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Near Infrared Spectroscopy in Food Science and Technology
John Wiley and Sons Ltd, Nov 2006, Pages: 408
While there are many books on Near Infrared Spectroscopy (NIRS), there are few that apply this valuable analytical technique specifically to the food science and technology industries. Near Infrared Spectroscopy in Food Science and Technology fills this void. It offers basic technical information on NIRS with chapters on basic principles; instrumentation; sampling techniques; and chemometrics. It then details the methods used in four key areas of food science and technology: applications to agricultural and marine products; foodstuffs and processed foods; engineering and process monitoring; and food safety and disease diagnosis. Almost encyclopedic in its coverage, this book offers the reader almost everything they need to know to begin using Near Infrared Spectroscopy in their food analysis.
Author information
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.
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