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Near-Infrared Spectroscopy in Food Science and Technology (e-bog) af -
Christy, Alfred A. (redaktør)

Near-Infrared Spectroscopy in Food Science and Technology e-bog

1313,81 DKK (inkl. moms 1642,26 DKK)
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, foodst...
E-bog 1313,81 DKK
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Forfattere Christy, Alfred A. (redaktør)
Forlag Wiley-Interscience
Udgivet 18 september 2006
Genrer Chemistry
Sprog English
Format pdf
Beskyttelse LCP
ISBN 9780470047699

Beskrivelse

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.