%0 Journal Article %1 Kasai2005 %A Kasai, M. %A Lewis, A. %A Marica, F. %A Ayabe, S. %A Hatae, K. %A Fyfe, C.A. %C Department of Chemistry, University of British Columbia, 2036 Main Mall, Vancouver, BC V6T 1Z1, Canada %D 2005 %J Food Research International %K Cooking First NMR Rice, T2 Water content echo, image, imaging, process, %N 4 %P 403--410 %T NMR imaging investigation of rice cooking %U http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-14744298077&partnerID=40&rel=R8.2.0 %V 38 %X The visualization and quantification of the cooking of rice by NMR imaging is reported for Japonica rice (Oryza sativa. L. Japonica cv. Nipponbare) as a test sample. Rice was cooked in a vial for various times and then studied at room temperature by NMR imaging. The multi slice multi echo method was employed to obtain two-dimensional proton images. Images using only the first echo clearly revealed the changes in the water content of the rice grains during cooking. T2 images were obtained from the same experiments but using the first 16 echoes and converted to images of the water distributions using an empirical T2 vs. water content calibration determined from a series of reference water/rice starch mixtures. The total limiting water content within the rice grains was calculated and it agreed with that calculated from the known water/rice ratio used, indicating that both the concentration and distributions of water within the rice grains during cooking obtained from the NMR imaging were quantitatively reliable. � 2004 Elsevier Ltd. All rights reserved.

@article{Kasai2005, abstract = {The visualization and quantification of the cooking of rice by NMR imaging is reported for Japonica rice (Oryza sativa. L. Japonica cv. Nipponbare) as a test sample. Rice was cooked in a vial for various times and then studied at room temperature by NMR imaging. The multi slice multi echo method was employed to obtain two-dimensional proton images. Images using only the first echo clearly revealed the changes in the water content of the rice grains during cooking. T2 images were obtained from the same experiments but using the first 16 echoes and converted to images of the water distributions using an empirical T2 vs. water content calibration determined from a series of reference water/rice starch mixtures. The total limiting water content within the rice grains was calculated and it agreed with that calculated from the known water/rice ratio used, indicating that both the concentration and distributions of water within the rice grains during cooking obtained from the NMR imaging were quantitatively reliable. � 2004 Elsevier Ltd. All rights reserved.}, added-at = {2012-12-19T21:37:51.000+0100}, address = {Department of Chemistry, University of British Columbia, 2036 Main Mall, Vancouver, BC V6T 1Z1, Canada}, author = {Kasai, M. and Lewis, A. and Marica, F. and Ayabe, S. and Hatae, K. and Fyfe, C.A.}, biburl = {https://www.bibsonomy.org/bibtex/247f9e5789ac02ea7ebbedc920eb62818/gruwel}, comment = {Cited By (since 1996): 5 Export Date: 25 September 2008 Source: Scopus}, interhash = {8f646fd2c88b14fae0016a34a185b105}, intrahash = {47f9e5789ac02ea7ebbedc920eb62818}, journal = {Food Research International}, keywords = {Cooking First NMR Rice, T2 Water content echo, image, imaging, process,}, number = 4, owner = {administrator}, pages = {403--410}, timestamp = {2012-12-19T21:37:57.000+0100}, title = {NMR imaging investigation of rice cooking}, url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-14744298077&partnerID=40&rel=R8.2.0}, volume = 38, year = 2005 }