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Magnetic Resonance Imaging In Foods pp 45–69Cite as

Measurement of Food Structure and Component Functionality

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Abstract

Magnetic resonance imaging is capable of measuring structural features as well as the influence of processing, storage, and variations in formulation on the development of structural features. Strategies for measuring food structure using MRI and procedures for analyzing this information are presented here. MRI has the ability to measure certain structural features that cannot be measured by other experimental techniques, for example, the gas phase volume fraction as a function of position within a foam during formation of the foam (Philhofer 1992).

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Authors
  1. Michael J. McCarthy
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© 1994 Springer Science+Business Media Dordrecht

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McCarthy, M.J. (1994). Measurement of Food Structure and Component Functionality. In: Magnetic Resonance Imaging In Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2075-7_3

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  • DOI: https://doi.org/10.1007/978-1-4615-2075-7_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5862-6

  • Online ISBN: 978-1-4615-2075-7

  • eBook Packages: Springer Book Archive

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