Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 59, Issue 14, Pages 2202-2213Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2018.1441124
Keywords
Nuclear magnetic resonance; relaxation; composition; quality; food
Categories
Funding
- National Key R&D Program of China [2017YFD0400901]
- Jiangsu Province (China) Agricultural Innovation Project [(17)2017]
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Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and widely used to detect the quality of food, particularly to fruits and vegetables, meat and aquatic products. This review is a survey of recent developments in experimental results for the quality of food on various NMR technologies in processing and storage over the past decade. Following a discussion of the quality discrimination and classification of food, analysis of food compositions and detection of physical, chemical, structural and microbiological properties of food are outlined. Owing to high cost, low detection limit and sensitivity, the professional knowledge involved and the safety issues related to the maintenance of the magnetic field, so far the practical applications are limited to detect small range of food. In order to promote applications for a broader range of foods further research and development efforts are needed to overcome the limitations of NMR in the detection process. The needs and opportunities for future research and developments are outlined.
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