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000061475 0247_ $$2DOI$$a10.1016/j.foodchem.2007.04.077
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000061475 084__ $$2WoS$$aChemistry, Applied
000061475 084__ $$2WoS$$aFood Science & Technology
000061475 084__ $$2WoS$$aNutrition & Dietetics
000061475 1001_ $$0P:(DE-HGF)0$$aWeglarz, W. P.$$b0
000061475 245__ $$aReal-time mapping of moisture migration in cereal based food systems with Aw contrast by means of MRI
000061475 260__ $$aNew York, NY [u.a.]$$bElsevier$$c2008
000061475 300__ $$a1366 - 1374
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000061475 440_0 $$018504$$aFood Chemistry$$v106$$x0308-8146
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000061475 520__ $$aThe redistribution of water in prototype food systems, comprising phases with contrasting water activity (A(w)), was investigated. To accomplish this task, MRI techniques adapted to migration rate were used. RARE and SPI measuring methods were used to monitor water redistribution in crunchy inclusions in water and biscuit shells with apple filling during storage, respectively. In the first case, fast miaration, which typically last some tens of minutes, was monitored with a temporal resolution 3.5 min or better, while in the second case of slow migration it was monitored during 2 months with 10 days temporal resolution. 3D MR images with sub-millimeter resolution visualise the spatial redistribution of moisture and allow a quantification of its rate and extent of matrix swelling. Correlation with high resolution X-ray (XRT) images allows to identify structural elements responsible for unwanted fast hydration.The obtained results demonstrate the potential of a combined MRI/XRT approach for dynamical monitoring of the migration of moisture into porous cereal material in a broad range of A, contrast and hydration levels. The measured migration rates through samples of different internal structures can be used for validating models for prediction of water redistribution in multiple phase systems in a quantitative manner. (c) 2007 Elsevier Ltd. All rights reserved.
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000061475 65320 $$2Author$$acereal material
000061475 65320 $$2Author$$awater activity contrast
000061475 65320 $$2Author$$awater (re)distribution
000061475 65320 $$2Author$$aMRI
000061475 65320 $$2Author$$aRARE
000061475 65320 $$2Author$$aSPI
000061475 65320 $$2Author$$aXRT
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000061475 7001_ $$0P:(DE-HGF)0$$aHermelaar, M.$$b1
000061475 7001_ $$0P:(DE-HGF)0$$avan der Linden, K.$$b2
000061475 7001_ $$0P:(DE-HGF)0$$aFranciosi, N.$$b3
000061475 7001_ $$0P:(DE-HGF)0$$avan Dalen, G.$$b4
000061475 7001_ $$0P:(DE-Juel1)129422$$aWindt, C. W.$$b5$$uFZJ
000061475 7001_ $$0P:(DE-HGF)0$$aBlonk, H.$$b6
000061475 7001_ $$0P:(DE-HGF)0$$avan Duynhoven, J.$$b7
000061475 773__ $$0PERI:(DE-600)1483647-6$$a10.1016/j.foodchem.2007.04.077$$gVol. 106, p. 1366 - 1374$$p1366 - 1374$$q106<1366 - 1374$$tFood chemistry$$v106$$x0308-8146$$y2008
000061475 8567_ $$uhttp://dx.doi.org/10.1016/j.foodchem.2007.04.077
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