Christoph Reh.

2. The influence of Reference Methods on the Calibration of Indirect Methods.

Heinz D. Isengard.

3. Ultrasound: New Tools for Product Improvement.

Ibrahim Gulseren and John. N. Coupland.

4. Use of Near Infrared Spectroscopy in the Food Industry.

Andreas Niemoeller and Dagmar Behmer.

5. Application of Mid-infrared Spectroscopy to Food Processing Systems.

Colette C. Fagan and Colm P. O’Donnell.

6. Applications of Raman Spectroscopy for Food Quality Measurement.

Ramazan Kizil and Joseph Irudayaraj.

7. Particle Sizing in the Food and Beverage Industry.

Darrell Bancarz, Deborah Huck, Michael Kaszuba, David Pugh and Stephen Ward-Smith.

8. Online Image Analysis of Particulate Materials.

Peter Schirg.

9. Recent Advances in Nondestructive Testing with Nuclear Magnetic Resonanace.

Michael J. McCarthy and Young Jin Choi.

10. Electronic Nose Applications in the Food Industry.

Parameswarakuma Mallikarjunan.

11. Biosensors: A Theoretical Approach to Understanding Practical Systems.

Yegermal Atalay, Pieter Verbevon, Steven Vermir and Jeroen Lammertyn.

12. Techniques Based on the Measurement of Electrical Permittivity.

Malcolm Byars