Near-Infrared Spectroscopy Food

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.

• Format: Hardcover
• Language: English
• ISBN: 0471672017
• ISBN13: 9780471672012
• Release Date: October 2006
• Publisher: Wiley-Interscience
• Length: 424 Pages
• Weight: 1.70 lbs.
• Dimensions: 1.0" x 6.5" x 9.3"