Application of Magnetic Resonance Technique to Quality and Safety Evaluation of Food

doi:10.11938/cjmr20170214

Abstract

Abstract: Food quality and safety evaluation is essential for public health. NMR and MRI techniques have been applied for food quality and safety evaluation, attracting more and more attention. Both NMR and MRI are well-known to be non-destructive and non-invasive, and they are capable of detecting multiple components in the food simultaneously in real time, and providing both chemical and structural information. In order to promote their further applications in food science, the applications of NMR/MRI techniques in food quality and safety evaluation are summarized here.

Key words: MRI, quality and safety, NMR, food

CLC Number:

O482.53

WANG Xiao-hua, SUN Peng, ZHANG Xu, LIU Mai-li. Application of Magnetic Resonance Technique to Quality and Safety Evaluation of Food[J]. Chinese Journal of Magnetic Resonance, 2017, 34(2): 245-256.

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