Near-Infrared Spectroscopy in Food Science and Technology
Near-Infrared Spectroscopy in Food Science and Technology [ISBN 9780471672012 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.
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Near-Infrared Spectroscopy in Food Science and Technology 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.
Maximizing food potential has become one of the priorities of the food industry and near-infrared spectroscopy (NIRS) is fast becoming a key "ingredient" in achieving that goal. Taking its place among other proven spectroscopic tools, near-infrared spectroscopy facilitates, for example, quality measurements made early in the production when fresh products are still edible, helping to determine whether the product goes to fresh market or to processing and thereby minimizing waste.
Near-Infrared Spectroscopy in Food Science and Technology will prove a valuable guide for food science professionals as well as scientists and engineers in a wide range of related fields.
EditorsYukihiro Ozaki, W. Fred McClure and Alfred A. Christy
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