APPLICATION OF LOW-FIELD NUCLEAR MAGNETIC RESONANCE (LF-NMR) AND MAGNETIC RESONANCE IMAGING (MRI) IN FOOD ANALYSIS
DOI:
https://doi.org/10.17605/OSF.IO/X83UBKeywords:
Online low field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI), food, food science, analysisAbstract
NMR/MRI spectroscopy is a reliable approach for analyzing mixtures at the molecular level without the need
for separation or purification, making it excellent for food science applications. With the recent breakthroughs in
the field, low-field nuclear magnetic resonance (LF- NMR) and magnetic resonance imaging (MRI) have shown
to be fast, reliable and aids in non-invasive characterization of foods, which makes it an alternative to the
laborious conventional techniques. The application of this novel technique has been explored by food scientists
and continue to make advances in it’s extensive application for food analysis and processing. This review
focused on current applications of LF-NMR/MRI in food research precisely in quality control, food processing,
food authentication, 3D printability and food packaging. Limitations as well as future prospects in LFNMR/
MRI applications were briefly discussed.
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