Near Infrared Spectroscopy in Food Science and Technology

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

408 pages, parution le 14/11/2006

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Résumé

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.

Sommaire

Introduction (W. Fred McClure).
Principles of Molecular Vibrations for Near-Infrared Spectroscopy (C. Sandorfy, R. Buchet, and G. Lachenal).
Spectral Analysis (Yukihiro Ozaki, Shigeaki Morita, and Yiping Du).
Instrumentation
- Instruments (W. F. McClure and Satoru Tsuchikawa).
- Time-of-Flight Spectroscopy (Satoru Tsuchikawa and W. Fred McClure).
- NIR Imaging and its Applications to Agricultural and Food Engineering (E. Neil Lewis, Janie Dubois, and Linda H. Kidder).
- Sampling Techniques (Satoru Tsuchikawa).
- Latent-Variable Analysis of Multivariate Data in Infrared Spectrometry (Alfred A. Christy and Olav M. Kvalheim).
Applications to Agricultural and Marine Products.
- Grains and Seeds (Phil Williams).
- Fruits and Vegetables (Sirinnapa Saranwong and Sumio Kawano).
- Meat and Fish Products (Tomas Isaksson and Vegard H. Segtnan).
Applications to Foodstuffs
- Flours and Breads (Brian G. Osborne).
- Cereal Foods (Sandra E. Kays and Franklin E. Barton, II).
- Livestock Animal By-Products (D. Cozzolino).
- Dairy Products (R. Giangiacomo and T.M.P. Cattaneo).
Other Topics
- Fermentation Engineering (Takuo Yano).
- On-Line Analysis in Food Engineering (Kathryn A. Lee).
- Disease Diagnosis Related to Food Safety in Dairy (Roumiana Tsenkova).

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Caractéristiques techniques

	PAPIER
Éditeur(s)	Wiley
Auteur(s)	Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy
Parution	14/11/2006
Nb. de pages	408
Format	16 x 24
Couverture	Relié
Poids	714g
Intérieur	Noir et Blanc
EAN13	9780471672012
ISBN13	978-0-471-67201-2