Near-Infrared Spectroscopy in Food Science and Technology

Near-Infrared Spectroscopy in Food Science and Technology

Yukihiro Ozaki

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.

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ISBN-10:

ISBN-13: 978-0-470-04769-9

Язык книги: en

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Издательсто: John Wiley & Sons Limited