Near-Infrared Spectroscopy in Food Science and Technology
Published on 21. November 2006
480 pages
978-0-470-04769-9 (ISBN)
Description
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.
More details
Edition
1. Auflage
Language
English
Place of publication
Newark
United States
Publishing group
John Wiley & Sons
Illustrations
Charts: 2 B&W, 0 Color; Photos: 31 B&W, 0 Color; Drawings: 26 B&W, 0 Color; Tables: 66 B&W, 0 Color; Graphs: 112 B&W, 0 Color
File size
6,82 MB
ISBN-13
978-0-470-04769-9 (9780470047699)
Schweitzer Classification
Other editions
Additional editions
Yukihiro Ozaki | W. Fred McClure | Alfred A. Christy
Near-Infrared Spectroscopy in Food Science and Technology
Book
11/2006
Wiley
€160.50
Shipment within 10-20 days
Yukihiro Ozaki | W. Fred McClure | Alfred A. Christy
Near-Infrared Spectroscopy in Food Science and hnology
Software
02/2006
Wiley
€154.74
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Persons
YUKIHIRO OZAKI, PHD, is a Professor in the Department ofChemistry at Kwansei Gakuin University, Sanda, Japan. He is also acoeditor of the books Near-Infrared Spectroscopy: Principles,Instruments, Applications and Two-Dimensional CorrelationSpectroscopy: Applications in Vibrational and Optical Spectroscopy,both published by Wiley.
W. FRED MCCLURE, PHD, is Professor Emeritus in theDepartment of Biological and Agricultural Engineering at NorthCarolina State University, Raleigh, North Carolina.
ALFRED A. CHRISTY, PHD, is a Professor scholarship holderin Chemistry at the Faculty of Mathematics and Sciences, AgderUniversity College, Kristiansand, Norway.
Content
Preface.
Acknowledgments.
Contributors.
Chapter 1: Introduction (W. Fred McClure).
Chapter 2. Principles of Molecular Vibrations for Near-InfraredSpectroscopy (C. Sandorfy, R. Buchet, and G. Lachenal).
Chapter 3: Spectral Analysis (Yukihiro Ozaki, ShigeakiMorita, and Yiping Du).
CHAPTER 4: INSTRUMENTATION.
4.1. Instruments (W. F. McClure and SatoruTsuchikawa).
4.2. Time-of-Flight Spectroscopy (Satoru Tsuchikawa and W.Fred McClure).
4.3. NIR Imaging and its Applications to Agricultural and FoodEngineering (E. Neil Lewis, Janie Dubois, and Linda H.Kidder).
Chapter 5: Sampling Techniques (Satoru Tsuchikawa).
Chapter 6: Latent-Variable Analysis of Multivariate Data inInfrared Spectrometry (Alfred A. Christy and Olav M.Kvalheim).
CHAPTER 7: APPLICATIONS TO AGRICULTURAL AND MARINE PRODUCTS.
7.1. Grains and Seeds (Phil Williams).
7.2. Fruits and Vegetables (Sirinnapa Saranwong and SumioKawano).
7.3. Meat and Fish Products (Tomas Isaksson and Vegard H.Segtnan).
CHAPTER 8: APPLICATIONS TO FOODSTUFFS.
8.1. Flours and Breads (Brian G. Osborne).
8.2. Cereal Foods (Sandra E. Kays and Franklin E. Barton,II).
8.3. Livestock Animal By-Products (D. Cozzolino).
8.4. Dairy Products (R. Giangiacomo and T.M.P.Cattaneo).
CHAPTER 9: OTHER TOPICS.
9.1. Fermentation Engineering (Takuo Yano).
9.2. On-Line Analysis in Food Engineering (Kathryn A.Lee).
9.3. Disease Diagnosis Related to Food Safety in Dairy(Roumiana Tsenkova).
INDEX.
