WILEY

KNOWLEDGE FOR GENERATIONS

WILEY - KNOWLEDGE FOR GENERATIONS

United States Change Location

cart.gif CART |  MY ACCOUNT |  CONTACT US |  HELP    
Cover image for product 0471672017
Near-Infrared Spectroscopy in Food Science and Technology
Yukihiro Ozaki (Editor), W. Fred McClure (Editor), Alfred A. Christy (Editor)
ISBN: 978-0-471-67201-2
Hardcover
424 pages
October 2006
US $110.00 Add to Cart

This price is valid for United States. Change location to view local pricing and availability.

Other Available Formats: Adobe E-Book
  • Description
  • Table of Contents
  • Author Information
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.