Study of Pumpkin Drying Through Magnetic Resonance Imaging

Study of Pumpkin Drying Through Magnetic Resonance Imaging

Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) techniques are widely used in food science, mainly because they are non-invasive techniques. MRI, as a non-destructive technique, allows the study of intact samples and without any preparation of the samples before analysis. In fo...

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Bibliographic Details
Main Authors: Cristina Ripoli, Giuseppina Adiletta, Paola Russo, Nicola Funicello, Gerardo Iannone, Marisa Di Matteo, Salvatore De Pasquale
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-03-01
Series:Frontiers in Sustainable Food Systems
Subjects:
MRI
T2
pumpkin
drying
drying kinetics
shrinkage
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2021.644829/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2021.644829/full

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