Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis e-bog
875,33 DKK
(inkl. moms 1094,16 DKK)
This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages. The respective chapters cover techniques such as Laser-Induced Breakdown Spectroscopy (LIBS), FTIR spectroscopy, Electron Spin Resonance (ESR) spectroscopy and Thermoluminescence. The book also presents artificial intelligence applications that can be used to enhance the spectral ...
E-bog
875,33 DKK
Forlag
Springer
Udgivet
20 august 2020
Genrer
Dietetics and nutrition
Sprog
English
Format
pdf
Beskyttelse
LCP
ISBN
9789811564956
This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages. The respective chapters cover techniques such as Laser-Induced Breakdown Spectroscopy (LIBS), FTIR spectroscopy, Electron Spin Resonance (ESR) spectroscopy and Thermoluminescence. The book also presents artificial intelligence applications that can be used to enhance the spectral data analysis experience in food safety and quality analysis. Given its scope, the book will appeal to novice researchers and students in the area of food science. It offers an equally exciting read for food scientists and engineers working in the food industry.