Near-Infrared Spectroscopy in Food Science and Technology

Near-Infrared Spectroscopy in Food Science and Technology

Editor(s): Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy

Published Online: 6 FEB 2006

Print ISBN: 9780471672012

Online ISBN: 9780470047705

DOI: 10.1002/0470047704

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.

Table of contents

    1. You have free access to this content
    2. Chapter 3

      Spectral Analysis (pages 47–72)

      Yukihiro Ozaki, Shigeaki Morita and Yiping Du

    3. Chapter 4

      Instrumentation (pages 73–132)

      W. F. McClure, Satoru Tsuchikawa, E. Neil Lewis, Janie Dubois and Linda H. Kidder

    4. Chapter 7

      Applications to Agricultural and Marine Products (pages 163–277)

      Phil Williams, Sirinnapa Saranwong, Sumio Kawano, Tomas Isaksson and Vegard H. Segtnan

    5. Chapter 8

      Applications to Foodstuffs (pages 279–340)

      Brian G. Osborne, Sandra E. Kays, Franklin E. Barton, D. Cozzolino, R. Giangiacomo and T. M. P. Cattaneo

    6. Chapter 9

      Other Topics (pages 341–399)

      Takuo Yano, Kathryn A. Lee and Roumiana Tsenkova

    7. You have free access to this content

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