Near-Infrared Spectroscopy in Food Science and Technology

October 23, 2006|
Near-Infrared Spectroscopy in Food Science and Technology by Yukihiro Ozaki
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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.
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. ...
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Title:Near-Infrared Spectroscopy in Food Science and TechnologyFormat:HardcoverProduct dimensions:424 pages, 9.5 X 6.4 X 1 inShipping dimensions:424 pages, 9.5 X 6.4 X 1 inPublished:October 23, 2006Publisher:WileyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0471672017

ISBN - 13:9780471672012

Appropriate for ages: All ages

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