Near-Infrared Spectroscopy in Food Science and Technology
Copyright © 2007 John Wiley & Sons, Inc.
Editor(s): Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy
Published Online: 6 FEB 2006
Print ISBN: 9780471672012
Online ISBN: 9780470047705
About this Book
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.