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Christy, Alfred A.

Near-Infrared Spectroscopy in Food Science and Technology

Christy, Alfred A. - Near-Infrared Spectroscopy in Food Science and Technology, ebook

118,90€

Ebook, PDF with Adobe DRM
ISBN: 9780470047699
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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.

Keywords: SCIENCE / Chemistry / Analytic SCI013010

Author(s)
 
 
Publisher
John Wiley and Sons, Inc.
Publication year
2006
Language
en
Edition
1
Page amount
480 pages
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9780470047699
Printed ISBN
9780471672012

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