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Near-Infrared Spectroscopy in Food Science and Technology

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This reference gives food science professionals a working understanding of near-infrared spectroscopy and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.

Pages: 480

Format: ebook

Publisher: Wiley-Interscience

Release: September 18, 2006

ISBN: 0470047690

ISBN 13: 9780470047699

Near-Infrared Spectroscopy in Food Science and Technology

0/5 ( ratings)

This reference gives food science professionals a working understanding of near-infrared spectroscopy and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.

Pages: 480

Format: ebook

Publisher: Wiley-Interscience

Release: September 18, 2006

ISBN: 0470047690

ISBN 13: 9780470047699

More books from Yukihiro Ozaki

Near-Infrared Spectroscopy

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Two-Dimensional Correlation Spectroscopy: Applications in Vibrational and Optical Spectroscopy

Recent Developments in Plasmon-Supported Raman Spectroscopy:45 Years of Enhanced Raman Signals

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