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

Melado Herreros, Angela and Barreiro Elorza, Pilar and Rodríguez Sinobas, Leonor and Fernandez Valle, M. Encarnacion and Ruiz Cabello Osuna, Jesus Maria and Chassagne-Berces, Sophie and 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.

Description

Title: MRI texture analysis as means for addressing rehydration and milk diffusion of cereals
Author/s:
  • Melado Herreros, Angela
  • Barreiro Elorza, Pilar
  • Rodríguez Sinobas, Leonor
  • Fernandez Valle, M. Encarnacion
  • Ruiz Cabello Osuna, Jesus Maria
  • Chassagne-Berces, Sophie
  • Chanvrier, Helene
Item Type: Article
Título de Revista/Publicación: Procedia Food Science
Date: 2011
ISSN: 2211-601X
Volume: 1
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Ingeniería Rural [hasta 2014]
UPM's Research Group: LPF-TAGRALIA
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

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

More information

Item ID: 11792
DC Identifier: http://oa.upm.es/11792/
OAI Identifier: oai:oa.upm.es:11792
DOI: 10.1016/j.profoo.2011.09.094
Deposited by: Memoria Investigacion
Deposited on: 02 Oct 2012 11:08
Last Modified: 22 Sep 2014 10:51
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