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Gerard van Dalen

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Microstructure characterisation of processed fruits and vegetables by complementary imaging techniques

The assessment of the microstructural impact of processing on fruits…

3 March 2011 | By Adrian Voda, Jaap Nijsse & Gerard van Dalen, Unilever Research & Development and Henk Van As, Wagningen University and John van Duynhoven, Unilever Research & Development & Wagningen University

The assessment of the microstructural impact of processing on fruits and vegetables is a prerequisite for understanding the relation between processing and textural quality. By combining complementary imaging techniques, one can obtain a multi scale and real-time structural view on the impact of processing on fruits and vegetables. Fruits and…

article

Magnetic Resonance Imaging for cereal products

How does the microstructure of a food product behave during…

3 May 2005 | By John van Duynhoven and Gerard van Dalen, Foods Research Centre, Unilever R&D, Vlaardingen (NL), Ales Mohoric and Henk van As, Wageningen University and Research Center (NL), Pedro Ramos Cabrer, Utrecht University (NL) and Klaas Nicolay, Utrecht University (NL) and current affiliation Eindhoven University of Technology

How does the microstructure of a food product behave during processing? And what events take place during the shelf life of food products? New developments in Magnetic Resonance Imaging (MRI) enable cereal food technologists to address such questions within the context of product innovation. In the food industry, pressure to…

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Gerard van Dalen

Microstructure characterisation of processed fruits and vegetables by complementary imaging techniques

Magnetic Resonance Imaging for cereal products