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Magnetic Resonance Imaging in Foods.

This practical introduction to magnetic resonance imaging (MRI) in food research discusses methods of implementation in studies of food systems and presents a series of strategies and expected results; written in a manner that can be understood without higher degrees in chemistry and physics.

The book begins with two introductory chapters that define the different types of nuclear magnetic resonance from low resolution through MRI with emphasis given to the limitations and typical ranges available for studying particular phenomena in food systems. Most of the chapters are devoted to specific applications, including measurement of food structure, moisture and lipid distributions, droplet size distributions and phase changes.

Armed with this knowledge, readers will be able to take advantage of the capabilities of MRI to non-invasively measure the food structure and transport properties of food components. Additionally this text presents potential applications for MRI and process control sensors and as quality assurance devices. Chapters cover fundamentals of MRI, measurement of food structure and component functionality, moisture and lipid distributions, phase transitions.
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Copyright 1995 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:May 1, 1995
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