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...
Đã lưu trong:
| Định dạng: | Sách |
|---|---|
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Hoboken, N.J.
Wiley-Interscience
2007
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| Những chủ đề: | |
| Các nhãn: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 01135nam a2200205Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_157385 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 120 | ||
| 082 | |a 664.07 | ||
| 082 | |b N354 | ||
| 245 | 0 | |a Near-Infrared Spectroscopy in Food Science and Technology | |
| 245 | 0 | |c Edited by Yukihiro Ozaki, W. Fred McClure, and Alfred A. Christy | |
| 260 | |a Hoboken, N.J. | ||
| 260 | |b Wiley-Interscience | ||
| 260 | |c 2007 | ||
| 520 | |a 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 | ||
| 650 | |a Food,Near infrared spectroscopy,Công nghệ thực phẩm | ||
| 650 | |x Analysis | ||
| 904 | |i Nguyên | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||