Near-Infrared Spectroscopy in Food Science and Technology

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Near-Infrared Spectroscopy in Food...

Near-Infrared Spectroscopy in Food Science and Technology

Name: Near-Infrared Spectroscopy in Food Science and Technology
ISBN: 9780471672012

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

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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.

వర్గాలు:

Medicine

సంవత్సరం:

2006

ముద్రణం:

ప్రచురణకర్త:

Wiley-Interscience

భాష:

english

పేజీల సంఖ్య:

424

ISBN 10: