A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications

ÖZEL B., ÖZTOP H. M.

Current Opinion in Food Science, cilt.41, ss.122-129, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 41
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.cofs.2021.03.012
  • Dergi Adı: Current Opinion in Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Sayfa Sayıları: ss.122-129
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier LtdEvaluation of food quality in industrial production is a major interest. Fast, reliable, cost-effective and easy-to-use applications are required for on-line inspection of food products. With the recent advances in the field, time domain nuclear magnetic resonance (TD NMR) and magnetic resonance imaging (MRI) techniques have been shown to provide rapid, non-invasive characterization of foods alternative to labor intensive and invasive conventional methods. The basic principle of TD NMR is analysis of the signal coming from the excited sample whereas MRI is able to visualize the internal structure of the samples without any disruption. This review refers to the most recent advances in the TD NMR and MRI-based food quality applications. Some new quality applications of TD-NMR have also been addressed.