ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: A correlation between moisture content (M, g water/ g dry matter) and transverse relaxation time (T2) of water protons in standard wheat gel samples was established by NMR. Changes in moisture distribution in Japanese noodles were estimated from T2 of water protons obtained by NMR micro imaging using the correlation. Penetration of water from the surface to the core during boiling and homogenization of moisture content after boiling were clearly observed in the MR images and moisture profile. A local minimum of T2 of water protons was detected in the moisture profile of noodles boiled in tap water.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2001.tb15215.x
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