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100   $a20060209d2007      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aNear-infrared spectroscopy in food science and technology$b[electronic resource] /$fedited by Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy
210   $aHoboken, N.J. $cWiley-Interscience$dc2007
215   $a1 online resource (422 p.)
300   $aDescription based upon print version of record.
311   $a0-471-67201-7 
320   $aIncludes bibliographical references and index.
327   $aNEAR-INFRARED SPECTROSCOPY IN FOOD SCIENCE AND TECHNOLOGY; CONTENTS; PREFACE; ACKNOWLEDGMENTS; CONTRIBUTORS; 1. Introduction; 2. Principles of Molecular Vibrations for Near-Infrared Spectroscopy; 3. Spectral Analysis; CHAPTER 4 INSTRUMENTATION; 4.1. Instruments; 4.2. Time-of-Flight Spectroscopy; 4.3. NIR Imaging and its Applications to Agricultural and Food Engineering; 5. Sampling Techniques; 6. Latent-Variable Analysis of Multivariate Data in Infrared Spectrometry; CHAPTER 7 APPLICATIONS TO AGRICULTURAL AND MARINE PRODUCTS; 7.1. Grains and Seeds; 7.2. Fruits and Vegetables
327   $a7.3. Meat and Fish ProductsCHAPTER 8 APPLICATIONS TO FOODSTUFFS; 8.1. Flours and Breads; 8.2. Cereal Foods; 8.3. Livestock Animal By-Products; 8.4. Dairy Products; CHAPTER 9 OTHER TOPICS; 9.1. Fermentation Engineering; 9.2. On-Line Analysis in Food Engineering; 9.3. Disease Diagnosis Related to Food Safety in Dairy; INDEX
330   $aThis 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.
606   $aFood$xAnalysis
606   $aNear infrared spectroscopy
608   $aElectronic books.
615  0$aFood$xAnalysis.
615  0$aNear infrared spectroscopy.
676   $a664.07
676   $a664/.07
701   $aOzaki$b Y$g(Yukihiro)$0525043
701   $aMcClure$b W. F$g(William F.)$0961035
701   $aChristy$b Alfred A$0961036
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910143576603321
996   $aNear-infrared spectroscopy in food science and technology$92178883
997   $aUNINA