Near-infrared spectroscopy in food science and technology
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Y Ozaki; W F McClure; Alfred A Christy
- ناشر : Hoboken, N.J. : Wiley-Interscience,
- چاپ و سال / کشور: 2007
- شابک / ISBN : 9780471672012
Description
Principles of molecular vibrations for near-infrared spectroscopy / C. Sandorfy, R. Buchet, G. Lachenal -- Spectral analysis / Yukihiro Ozaki, Shigeaki Morita, Yiping Du -- Instrumentation / W.F. McClure, Satoru Tsuchikawa, E. Neil Lewis, Janie Dubois, Linda H. Kidder -- Sampling techniques / Satoru Tsuchikawa -- Latent-variable analysis of multivariate data in infrared spectrometry / Alfred A. Christy, Olav M. Kvalheim -- Applications to agricultural and marine products / Phil Williams, Sirinnapa Saranwong, Sumio Kawano, Tomas Isaksson, Vegard H. Segtnan -- Applications to foodstuffs / Brian G. Osborne, Sandra E. Kays, Franklin E. Barton II, D. Cozzolino, R. Giangiacomo, T.M.P. Cattaneo -- Other topics / Takuo Yano, Kathryn A. Lee, Roumiana Tsenkova.
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
