Yukihiro Ozaki & W. Fred McClure 
Near-Infrared Spectroscopy in Food Science and Technology [PDF ebook] 

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.

İçerik tablosu

Preface.

Acknowledgments.

Contributors.

Chapter 1: Introduction (W. Fred Mc Clure).

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. Mc Clure and Satoru
Tsuchikawa).

4.2. Time-of-Flight Spectroscopy (Satoru Tsuchikawa and W.
Fred Mc Clure).

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.

Yazar hakkında

YUKIHIRO OZAKI, PHD, is a Professor in the Department of
Chemistry at Kwansei Gakuin University, Sanda, Japan. He is also a
coeditor of the books Near-Infrared Spectroscopy: Principles,
Instruments, Applications and Two-Dimensional Correlation
Spectroscopy: Applications in Vibrational and Optical Spectroscopy,
both published by Wiley.

W. FRED MCCLURE, PHD, is Professor Emeritus in the
Department of Biological and Agricultural Engineering at North
Carolina State University, Raleigh, North Carolina.

ALFRED A. CHRISTY, PHD, is a Professor scholarship holder
in Chemistry at the Faculty of Mathematics and Sciences, Agder
University College, Kristiansand, Norway.