Near Infrared Spectroscopy In Food Science And Technology
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Near-Infrared Spectroscopy in Food Science and Technology
| Author | : Yukihiro Ozaki |
| Publisher | : John Wiley & Sons |
| Total Pages | : 422 |
| Release | : 2006-09-18 |
| Genre | : Science |
| ISBN | : 0470047690 |
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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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