Use of Magnetic Resonance Imaging in Food Quality Control: A Review
- سال انتشار: 1397
- محل انتشار: مجله فیزیک و مهندسی پزشکی، دوره: 8، شماره: 1
- کد COI اختصاصی: JR_JBPE-8-1_013
- زبان مقاله: انگلیسی
- تعداد مشاهده: 68
نویسندگان
DDS, MSc, Department of Oral and Maxillofacial Radiology, Faculty of Dentistry, Kerman University of Medical Sciences, Kerman, Iran
DVM, Ph.D., Assistant Professor, Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, Iran
MSc, Department of Radiology, School of Paramedical Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
DDS, MSc, Assistant Professor, Department of Pediatric Dentistry, Faculty of Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran
چکیده
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.کلیدواژه ها
Food Quality, Food Technology, Food Analysis, Food Industry, Magnetic Resonance Imagingاطلاعات بیشتر در مورد COI
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