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• W2069837567 abstract "This article summarises the current status of, and future prospects for, the use of magnetic resonance imaging (MRI) to evaluate the texture of a range of foods, and changes therein which accompany pathogen infection, natural ageing, damage, ripening and processing. The basic concept is that the magnetic resonance parameters of water are sufficiently sensitive to the texture of the food matrix, that magnetic resonance images of the spatial distribution of those parameters are effectively maps of the structural status of the foodstuff. This is illustrated in the context of the effects of pathogen infection in cucumbers, internal necrosis of melons, bruising in peaches, ripening of pineapples, and the effect of freeze-thawing on meat and fish." @default.
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• W2069837567 date "1998-06-01" @default.
• W2069837567 modified "2023-09-27" @default.
• W2069837567 title "Measurement of textural changes of food by MRI relaxometry" @default.
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• W2069837567 doi "https://doi.org/10.1016/s0730-725x(98)00116-7" @default.
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