Near-infrared spectroscopy in food science and technology

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Medicine
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.

Categorías:

Medicine

Año:

2007

Editorial:

Wiley-Interscience

Idioma:

english

Páginas:

406

ISBN 10:

0471672017