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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; an...

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Médium: Kniha
Jazyk:Undetermined
Vydáno: Hoboken, N.J. Wiley-Interscience 2007
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ
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Shrnutí: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