MRI texture analysis as means for addressing rehydration and milk diffusion in 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 in cereals. In: "ICEF 2011, International Congress of Engineering and Food", 22/05/2011 - 26/05/2011, Atenas, Grecia.

Description

Title: MRI texture analysis as means for addressing rehydration and milk diffusion in 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: Presentation at Congress or Conference (Article)
Event Title: ICEF 2011, International Congress of Engineering and Food
Event Dates: 22/05/2011 - 26/05/2011
Event Location: Atenas, Grecia
Title of Book: Procedia Food Science. Proceedings of ICEF 2011, International Congress of Engineering and Food
Date: 2011
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 tomographic tool since acquisition parameter leads to a wide possibility for identifying textures, structures and liquids mobility. It is suited for noninvasive 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 behaviour was found. Nevertheless, some differences were noticeable between the coating, the type of milk and the variety of cereals.

More information

Item ID: 7286
DC Identifier: http://oa.upm.es/7286/
OAI Identifier: oai:oa.upm.es:7286
Official URL: http://www.icef11.org/
Deposited by: Memoria Investigacion
Deposited on: 30 May 2011 09:23
Last Modified: 20 Apr 2016 16:27
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