Near-Infrared Spectroscopy in Food Science and Technology

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  • Published: Nov 14, 2006
  • Author: Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy
  • ISBN: 978-0-471672-01-2
  • Format: Hardcover
  • Extent: 424 pages
  • Click here to buy the book
  • Channels: Infrared Spectroscopy / Chemometrics & Informatics
thumbnail image: Near-Infrared Spectroscopy in Food Science and Technology

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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