Near-Infrared Spectroscopy in Food Science and Technology
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Near-Infrared Spectroscopy in Food Science and Technology
Ozaki, Yukihiro; Christy, Alfred A.; McClure, W. Fred
John Wiley & Sons Inc
11/2006
424
Dura
Inglês
9780471672012
15 a 20 dias
774
Descrição não disponível.
Preface. Acknowledgments.
Contributors.
Chapter 1: Introduction (W. Fred McClure).
Chapter 2. Principles of Molecular Vibrations for Near-Infrared Spectroscopy (C. Sandorfy, R. Buchet, and G. Lachenal).
Chapter 3: Spectral Analysis (Yukihiro Ozaki, Shigeaki Morita, and Yiping Du).
CHAPTER 4: INSTRUMENTATION.
4.1. Instruments (W. F. McClure and Satoru Tsuchikawa).
4.2. Time-of-Flight Spectroscopy (Satoru Tsuchikawa and W. Fred McClure).
4.3. NIR Imaging and its Applications to Agricultural and Food Engineering (E. Neil Lewis, Janie Dubois, and Linda H. Kidder).
Chapter 5: Sampling Techniques (Satoru Tsuchikawa).
Chapter 6: Latent-Variable Analysis of Multivariate Data in Infrared Spectrometry (Alfred A. Christy and Olav M. Kvalheim).
CHAPTER 7: APPLICATIONS TO AGRICULTURAL AND MARINE PRODUCTS.
7.1. Grains and Seeds (Phil Williams).
7.2. Fruits and Vegetables (Sirinnapa Saranwong and Sumio Kawano).
7.3. Meat and Fish Products (Tomas Isaksson and Vegard H. Segtnan).
CHAPTER 8: APPLICATIONS TO FOODSTUFFS.
8.1. Flours and Breads (Brian G. Osborne).
8.2. Cereal Foods (Sandra E. Kays and Franklin E. Barton, II).
8.3. Livestock Animal By-Products (D. Cozzolino).
8.4. Dairy Products (R. Giangiacomo and T.M.P. Cattaneo).
CHAPTER 9: OTHER TOPICS.
9.1. Fermentation Engineering (Takuo Yano).
9.2. On-Line Analysis in Food Engineering (Kathryn A. Lee).
9.3. Disease Diagnosis Related to Food Safety in Dairy (Roumiana Tsenkova).
INDEX.
Contributors.
Chapter 1: Introduction (W. Fred McClure).
Chapter 2. Principles of Molecular Vibrations for Near-Infrared Spectroscopy (C. Sandorfy, R. Buchet, and G. Lachenal).
Chapter 3: Spectral Analysis (Yukihiro Ozaki, Shigeaki Morita, and Yiping Du).
CHAPTER 4: INSTRUMENTATION.
4.1. Instruments (W. F. McClure and Satoru Tsuchikawa).
4.2. Time-of-Flight Spectroscopy (Satoru Tsuchikawa and W. Fred McClure).
4.3. NIR Imaging and its Applications to Agricultural and Food Engineering (E. Neil Lewis, Janie Dubois, and Linda H. Kidder).
Chapter 5: Sampling Techniques (Satoru Tsuchikawa).
Chapter 6: Latent-Variable Analysis of Multivariate Data in Infrared Spectrometry (Alfred A. Christy and Olav M. Kvalheim).
CHAPTER 7: APPLICATIONS TO AGRICULTURAL AND MARINE PRODUCTS.
7.1. Grains and Seeds (Phil Williams).
7.2. Fruits and Vegetables (Sirinnapa Saranwong and Sumio Kawano).
7.3. Meat and Fish Products (Tomas Isaksson and Vegard H. Segtnan).
CHAPTER 8: APPLICATIONS TO FOODSTUFFS.
8.1. Flours and Breads (Brian G. Osborne).
8.2. Cereal Foods (Sandra E. Kays and Franklin E. Barton, II).
8.3. Livestock Animal By-Products (D. Cozzolino).
8.4. Dairy Products (R. Giangiacomo and T.M.P. Cattaneo).
CHAPTER 9: OTHER TOPICS.
