Magnetic resonance (MRI) can produce three-dimensional images of foods non-invasively. The images represent true 3D information of the interior of the material. No slicing or sectioning of the material is necessary to prepare it for imaging, and the material may be subjected to processing conditions during imaging. Various techniques can be used to study different molecules with the same basic instrumentation. Advances in MRI technology have increased the spatial resolution of images, allowing for the microscopic study of small regions of interest. Magnetic resonance (MR) microscopy is the terminology used for these high-resolution MRI techniques that yield images with spatial resolution of 100 μm or less. The purpose of this chapter is to provide an overview of MR microscopy, including the theory and instrumentation behind the technology, as well as a summary of published studies and possibilities for future food applications.
ASJC Scopus subject areas
- Atomic and Molecular Physics, and Optics