Near-Infrared Spectroscopy in Food Science and Technology

Front Cover
Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy
Wiley, 2006 M10 23 - 424 pages
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.

Other editions - View all

Near-Infrared Spectroscopy in Food Science and Technology
Yukihiro Ozaki,W. Fred McClure,Alfred A. Christy
Limited preview - 2006
Near-Infrared Spectroscopy in Food Science and Technology
Yukihiro Ozaki,W. Fred McClure,Alfred A. Christy
No preview available - 2006

About the author (2006)

YUKIHIRO OZAKI, PHD, is a Professor in the Department of Chemistry at Kwansei Gakuin University, Sanda, Japan. He is also a coeditor of the books Near-Infrared Spectroscopy: Principles, Instruments, Applications and Two-Dimensional Correlation Spectroscopy: Applications in Vibrational and Optical Spectroscopy, both published by Wiley.

W. FRED MCCLURE, PHD, is Professor Emeritus in the Department of Biological and Agricultural Engineering at North Carolina State University, Raleigh, North Carolina.

ALFRED A. CHRISTY, PHD, is a Professor scholarship holder in Chemistry at the Faculty of Mathematics and Sciences, Agder University College, Kristiansand, Norway.

Bibliographic information

TitleNear-Infrared Spectroscopy in Food Science and Technology
EditorsYukihiro Ozaki, W. Fred McClure, Alfred A. Christy
Editionillustrated
PublisherWiley, 2006
ISBN0471672017, 9780471672012
Length424 pages
  
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