01715naa a2200205 a 450000100080000000500110000800800410001902400520006010000180011224501310013026000090026130000090027052010810027965300210136065300310138165300160141265300110142870000190143977300510145821416322024-01-24       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1007/s13538-022-01055-12DOI1 aMORAES, T. B.  aNoninvasive analyses of food products using low field time domain NMRbA review of relaxometry methods.h[electronic resource]  c2022  a9 p.  aIn the last two decades, several noninvasive physical methods based on the interactions of electromagnetic radiation with matter have been developed to evaluate the food quality. Some of these methods uses ionizing radiation or radiation that strongly interacts with chemical compound limiting the analysis to the food surface. Nuclear magnetic resonance (NMR) is based on radiofrequency radiation, so it does not use ionizing radiation and is not strongly attenuated by food or package composition; therefore, it can be used in noninvasive analysis of intact and packaged foods. Although high-resolution NMR spectroscopy and imaging have been used in food analysis, they are usually based on expensive and bulky instruments that limit their practical application. Therefore, most noninvasive NMR-based analyses of intact food have been performed using low-cost, low-feld, time-domain NMR instruments (TD-NMR). Instrumental requirements, pulse sequences, applications and limitation of TD-NMR in noninvasive analysis of fresh and industrialized food products will be reviewed.  aNMR spectroscopy  aNuclear magnetic resonance  aRelaxometry  aTD-NMR1 aCOLNAGO, L. A.  tBrazilian Journal of Physicsgv. 52, 43, 2022.