APPLICATION OF LOW-FIELD NUCLEAR MAGNETIC RESONANCE (LF-NMR) AND MAGNETIC RESONANCE IMAGING (MRI) IN FOOD ANALYSIS

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Published Feb 2, 2022
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Vol. 7 No. 1 (2022): Volume 7 Issue 1

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Tracy Naa Adoley Addotey,
The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
Richmond Godwin Afful
Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, P. R. China
Alberta Osei Barimah
The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China

Abstract

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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How to Cite
[1]
Tracy Naa Adoley Addotey, Richmond Godwin Afful, and Alberta Osei Barimah, “APPLICATION OF LOW-FIELD NUCLEAR MAGNETIC RESONANCE (LF-NMR) AND MAGNETIC RESONANCE IMAGING (MRI) IN FOOD ANALYSIS”, IEJRD - International Multidisciplinary Journal, vol. 7, no. 1, p. 18, Feb. 2022.
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