Beschreibung:
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.
Preface.Acknowledgments.Contributors.Chapter 1: Introduction (W. Fred McClure).Chapter 2. Principles of Molecular Vibrations for Near-InfraredSpectroscopy (C. Sandorfy, R. Buchet, and G. Lachenal).Chapter 3: Spectral Analysis (Yukihiro Ozaki, ShigeakiMorita, and Yiping Du).CHAPTER 4: INSTRUMENTATION.4.1. Instruments (W. F. McClure and SatoruTsuchikawa).4.2. Time-of-Flight Spectroscopy (Satoru Tsuchikawa and W.Fred McClure).4.3. NIR Imaging and its Applications to Agricultural and FoodEngineering (E. Neil Lewis, Janie Dubois, and Linda H.Kidder).Chapter 5: Sampling Techniques (Satoru Tsuchikawa).Chapter 6: Latent-Variable Analysis of Multivariate Data inInfrared 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 SumioKawano).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.