Can I read Near-Infrared Spectroscopy in Food Science and Technology (Ozaki/Near-Infrared Spectroscopy in Food Science and Technology) on EtoBox?

Near-Infrared Spectroscopy in Food Science and Technology (Ozaki/Near-Infrared Spectroscopy in Food Science and Technology) by Ozaki, Yukihiro; McClure, W. Fred; Christy, Alfred A. is a scholarly article available to read on EtoBox.

What is Near-Infrared Spectroscopy in Food Science and Technology (Ozaki/Near-Infrared Spectroscopy in Food Science and Technology) about?

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.

Author

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

Publisher

John Wiley & Sons, Incorporated

Published

2006

Language

EN

ISBN

9780470047705