Near Infrared Spectroscopy In Food Science And Technology Offers Basic Technical Information On Near Infrared Spectroscopy (NIRS) With Chapters On Basic Principles; Instrumentation; Sampling Techniques And Chemometrics.
DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c47493) has announced the addition of Near Infrared Spectroscopy This article is about spectroscopy. For the nonprofit nuclear energy watchdog, see Nuclear Information and Resource Service.
Near infrared spectroscopy in Food Science and Technology to their offering.
While there are many books on Near Infrared Spectroscopy (NIRS NIRS Near Infrared Spectroscopy
NIRS Nuclear Information and Resource Service
NIRS Near-Infrared Reflectance Spectroscopy
NIRS National Institute of Radiological Science
NIRS National Information and Reporting System
NIRS National Informatics Recognition System ), there are few that apply this valuable analytical technique An analytical technique is a method that is used to determine the concentration of a chemical compound or chemical element. There are a wide variety of techniques used for analysis, from simple weighing (gravimetric) to titrations (titrimetric)to very advanced techniques using specifically to the food science and technology industries. Near Infrared Spectroscopy in Food Science and Technology fills this void. It offers basic technical information on NIRS with chapters on basic principles; instrumentation; sampling techniques; and chemometrics. It then details the methods used in four key areas of food science and technology: applications to agricultural and marine products; foodstuffs foodstuffs npl → comestibles mpl
foodstuffs npl → denrées fpl alimentaires
foodstuffs food npl → and processed foods; engineering and process monitoring; and food safety and disease diagnosis. Almost encyclopedic en·cy·clo·pe·dic
1. Of, relating to, or characteristic of an encyclopedia.
2. Embracing many subjects; comprehensive: "an ignorance almost as encyclopedic as his erudition" in its coverage, this book offers the reader almost everything they need to know to begin using Near Infrared Spectroscopy in their food analysis.
YUKIHIRO OZAKI, PHD, is a Professor in the Department of Chemistry at Kwansei Gakuin University Kwansei Gakuin University (関西学院大学 Kansei gakuin daigaku , Sanda, Japan. He is also a coeditor of the books Near-Infrared Spectroscopy: Principles, Instruments, Applications and Two-Dimensional Correlation Spectroscopy Correlation spectroscopy is one of several types of two-dimensional nuclear magnetic resonance (NMR) spectroscopy. Other types of two-dimensional NMR include J-spectroscopy, exchange spectroscopy (EXSY), and Nuclear Overhauser effect spectroscopy (NOESY). : 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 History
Raleigh (IPA: /ˈrɑli/, ral-ee) is the capital of the State of North Carolina and the county seat of Wake County. .
ALFRED A. CHRISTY, PHD, is a Professor scholarship holder in Chemistry at the Faculty of Mathematics and Sciences, Agder University College, Kristiansand, Norway.
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 NIR Near Infrared
NIR National Inventory Report
NIR National Identity Register (UK)
NIR Near-Infrared Reflectance
NIR Non-Ionizing Radiation
NIR Net International Reserves
NIR National Internet Registry
NIR Northern Ireland Railways 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).
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