Christy, Alfred A.
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.
Keywords: SCIENCE / Chemistry / Analytic SCI013010
- Author(s)
- Christy, Alfred A.
- McClure, W. Fred
- Ozaki, Yukihiro
- 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
