Potential of magnetic resonance imaging (MRI) to evaluate cooked rice.

Yasuyo Sekiyama

3:45 PM - 4:00 PM

[2Cp-04] Potential of magnetic resonance imaging (MRI) to evaluate cooked rice.

*Yasuyo Sekiyama¹, Tomoya Okunishi², Mikiko Ando³, Norihisa Suwa³ (1. Research Center for Advanced Analysis, NARO, 2. Institute of Food Research, NARO, 3. ITOCHU Food Sales and Marketing Co., Ltd.)

Keywords:Magnetic resonance imaging（MRI）, rice, T2 relaxation time, moisture dynamics

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Presentation information

[2Cp] Food Analysis

[2Cp-04] Potential of magnetic resonance imaging (MRI) to evaluate cooked rice.

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