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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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Autori principali: Cristina Ripoli, Giuseppina Adiletta, Paola Russo, Nicola Funicello, Gerardo Iannone, Marisa Di Matteo, Salvatore De Pasquale
Natura: Artigo
Lingua:Inglês
Pubblicazione: Frontiers Media S.A. 2021-03-01
Serie:Frontiers in Sustainable Food Systems
Soggetti:
MRI
T2
pumpkin
drying
drying kinetics
shrinkage
Accesso online:https://www.frontiersin.org/articles/10.3389/fsufs.2021.644829/full
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