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Recently, considering the increase in population, preparing healthy food is a worldwide challenge. Hypothesis and implementation of MRI in research of food is approximately new."/> <meta property="og:url" content="https://foodchemistryjournal.com/2024/10/03/a-simple-overview-in-magnetic-resonance-imaging-application-in-evaluation-of-food-quantity-and-quality-aspects/"/> <meta property="og:site_name" content="Journal of Food Chemistry & Nanotechnology"/> <meta property="article:section" content="Volume 10 Issue 4"/> <meta property="article:published_time" content="2024-10-03T11:22:46+00:00"/> <meta property="article:modified_time" content="2024-09-23T11:28:58+00:00"/> <meta property="og:updated_time" content="2024-09-23T11:28:58+00:00"/> <meta property="og:image" content="http://jnanoworld.com/wp-content/uploads/2017/04/pdf-icon-24-e1509106685135-1.png"/> <meta name="twitter:card" content="summary"/> <meta name="twitter:description" content="Toktam Mohammadi-Moghaddam, Mohammad Morshedi, Afsaneh Morshedi and Marcos Eduardo Valdes Magnetic resonance imaging (MRI) has been a professional method in medical diagnostics for many years. 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menu-item-68"><a href="https://foodchemistryjournal.com/contact/">Contact</a></li> </ul></div> </nav> </div> </header><div class="mh-section mh-group"> <div id="main-content" class="mh-content"><article id="post-3627" class="post-3627 post type-post status-publish format-standard hentry category-v10n4"> <header class="entry-header clearfix"> <h1 class="entry-title">A Simple Overview in Magnetic Resonance Imaging Application in Evaluation of Food Quantity and Quality Aspects</h1> </header> <p class="entry-meta"> </p> <div class="entry-content clearfix"> <div class="italics"><i>Toktam Mohammadi-Moghaddam, Mohammad Morshedi, Afsaneh Morshedi and Marcos Eduardo Valdes</i></div> <p><strong>Abstract</strong></p> <p style="text-align: justify;">Magnetic resonance imaging (MRI) has been a professional method in medical diagnostics for many years. Recently, considering the increase in population, preparing healthy food is a worldwide challenge. Hypothesis and implementation of MRI in research of food is approximately new. MRI is considered as a green, noninvasive, low cost, rapid, and nondestructive experimental method for investigating food processing. This method could be used in a short time while its results are suitable to apply in different industries even in online monitoring. Utilizing MRI techniques enhances the capacity to quantify basic processes such as gelation, crystallization, drying, dehydration, freezing, diffusion, and flow that occur in food products. This technology equips food scientists with a robust tool in the physicochemical properties study of food systems or specified food components and assessing them throughout diverse processes. This technique has some disadvantages in some process conditions too.</p> <div><strong>Published on:</strong> October 03, 2024<br/> <strong>doi:</strong> 10.17756/jfcn.2024-190<br/> <strong>Citation: </strong>Mohammadi-Moghaddam T, Morshedi M, Morshedi A, Valdes ME. 2024. A Simple Overview in Magnetic Resonance Imaging Application in Evaluation of Food Quantity and Quality Aspects. <i>J Food Chem Nanotechnol </i>10(4): 174-181.</div> <div class="pdfdownloadlink"><img class="alignleft size-full wp-image-507" style="margin: 4px -5px 4px 5px;" src="http://jnanoworld.com/wp-content/uploads/2017/04/pdf-icon-24-e1509106685135-1.png" alt="" width="16" height="16"/><div class="sdm_download_link"><a href="https://foodchemistryjournal.com/?smd_process_download=1&download_id=3628" class="sdm_download green" title="jfcn-190-valdes-marcos-eduardo.pdf" target="_self">PDF (Download Full text)</a></div></div> <div><div class="sdm_download_count"><span class="sdm_count_number"><strong>81</strong></span><br/><span class="sdm_count_string"> Downloads</span></div><span class="postviews_eachpost"><div class="post-views post-3627 entry-meta"> <span class="post-views-label">Views </span> <span class="post-views-count">192</span> </div></span></div> <script 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