This research was supported, in part, by a grant from the California Dairy Foods Center, the UC Davis NMR Facility and a California Sea Grant Traineeship to M.M.W. We thank Julie Heil and Dr. Robert Kauten for assistance with MRI. This work is a result of research sponsored in part by NOAA, National Sea Grant College Program, Department of Commerce, under grant number NA89AA–D–SG138, project numbers 110–F–N and R/F 133 through the California Sea Grant College Program and in part by the California State Resources Agency. The U.S. Government is authorized to reproduce and distribute for governmental purposes. We acknowledge support of an International Life Sciences award to JBG.
Noninvasive Measurement of Lipid and Water in Food Using Magnetic Resonance Imaging
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 811–815, May 1991
How to Cite
WINKLER, M., MCCARTHY, M. J. and GERMAN, J. B. (1991), Noninvasive Measurement of Lipid and Water in Food Using Magnetic Resonance Imaging. Journal of Food Science, 56: 811–815. doi: 10.1111/j.1365-2621.1991.tb05388.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/19/90; revised 10/11/90; accepted 11/5/90.
Structural properties and quality of many foods depend on changes in the state and distribution of food components. However, information on distribution of food components and their role in providing structure has been difficult to investigate in foods. Noninvasive, dynamic measurement of foods was investigated with nuclear magnetic resonance imaging to simultaneously investigate lipid and water separately. Different relaxation values exhibited by each component allowed resolution of oil and water through relaxation weighted images. This approach is applicable to study of food structure, dynamics, and component interactions.