A Comprehensive Review on Applications of Magnetic Resonance in Various Aspects of Food Processing

ABSTRACT The efficacy, sensitivity, non‐invasiveness, and affordability of low‐field (LF)‐NMR and magnetic resonance imaging (MRI) have become globally accepted non‐destructive analytical methods in the food sector. It is used for the classification of fruit and vegetables, the identification of biomolecule structures, pathogen detection, food process monitoring, food packaging, and the identification of defects in food products. The magnetic resonance is used in food quality determination, classification of fruits and vegetables, food composition analysis, and the identification of food's physical, chemical, structural, and microbiological characteristics. It has been the emerging method to assess the bioavailability of bioactive compounds. Additionally, the capacity of these analytical methods to offer real‐time product information while the products are being processed or have already been treated makes them valuable. Therefore, this review highlights the broad application of magnetic resonance in various aspects of food processing.