Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy - Near-Infrared Spectroscopy in Food Science and Technology
Published: 2006-10-23 | ISBN: 0471672017 | PDF | 424 pages | 6 MB
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.
Download File Size:6.34 MB