In November 2011, the Slovenian national television broadcasted a TV show "Ugriznimo znanost" on magnetic resonance imaging in which the work of our laboratory for magnetic resonance imaging, including research results of MRI of food, was presented.
F.18 Transfer of new know-how to direct users (seminars, fora, conferences)
COBISS.SI-ID: 25302311In the lecture a link between the NMR signal and the effects of collective motion (fluid flow, perfusion ...) as well as random movement of individual molecules (diffusion) was exposed. By using special MRI sequences is possible to get information on fluid flow in the material, and through this information one the structure of matter can be inferred. Various applications of these methods were also presented in the lecture, including some of those that are in the field of food science.
B.04 Guest lecture
COBISS.SI-ID: 2498148A method for fast dynamically MR imaging in combination with temperature controlling was developed. Fast MRI methods were used to study dynamic structural changes during fermentation and baking at different conditions: temperature, fermentation time, the influence of different supplements. It was shown that the method provides information on dough structure, observation of fermentation process and crust formation during baking. Since MRI allows non-invasive monitoring of changes that occur during fermentation and baking processes, it can help to determine the optimal parameters for food preparation.
B.03 Paper at an international scientific conference
COBISS.SI-ID: 23974951The operation and performance of the system for temperature control, which has been used in magnetic resonance imaging of food, was tested and analyzed. Based on these analyses a diploma thesis was done.
F.07 Improvements to an existing product
An overview of the different uses of high-resolution magnetic resonance imaging in studies in the field of biology, medicine and materials was presented in an invited lecture. Various food products are often regarded also as materials for MRI. Therefore, in the lecture, some of ours recent achievements in the field of food research were presented as well.
B.04 Guest lecture
COBISS.SI-ID: 26161959