The classification analysis and firmness prediction of sweet corn subjected to different
treatments were investigated to develop the potential application of low field nuclear …

Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI)
have been accepted widely as a non-destructive analytical technique in food processing …

Water characteristics and prediction of unfrozen water in sweet corn treated with different
blanching temperatures (20, 40, 50, 60, 70, 80, 90, and 100° C/10 min) were investigated by …

Non-destructive and fast measurement and characterization of fish is highly desired during
various processing treatment. In this study, water dynamics during drying process and …

This study investigated the effects of hydrocolloid injection on the eating quality of porcine
meat based on low‐field nuclear magnetic resonance (LF‐NMR). The eating quality and …

A novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices to give
high quality products was developed. Garlic slices were dried at 60° C using four methods …

The adulterated milk samples were tested by the CPMG sequence of the low field-nuclear
magnetic resonance. In order to search for a method to analyze and process the sample …

The objective of this study was to achieve an experimental protocol (EP) to determine quality
characteristics of dry-cured loins non-destructively by using low-field (LF) Magnetic …

Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and
widely used to detect the quality of food, particularly to fruits and vegetables, meat and …

In an aim to examine water content, distribution, and state of apple slices during hot air
drying, this study determined the inversion spectra of transverse relaxation time (T 2) of …