Nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) studies of corn at subzero temperatures
- Author
- BOROMPICHAICHARTKUL, C1 ; MORAN, G2 ; SRZEDNICKI, G1 ; PRICE, W. S3
[1] Food Science and Technology, Faculty of Engineering, School of Chemical Engineering and Industrial Chemistry, University of New South Wales, Sydney 2052, Australia
[2] Instrumental and Analytical Chemistry, Faculty of Science, School of Chemical Sciences, University of New South Wales, Sydney 2052, Australia
[3] Nanotechnology Group, College of Science, Technology and Environment, University of Western Sydney, Penrith South 1797, Australia - Source
Journal of food engineering. 2005, Vol 69, Num 2, pp 199-205, 7 p ; ref : 10 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Freezing Magnetic resonance imaging (MRI) Nuclear magnetic resonance (NMR) Relaxation times Shelled corn Subzero drying
- Keyword (fr)
- Congélation Imagerie Maïs Spectrométrie RMN Séchage Temps relaxation Température Céréale
- Keyword (en)
- Freezing Imagery Corn NMR spectrometry Drying Relaxation time Temperature Cereal
- Keyword (es)
- Congelación Imaginería Maiz Espectrometría RMN Secado Tiempo relajación Temperatura Cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16654353
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2004.07.018 
https://dx.doi.org/10.1016/j.jfoodeng.2004.07.018
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