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Sunday, May 3, 2020 | History

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

Near-Infrared Spectroscopy in Food Science and Technology

  • 156 Want to read
  • 18 Currently reading

Published by Wiley-Interscience .
Written in English


Edition Notes

ContributionsYukihiro Ozaki (Editor), W. Fred McClure (Editor), Alfred A. Christy (Editor)
The Physical Object
Number of Pages424
ID Numbers
Open LibraryOL7619919M
ISBN 100471672017
ISBN 109780471672012

Topic Scope: JNIRS is a peer reviewed journal which aims to publish original research papers, short communications, review articles and letters concerned with near infrared (NIR) spectroscopy and technology, its application, new instrumentation and the use of chemometric and data handling techniques within NIR. JNIRS is published by SAGE Publishing and is made . This informative and state-of-the art book on Infrared Spectroscopy in Life sciences designed for researchers, academics as well as for those working in industry, agriculture and in pharmaceutical companies features 20 chapters of applications of MIRS and NIRS in brain activity and clinical research. It shows excellent FT-IR spectra of breast tissues, atheromatic plaques, human Cited by:

JNIRS — Journal of Near Infrared Spectroscopy is a peer reviewed journal, publishing original research papers, technical notes, review articles and letters concerned with near infrared spectroscopy and technology, its application, new instrumentation and the use of chemometric and data handling techniques within will accept contributions from all areas of .   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 find it here.

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.   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 /5(2).


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Near-Infrared Spectroscopy in Food Science and Technology 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 Format: Hardcover.

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. Near Infrared Spectroscopy (NIRS) is a widely used analytical technique for quantitative evaluation of near-infrared (NIR) active compounds/materials in food. Near-infrared (NIR) spectroscopy is a spectroscopy in the region of nm ( cm À1), being mainly concerned with absorption spectros- copy and diffuse reflectance spectroscopy.

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. 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.

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 File Size: KB. 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.

Near-infrared spectroscopy (NIRS) is a nondestructive and rapid method that has been applied increasingly to food quality evaluation over the past decade. The common NIR spectrometer has seven important parts: light source, beam splitter, reflector, sample, diffuse reflection detector, transmission detector, and by: 2.

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. Food technologists at any level will benefit from the breadth of knowledge and helpful spectra provided in this book.

Those new to NIR spectroscopy, will find the book to be an excellent primer. Those currently using NIR spectroscopy will find this updated resource essential for gaining a deeper understanding of all aspects of NIR by: Find Near-Infrared Spectroscopy in Food Science and Technology - - Near-Infrared Spectroscopy in Food Science and Technology.

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 Cited by: 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.

While there are many books on Near Infrared Spectroscopy (NIRS), there are few that apply this valuable analytical technique specifically to.

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.

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.

Available in: reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in Due to COVID, orders may be delayed. Thank you for your : $. Near-infrared spectroscopy can be used to control quality and monitor the manufacturing process of several kinds of cheese.

The technology helps people in fine-tuning cheese production to save costs and avoid waste. Many devices proposed in the last seven decades have not been able to meet industry standards, mainly because they are destructive.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 .Near-Infrared Spectroscopy in Agriculture highlights the practical use of NIR technology during its first forty years in international agriculture.

The book was requested by a feasibility committee of the American Society of Agronomy, who commissioned the work and cosponsored it with the Crop Science Society of America and the Soil Science.