Use of Magnetic Resonance Imaging (MRI) and Low Resolution NMR Relaxometry to Follow Physicochemical Changes in Foods, Detect Quality and Asses Stability of Colloidal Systems

2017-05-12
Magnetic Resonance Imaging (MRI) is a technique that is mostly used to visualize internal structure and most commonly used in medicine. With the advancement on low frequency, low resolution and low cost benchtop systems there has been a substantial increase on the use of these systems. With MRI it is possible to analyze without disturbing the sample. Image acquisition in MRI is based on excitation of protons in a sample through a radiofrequency pulse and acquiring and encoding the signal in different planes. NMR relaxometry is based on measurement of T1, T2 relaxation times either separately or at the same time through the use of 2D sequences. Self-Diffusion coefficients due to Brownian motion could also be measured through stimulated spin echo or pulse gradient spin echo sequences. In this study, findings of a couple studies that used NMR Relaxometry and Magnetic Resonance Imaging will be discussed shortly. Significant findings on the use of NMR for the design of capsaicin based nanoemulsions; oil migration in chocolate confectionery products, polymer water interactions in hydrogels, stability of liposome systems and investigation of surfactant behavior of macromolecules will be explored.

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Citation Formats
H. M. Öztop, S. Çıkrıkcı, S. Güner, and B. Özel, “Use of Magnetic Resonance Imaging (MRI) and Low Resolution NMR Relaxometry to Follow Physicochemical Changes in Foods, Detect Quality and Asses Stability of Colloidal Systems,” presented at the 6th International Conference on Nutrition and Food Sciences (2017), Budapeşte, Macaristan, 2017, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/71128.