MRI texture analysis as means for addressing rehydration and milk diffusion of cereals

Melado Herreros, Angela; Barreiro Elorza, Pilar; Rodríguez Sinobas, Leonor; Fernandez Valle, M. Encarnacion; Ruiz Cabello Osuna, Jesus Maria; Chassagne-Berces, Sophie y Chanvrier, Helene (2011). MRI texture analysis as means for addressing rehydration and milk diffusion of cereals. "Procedia Food Science", v. 1 ; pp. 625-631. ISSN 2211-601X. https://doi.org/10.1016/j.profoo.2011.09.094.

Descripción

Título: MRI texture analysis as means for addressing rehydration and milk diffusion of cereals
Autor/es:
  • Melado Herreros, Angela
  • Barreiro Elorza, Pilar
  • Rodríguez Sinobas, Leonor
  • Fernandez Valle, M. Encarnacion
  • Ruiz Cabello Osuna, Jesus Maria
  • Chassagne-Berces, Sophie
  • Chanvrier, Helene
Tipo de Documento: Artículo
Título de Revista/Publicación: Procedia Food Science
Fecha: 2011
Volumen: 1
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Ingeniería Rural [hasta 2014]
Grupo Investigación UPM: LPF-TAGRALIA
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

Cereals microstructure is one of the primary quality attributes of cereals. Cereals rehydration and milk diffusion depends on such microstructure and thus, the crispiness and the texture, which will make it more palatable for the final consumer. Magnetic Resonance Imaging (MRI) is a very powerful topographic tool since acquisition parameter leads to a wide possibility for identifying textures, structures and liquids mobility. It is suited for non-invasive imaging of water and fats. Rehydration and diffusion cereals processes were measured by MRI at different times and using two different kinds of milk, varying their fat level. Several images were obtained. A combination of textural analysis (based on the analysis of histograms) and segmentation methods (in order to understand the rehydration level of each variety of cereals) were performed. According to the rehydration level, no advisable clustering behavior was found. Nevertheless, some differences were noticeable between the coating, the type of milk and the variety of cereals

Más información

ID de Registro: 11792
Identificador DC: http://oa.upm.es/11792/
Identificador OAI: oai:oa.upm.es:11792
Identificador DOI: 10.1016/j.profoo.2011.09.094
Depositado por: Memoria Investigacion
Depositado el: 02 Oct 2012 11:08
Ultima Modificación: 22 Sep 2014 10:51
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