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

Descripción

Título: MRI texture analysis as means for addressing rehydration and milk diffusion in 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: Ponencia en Congreso o Jornada (Artículo)
Título del Evento: ICEF 2011, International Congress of Engineering and Food
Fechas del Evento: 22/05/2011 - 26/05/2011
Lugar del Evento: Atenas, Grecia
Título del Libro: Procedia Food Science. Proceedings of ICEF 2011, International Congress of Engineering and Food
Fecha: 2011
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 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.

Más información

ID de Registro: 7286
Identificador DC: http://oa.upm.es/7286/
Identificador OAI: oai:oa.upm.es:7286
URL Oficial: http://www.icef11.org/
Depositado por: Memoria Investigacion
Depositado el: 30 May 2011 09:23
Ultima Modificación: 20 Abr 2016 16:27
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