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Use of Magnetic Resonance Imaging in Food Quality Control: A Review

Document Type : Review Article

Authors

1 DDS, MSc, Department of Oral and Maxillofacial Radiology, Faculty of Dentistry, Kerman University of Medical Sciences, Kerman, Iran

2 DVM, Ph.D., Assistant Professor, Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, Iran

3 MSc, Department of Radiology, School of Paramedical Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

4 DDS, MSc, Assistant Professor, Department of Pediatric Dentistry, Faculty of Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran

Abstract

Modern challenges of food science require a new understanding of the determinants of food quality and safety. Application of advanced imaging modalities such as magnetic resonance imaging (MRI) has seen impressive successes and fast growth over the past decade. Since MRI does not have any harmful ionizing radiation, it can be considered as a magnificent tool for the quality control of food products. MRI allows the structure of foods to be imaged noninvasively and nondestructively. Magnetic resonance images can present information about several processes and material properties in foods. This review will provide an overview of the most prominent applications of MRI in food research.

Keywords

References
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Journal of Biomedical Physics and Engineering
Volume 8, Issue 1 - Serial Number 1
27
March 2018
Pages 127-132
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