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Tuesday, November 17, 2020 | History

2 edition of Near Infrared Spectroscopy in Food Science and Technology found in the catalog.

Near Infrared Spectroscopy in Food Science and Technology

  • 90 Want to read
  • 5 Currently reading

Published by John Wiley & Sons, Inc. in Hoboken .
Written in English

    Subjects:
  • Food - Analysis

  • About the Edition

    While there are many books on Near Infrared Spectroscopy (NIRS), there are few that apply this valuable analytical technique specifically to the food science and technology industries. Near Infrared Spectroscopy in Food Science and Technology fills this void.

    Edition Notes

    ContributionsChristy, Alfred A., McClure, W. Fred, Wiley online library, Ebooks Corporation
    Classifications
    LC ClassificationsTX547.2.I53 N426 2006eb
    The Physical Object
    Format[electronic resource]
    ID Numbers
    Open LibraryOL27076815M
    ISBN 100470047690
    ISBN 109780470047699
    OCLC/WorldCa476021432


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Near Infrared Spectroscopy in Food Science and Technology by Yukihiro Ozaki Download PDF EPUB FB2

About this book 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.

Near-Infrared Spectroscopy in Food Science and Technology is one of the few available resources that applies this valuable technique specifically to the food science and technology industries. Written by authors with extensive expertise in NIRS and food science, this comprehensive resource provides an introduction to and overview of the.

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 5/5(1). Near Infrared Spectroscopy (NIRS) is a widely used analytical technique for quantitative evaluation of near-infrared (NIR) active compounds/materials in food and agricultural products (Shenk et al.

Near-infrared spectroscopy in food science and technology Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. Request PDF | On Feb 6,Brian G.

Osborne and others published Near-Infrared Spectroscopy in Food Science and Technology | Find, read and cite all the research you need on ResearchGate. The present book is a definitive review in the field of Infrared (IR) and Near Infrared (NIR) Spectroscopies, which are powerful, non invasive imaging techniques.

This book brings together multidisciplinary chapters written by leading authorities in the area. The book provides a thorough overview of progress in the field of applications of IR and NIR spectroscopy in Materials Science. and technology proved fruitless. This book, Near Infrared Spectroscopy in Food Science and Technology, fills the void.

It covers principles of molecular vibrations, spectral analysis, and instrumentation for NIR spectroscopy as well as its novel ap-plications within food science and technology. It is written to be appreciated by food.

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology.

The book should also serve as an essential. Methods based in the utilisation of near infrared (NIR) spectroscopy have been evaluated and reported by different authors for the analysis of a wide range of properties associated with meat quality in either live animals or during carcass evaluation, as infrared (IR) light has the capability to propagate through the several layers of the tissue.

NEAR-INFRARED SPECTROSCOPY IN FOOD ANALYSIS 3 Monochromators Grating monochromators are used to measure the full visible and NIR spectrum and may be used in transmittance or reflectance mode.

They are therefore the most versatile instruments. Monochromators are generally used for research or when a wide range of different applications is.

Journals & Books; Help Download PDF Download. Share. Export. Advanced. Food Chemistry. Volume1 DecemberNear-infrared reflectance spectroscopy-based fast versicolorin A detection in maize for early aflatoxin warning and safety sorting.

Trends in Food Science & Technology, 71 (), pp. Google Scholar. Near-Infrared Spectroscopy in Food Science and Technology ISBN Yukihiro Ozaki, W. Fred McClure and Alfred A. Christy (Eds) has been written by authors with extensive expertise in near-infrared spectroscopy (NIRS) and food science.

It is a comprehensive resource providing an introduction to and overview of the technical aspects of NIRS. Unique among NIR publications, the majority of the book details the widespread application of NIR analysis in crop production, food processing, and non-food agriculture.

Forage, fruits, baking products, timber, meats, and it has been analyzed with near-infrared technology, you will. Near-infrared spectroscopy’s application in agricultural and food production is well established. Given its proven abilities to monitor chemical composition qualitatively and quantitatively, it is being used inline and online in the production of several organic compounds.

Some of the early users of near-infrared spectroscopy in the chemical industry are producers of pharmaceuticals, resins. Near-Infrared Spectroscopy in Food Science and Technology - Ebook written by Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy. Read this book using Google Play Books app on your PC, android, iOS devices.

Download for offline reading, highlight, bookmark or take notes while you read Near-Infrared Spectroscopy in Food Science and Technology. Near-infrared spectroscopy measurements are presented for protonated water clusters, H + (H 2 O) n, in the size range of n = 1–8. Clusters are produced in a pulsed-discharge supersonic expansion, mass selected, and studied with infrared laser photodissociation spectroscopy in the regions of – and – cm –gh there is some variation with cluster size, the main.

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology.

