Ozaki Y. et al. (eds.) Near-Infrared Spectroscopy in Food Science and Technology

Wiley, 2007. — 406 p.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.Principles of Molecular Vibtrations for Near-Infrared Spectroscopy
Spectral Analysis
Instrumentation
Sampling Techniques
Latent-Variable Analysis of Multivariate Data in Infrared Spectrometry
Applications to Agricultural and Marine Products
Applications to Foodstuffs
Other Topics