Near-Infrared Spectroscopy in Food Science and Technology

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Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy
John Wiley & Sons, Sep 18, 2006 - 480 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.
 

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Contents

1 Introduction
1
2 Principles of Molecular Vibrations for NearInfrared Spectroscopy
11
3 Spectral Analysis
47
CHAPTER 4 INSTRUMENTATION
73
5 Sampling Techniques
133
6 LatentVariable Analysis of Multivariate Data in Infrared Spectrometry
145
CHAPTER 7 APPLICATIONS TO AGRICULTURAL AND MARINE PRODUCTS
163
CHAPTER 8 APPLICATIONS TO FOODSTUFFS
279
CHAPTER 9 OTHER TOPICS
341
INDEX
401
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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.

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