Near-Infrared Spectroscopy in Food Science and Technology
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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3 Spectral Analysis
CHAPTER 4 INSTRUMENTATION
5 Sampling Techniques
6 LatentVariable Analysis of Multivariate Data in Infrared Spectrometry
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A. M. C. Davies absorption adulterant Agricultural analyzed anharmonicity Appl Spectrosc application of NIR B. G. Osborne bands beef Brix calibration equation calibration model canola cell cereal cereal food Chem chemical chemometrics coefficient combination tones components composition constituents correlation spectroscopy cross-validation detector determination developed dietary fiber diffuse reflectance diode energy ethanol feed Figure filters flour grains and seeds hydrogen bonds imaging infrared reflectance spectroscopy Infrared Spectrosc infrared spectroscopy instrument Interactance Isaksson Kawano kernel log SCC mastitis meat mode moisture content molecules monitoring near-infrared reflectance spectroscopy Near-Infrared Spectroscopy NIR analysis NIR measurements NIR Publications NIR spectra NIR spectroscopy obtained on-line optical Ozaki parameters prediction errors pretreatment protein protein content range reference method reﬂectance regression RMSEP Sample number second derivative SIMCA soybean spectral data spectrometer spectrum starch sugar technique temperature test set transmittance values variable vibrational spectroscopy wavelength wavenumber wheat