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Updated: Aug 16, 2025

Quantifying Mixing using Magnetic Resonance Imaging
Published on: January 25, 2012
Magnetic Resonance and Vibrational Spectroscopy and Imaging in Food Analysis
Luiz Alberto Colnago1, Luis E Rodriquez-Saona2, Zeev Wiesman3
1Brazilian Corporation for Agricultural Research, Embrapa Instrumentation, P.O. Box 741, São Carlos 13560-970, SP, Brazil.
Abstract:
In the past two decades, there have been remarkable changes in the way we analyze the physical, chemical, and sensory properties of fresh and processed food products, with the progressive replacement of traditional wet analytical methods (destructive, laborious, time-consuming, and requiring the use of hazardous chemicals) with new, fast, non-destructive physical methods where the analysis is performed in a single step, after validation, and without the use of chemical reagents [...].
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