Overview
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.
- | Author: Yukihiro Ozaki
- | Publisher: Wiley-Interscience
- | Publication Date: Oct 01, 2006
- | Number of Pages: 424 pages
- | Binding: Hardback or Cased Book
- | ISBN-10: 0471672017
- | ISBN-13: 9780471672012
