Cereals rehydration and milk diffusion depends on such microstructure and thus, the crispiness and the texture, which will make it more palatable for the final consumer. Magnetic Resonance Imaging (MRI) is a very powerful topographic tool since acquisition parameter leads to a wide possibility for identifying textures, structures and liquids mobility. It is suited for non-invasive imaging of water and fats. Rehydration and diffusion cereals processes were measured by MRI at different times and using two different kinds of milk, varying their fat level. Several images were obtained. A combination of textural analysis (based on the analysis of histograms) and segmentation methods (in order to understand the rehydration level of each variety of cereals) were performed. According to the rehydration level, no advisable clustering behavior was found. Nevertheless, some differences were noticeable between the coating, the type of milk and the variety of cereals.
Internacional
Si
JCR del ISI
No
Título de la revista
Procedia Food Science 1
ISSN
2211-601X
Factor de impacto JCR
0
Información de impacto
Volumen
DOI
Número de revista
Desde la página
625
Hasta la página
631
Mes
SIN MES
Ranking
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Participantes
  • Autor: Angela Melado Herreros UPM
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: LPF-TAGRALIA: Técnicas Avanzadas en Agroalimentación