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 : $ 1.

Introduction to Infrared Spectroscopy in Life and Biomedical Sciences. By Theophile Theophanides. Open access peer-reviewed. Use of Near-Infrared Spectroscopy in the Management of Patients in Neonatal Intensive Care Units - An Example of Implementation of a New Technology. By Barbara Engelhardt and Maria Gillam-Krakauer.

Open. While there are many books on Near Infrared Spectroscopy (NIRS), there are few that apply this valuable analytical technique specifically to the food science and technology industries.

Detection of Frozen-Thawed Cycles for Frozen Tilapia (Oreochromis) Fillets Using Near Infrared Spectroscopy. Journal of Aquatic Food Product Technology: Vol.

27, No. 5, pp. Near-infrared spectroscopy (NIRS) is a spectroscopic method that uses the near-infrared region of the electromagnetic spectrum (from nm to nm). Typical applications include medical and physiological diagnostics and research including blood sugar, pulse oximetry, functional neuroimaging, sports medicine, elite sports training, ergonomics, rehabilitation, neonatal research, brain.

Near infrared spectroscopy (NIRS) technique as an advance innovative technology has come to stay in food, chemical, pharmaceutical, petrochemical industries. This technology coupled with the development of chemometric techniques has become a powerful, fast, reliable and non-destructive analytical tool for the measurement of qualitative and quantitative properties in organic materials.

He has numerous book chapters and peer reviewed journal articles and is senior editor, of the upcoming book “Achieving sustainable cultivation of barley” Burleigh Dodds Science publishing. He is associate editor for the Journal of Near Infrared Spectroscopy and the Journal for the Science of Food.

“The ability of visible and near infrared reflectance spectroscopy to predict the chemical composition of ground chicken carcass and to discriminate between carcasses from different genotypes”, J. Near Infrared Spectrosc. 13, (). doi: /jnirs Get this from a library.

Near-infrared spectroscopy in food science and technology. [Y Ozaki; W F McClure; Alfred A Christy;] -- While there are many books on Near Infrared Spectroscopy (NIRS), there are few that apply this valuable analytical technique specifically to the food science and technology industries.

Near Infrared. Near infrared hyperspectral imaging in quality and safety evaluation of cereals. Critical Reviews in Food Science and Nutrition: Vol. 58, No. 4, pp. 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. Foods, an international, peer-reviewed Open Access journal.

Title / Keyword. Author / Affiliation. Near-infrared (NIR) reflectance spectroscopy was used to develop a fast identification method for Echinacea purpurea dried milled roots.

Method development was carried out using a PLS (partial least-squares) algorithm and pretreatment options. The aim of this qualitative analysis was to confirm the identity of E.

purpurea and to detect the presence of fraud, i.e., samples adulterated or. Over the last few years, near-infrared (NIR) spectroscopy has rapidly developed into an important and extremely useful method of analysis. In fact, for certain research areas and applications, ranging from material science via chemistry to life sciences, it has become an indispensable tool because this fast and cost-effective type of spectroscopy provides qualitative and quantitative 4/4(1).

Near infrared spectroscopy has been employed by researchers and industries in various areas including food science and technology. In this article, data from Scopus database were analyzed to highlight the recent trends of research in this area.

In this study, a near infrared (NIR) spectroscopy fingerprinting method coupled with principal component analysis (PCA) was developed for the confirmation of brand identification in infant formulas.

The NIR spectroscopy fingerprints of the Brand A infant formula were acquired in 12 – cm−1 at. This book provides practical information on the use of infrared (IR) spectroscopy for the analysis of materials found in cultural objects.

Designed for scientists and students in the fields of archaeology, art conservation, microscopy, forensics, chemistry, and optics, the book discusses techniques for examining the microscopic amounts of complex, aged components in objects such as paintings. Near-Infrared spectroscopy analysis of powders and grains.

We encourage you to visit the new home for our Food Science and Technology quarterly magazine. This now sits as part of Wiley's Online Library. There, you can access all our past issues from up to our current issue. Near-Infrared Spectroscopy in Food Science and Technology 作者: Ozaki, Yukihiro/ McClure, W.

Fred (EDT)/ Christy, Alfred A./ Ozaki, Yukihiro (EDT) 出版社: John Wiley & Sons Inc 出版年: 页数: 定价: 元 装帧: HRD ISBN: Near-Infrared Spectroscopy in Food Science and Technology [ISBN Yukihiro Ozaki, W. Fred McClure and Alrfed A. Christy (Eds)] is one of the few available resources that applies this valuable technique specifically to the food science and technology industries.

Recently, near-infrared spectroscopy and hyperspectral imaging have also been investigated for non-destructive prediction of quality and compositional analysis of meat [18,19,20,21,22] and for the determination of adulterants in meat.