9.1. Fermentation Engineering (Takuo Yano).
9.2. On-Line Analysis in Food Engineering (Kathryn A. Lee).
9.3. Disease Diagnosis Related to Food Safety in Dairy (Roumiana Tsenkova).
INDEX.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
maximizing; tool; priorities; potential; key; become; food science; goal; spectroscopic; place; proven; tools; spectroscopy; nearinfrared; example; measurements; quality; products; production; edible; waste; market; product; determine; specifically
Preface. Acknowledgments.
Contributors.
Chapter 1: Introduction (W. Fred McClure).
Chapter 2. Principles of Molecular Vibrations for Near-Infrared Spectroscopy (C. Sandorfy, R. Buchet, and G. Lachenal).
Chapter 3: Spectral Analysis (Yukihiro Ozaki, Shigeaki Morita, and Yiping Du).
CHAPTER 4: INSTRUMENTATION.
4.1. Instruments (W. F. McClure and Satoru Tsuchikawa).
4.2. Time-of-Flight Spectroscopy (Satoru Tsuchikawa and W. Fred McClure).
4.3. NIR Imaging and its Applications to Agricultural and Food Engineering (E. Neil Lewis, Janie Dubois, and Linda H. Kidder).
Chapter 5: Sampling Techniques (Satoru Tsuchikawa).
Chapter 6: Latent-Variable Analysis of Multivariate Data in Infrared Spectrometry (Alfred A. Christy and Olav M. Kvalheim).
CHAPTER 7: APPLICATIONS TO AGRICULTURAL AND MARINE PRODUCTS.
7.1. Grains and Seeds (Phil Williams).
7.2. Fruits and Vegetables (Sirinnapa Saranwong and Sumio Kawano).
7.3. Meat and Fish Products (Tomas Isaksson and Vegard H. Segtnan).
CHAPTER 8: APPLICATIONS TO FOODSTUFFS.
8.1. Flours and Breads (Brian G. Osborne).
8.2. Cereal Foods (Sandra E. Kays and Franklin E. Barton, II).
8.3. Livestock Animal By-Products (D. Cozzolino).
8.4. Dairy Products (R. Giangiacomo and T.M.P. Cattaneo).
CHAPTER 9: OTHER TOPICS.
9.1. Fermentation Engineering (Takuo Yano).
9.2. On-Line Analysis in Food Engineering (Kathryn A. Lee).
9.3. Disease Diagnosis Related to Food Safety in Dairy (Roumiana Tsenkova).
INDEX.
Contributors.
Chapter 1: Introduction (W. Fred McClure).
Chapter 2. Principles of Molecular Vibrations for Near-Infrared Spectroscopy (C. Sandorfy, R. Buchet, and G. Lachenal).
Chapter 3: Spectral Analysis (Yukihiro Ozaki, Shigeaki Morita, and Yiping Du).
CHAPTER 4: INSTRUMENTATION.
4.1. Instruments (W. F. McClure and Satoru Tsuchikawa).
4.2. Time-of-Flight Spectroscopy (Satoru Tsuchikawa and W. Fred McClure).
4.3. NIR Imaging and its Applications to Agricultural and Food Engineering (E. Neil Lewis, Janie Dubois, and Linda H. Kidder).
Chapter 5: Sampling Techniques (Satoru Tsuchikawa).
Chapter 6: Latent-Variable Analysis of Multivariate Data in Infrared Spectrometry (Alfred A. Christy and Olav M. Kvalheim).
CHAPTER 7: APPLICATIONS TO AGRICULTURAL AND MARINE PRODUCTS.
7.1. Grains and Seeds (Phil Williams).
7.2. Fruits and Vegetables (Sirinnapa Saranwong and Sumio Kawano).
7.3. Meat and Fish Products (Tomas Isaksson and Vegard H. Segtnan).
CHAPTER 8: APPLICATIONS TO FOODSTUFFS.
8.1. Flours and Breads (Brian G. Osborne).
8.2. Cereal Foods (Sandra E. Kays and Franklin E. Barton, II).
8.3. Livestock Animal By-Products (D. Cozzolino).
8.4. Dairy Products (R. Giangiacomo and T.M.P. Cattaneo).
CHAPTER 9: OTHER TOPICS.
9.1. Fermentation Engineering (Takuo Yano).
9.2. On-Line Analysis in Food Engineering (Kathryn A. Lee).
9.3. Disease Diagnosis Related to Food Safety in Dairy (Roumiana Tsenkova).
INDEX.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
