Description
Book Synopsis"Hills is probably the best person I can think of to write this book. He has the deepest background combined with considerable experience in solving problems with food. " -R.G. Bryant, University of Virginia. Food scientists have many excellent tools at their disposal with which to study food at both the micro- and macrostructural levels.
Table of ContentsMACROSCOPIC DISTANCE SCALE.
A Résumé of MRI Methodology.
MRI and Food Processing: Mapping Mass Transport and Phase Behavior.
MRI and Food Processing: Mapping Temperature and Quality.
Flow Imaging and Food Rheology.
Solid-Imaging Techniques.
On-line MRI for Process Control and Quality Assurance.
Whole-Plant Functional Imaging.
Unconventional MRI Techniques.
MICROSCOPIC DISTANCE SCALE.
Microimaging and NMR Microscopy.
Microstructure and Relaxometry.
Probing Microstructure with Diffusion.
MOLECULAR DISTANCE SCALE.
Molecular Origins of Relaxation Contrast.
Molecular Factors Influencing the Diffusion and Transfer of Water Magnetization.
References.
Index.
