Read e-book online Advances in Magnetic Resonance in Food Science (Special PDF

By P. BELTON, B. HILLS, G. WEBB

ISBN-10: 0854047247

ISBN-13: 9780854047246

The hugely flexible nature of magnetic resonance recommendations in facing difficulties coming up in lots of parts in meals technology is ably confirmed in Advances in Magnetic Resonance in foodstuff technological know-how. issues lined comprise improvement of the process, practical materials of foodstuff, sign remedy and research, in addition to purposes of magnetic resonance to meals processing and engineering. proposing the state of the art within the topic, the overseas flavour of the contributions will make this crucial examining for either lecturers and industrialists in nutrition technology.

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Franconi2 ' CEMAGREF, TECHNOLOGY DIVISION, 17 AVENUE DE CUCILLE, CS 64427,35044 RENNES, FRANCE * SIEMENS SA, 3 9 4 7 BOULEVARD ORNANO, 93527 SAINT DENIS, FRANCE 1 INTRODUCTION Structure is a relevant characteristic of food products. It is often related to texture and flavour but also stability during storage. Consequently the structure is very important for those involved in the chain of production, fiom farmer to consumer'. The structure of soft cheeses can range from hard to soft, almost semi-liquid as the Camembert cheese.

A discriminant analysis was performed from the first six principal components which explained 91 % of the total data variation. The misclassification rate obtained from the learning sets was 24 %. This value increased to 36 YOfor the test sets. These results indicate that the opening characteristic could not be considered as discriminating variable for the cheese structure. 3 Texture Data Analysis A PCA was performed and the correlation and the eigenvectors for the first principal components as a function of the texture variables are given in Figure 11.

J. Lillford, S . M. A. Baghdadi and W. D. Derbyshire, J. , 1978, 67, 355. 10. A. L. Hanlon, PhD Thesis, University of Cambridge, 1998. 1. 2. Internal Structure Characterization of Soft Cheeses by MRI F. Mariette,' G. Collewet,' P. Marchal' and J. M. Franconi2 ' CEMAGREF, TECHNOLOGY DIVISION, 17 AVENUE DE CUCILLE, CS 64427,35044 RENNES, FRANCE * SIEMENS SA, 3 9 4 7 BOULEVARD ORNANO, 93527 SAINT DENIS, FRANCE 1 INTRODUCTION Structure is a relevant characteristic of food products. It is often related to texture and flavour but also stability during storage.

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Advances in Magnetic Resonance in Food Science (Special Publications) by P. BELTON, B. HILLS, G. WEBB


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