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Near-Infrared Spectroscopy Food

Near-Infrared Spectroscopy Food

by Mc Clure (Author), Christy (Author), Ozaki (Author)

  • New

    Illustrated 2006

    $163.92
Synopsis

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.

$163.92

Quantity

20 in stock

More Information

Format: Illustrated
 Pages: 424
 Edition: 1
 Publisher: John Wiley & Sons
Published: 10 Oct 2006
ISBN 10: 0471672017
ISBN 13: 9780471672012

Author Bio
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.