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eBook Near-Infrared Spectroscopy in Food Science and Technology download

by Yukihiro Ozaki,W. Fred McClure,Alfred A. Christy

eBook Near-Infrared Spectroscopy in Food Science and Technology download ISBN: 0471672017
Author: Yukihiro Ozaki,W. Fred McClure,Alfred A. Christy
Publisher: Wiley-Interscience; 1 edition (October 23, 2006)
Language: English
Pages: 424
ePub: 1214 kb
Fb2: 1986 kb
Rating: 4.5
Other formats: doc mobi mbr azw
Category: Medics
Subcategory: Medicine

Read instantly in your browser. Maximizing food potential has become one of the priorities of the food industry and near-infrared spectroscopy (NIRS) is fast becoming a key "ingredient" in achieving that goal.

Read instantly in your browser. ISBN-13: 978-0471672012.

This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its .

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. Categories: Science (general)\Scientific-popular.

Almost encyclopedic in its coverage, Near Infrared Spectroscopy in Food Science and Technology offers the reader almost everything they need to know to begin using Near Infrared Spectroscopy in their food analysis. Principles of Molecular Vibrations for Near-Infrared Spectroscopy. Time-of-Flight Spectroscopy. NIR Imaging and its Applications to Agricultural and Food Engineering. Latent-Variable Analysis of Multivariate Data in Infrared Spectrometry. Applications to Agricultural and Marine Products.

Near-Infrared Spectroscopy in Food Science and Technology. Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy. Скачать (pdf, . 1 Mb).

Near-infrared (NIR) diffuse reflectance has been extensively and successfully applied on quality assurance for fruits, vegetables, and food products. John Wiley & Sons, 18 сент.

Science and Technology Award of Ministry of Education, Culture, Sports,Science and Technology (2005). Y. Ozaki, W. F. McClure, and A. A. Christy: Near-Infrared Spectroscopy in Food Science and Technology, Wiley-Interscience, New York (2007)

Science and Technology Award of Ministry of Education, Culture, Sports,Science and Technology (2005). Japan Analytical Chemistry Society Award (2008)  . Christy: Near-Infrared Spectroscopy in Food Science and Technology, Wiley-Interscience, New York (2007). S. Sasic and Y. Ozaki e. Raman, Infrared, and Near-Infrared Chemical Imaging, John Wiley & Sons (2010). Ozaki, K. Kneipp, and R. Aroca eds.

Yukihiro Ozaki, W. This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential.

Start by marking Near-Infrared Spectroscopy in Food Science and Technology as Want to Read .

Start by marking Near-Infrared Spectroscopy in Food Science and Technology as Want to Read: Want to Read savin. ant to Read. The book details applications of NIRS in agricultural and m This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential.

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.