Toktam Mohammadi-MoghaddamMohammad MorshediAfsaneh MorshediVALDES ALARCON, MARCOS EDUARDOMARCOS EDUARDOVALDES ALARCON2025-03-282025-03-282024-10-03https://doi.org/10.17756/jfcn.2024-190Magnetic resonance imaging (MRI) has been a professional method in medical diagnostics for many years. Recently, considering the increase in population, preparing healthy food is a worldwide challenge. Hypothesis and implementation of MRI in research of food is approximately new. MRI is considered as a green, noninvasive, low cost, rapid, and nondestructive experimental method for investigating food processing. This method could be used in a short time while its results are suitable to apply in different industries even in online monitoring. Utilizing MRI techniques enhances the capacity to quantify basic processes such as gelation, crystallization, drying, dehydration, freezing, diffusion, and flow that occur in food products. This technology equips food scientists with a robust tool in the physicochemical properties study of food systems or specified food components and assessing them throughout diverse processes. This technique has some disadvantages in some process conditions too.Green methodImageMagnetic resonance imagingMagnetization of materialsNondestructive analysisjournal-article