ENGLISH

Near-Infrared Spectroscopy in Food Science and Technology

By Yukihiro Ozaki , W. Fred McClure , Alfred A. Christy

Book information

Publisher
Wiley-Interscience
Year
2006
ISBN
0471672017, 9780471672012
Open Library ID
OL18275704M
Language
english
Format
PDF
Filesize
7 MB (7035715 bytes)
Edition
1
Pages
424\406
Time added
2011-06-04 13:46:07

Description

This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) 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.

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