Practical Nir Spectroscopy With Applications In Food And Beverage Analysis
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Practical Nir Spectroscopy With Applications In Food And Beverage Analysis
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Author : B. G. Osborne
language : en
Publisher: Longman Scientific and Technical
Release Date : 1993
Practical Nir Spectroscopy With Applications In Food And Beverage Analysis written by B. G. Osborne and has been published by Longman Scientific and Technical this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Beverages categories.
A guide for using near infrared spectroscopy to measure a wide range of constituents and quality characteristics of food and beverages, both in the laboratory and on the processing line. Updated from the 1986 Near Infrared Spectroscopy to include new instruments for remote and non-invasive measurements and the significant advances in calibration mathematics. Considers both theoretical and practical aspects. Acidic paper. Annotation copyright by Book News, Inc., Portland, OR
Practical Nir Spectroscopy With Applications In Food And Beverage Analysis
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Author : B. G. Osborne
language : en
Publisher: Prentice Hall
Release Date : 1993
Practical Nir Spectroscopy With Applications In Food And Beverage Analysis written by B. G. Osborne and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Technology & Engineering categories.
Provides a complete and up-to-date introduction to the technique, taking account of developments in instrumentation for remote and non-invasive measurements and significant advances in calibration and mathematics. The clear explanation of practical and theoretical aspects of the techniques and mathematical treatments available will be essential reading for those working in the food industry and for anyone approaching NIR for the first time.
Spectroscopic Methods In Food Analysis
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Author : Adriana S. Franca
language : en
Publisher: CRC Press
Release Date : 2017-12-14
Spectroscopic Methods In Food Analysis written by Adriana S. Franca and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-14 with Science categories.
Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.
Chemometrics In Practical Applications
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Author : Kurt Varmuza
language : en
Publisher: BoD – Books on Demand
Release Date : 2012-03-23
Chemometrics In Practical Applications written by Kurt Varmuza and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-23 with Science categories.
In the book "Chemometrics in practical applications", various practical applications of chemometric methods in chemistry, biochemistry and chemical technology are presented, and selected chemometric methods are described in tutorial style. The book contains 14 independent chapters and is devoted to filling the gap between textbooks on multivariate data analysis and research journals on chemometrics and chemoinformatics.
Near Infrared Spectroscopy In Food Science And Technology
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Author : Yukihiro Ozaki
language : en
Publisher: John Wiley & Sons
Release Date : 2006-09-18
Near Infrared Spectroscopy In Food Science And Technology written by Yukihiro Ozaki and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-09-18 with Science categories.
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 products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.
Instrumental Methods In Food And Beverage Analysis
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Author : D.L.B. Wetzel
language : en
Publisher: Elsevier
Release Date : 1998-05-29
Instrumental Methods In Food And Beverage Analysis written by D.L.B. Wetzel and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-05-29 with Technology & Engineering categories.
Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge.
Infrared Spectroscopy For Food Quality Analysis And Control
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Author : Da-Wen Sun
language : en
Publisher: Academic Press
Release Date : 2009-03-05
Infrared Spectroscopy For Food Quality Analysis And Control written by Da-Wen Sun and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-05 with Technology & Engineering categories.
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 reference source to undergraduate and postgraduate students and researchers in universities and research institutions.Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control.Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. - Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control - Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application - Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA
Hyperspectral Imaging Analysis And Applications For Food Quality
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Author : N.C. Basantia
language : en
Publisher: CRC Press
Release Date : 2018-11-16
Hyperspectral Imaging Analysis And Applications For Food Quality written by N.C. Basantia and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-16 with Technology & Engineering categories.
In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove defects and foreign material that are invisible to traditional camera and laser sorters. Hyperspectral Imaging Analysis and Applications for Food Quality explores the theoretical and practical issues associated with the development, analysis, and application of essential image processing algorithms in order to exploit hyperspectral imaging for food quality evaluations. It outlines strategies and essential image processing routines that are necessary for making the appropriate decision during detection, classification, identification, quantification, and/or prediction processes. Features Covers practical issues associated with the development, analysis, and application of essential image processing for food quality applications Surveys the breadth of different image processing approaches adopted over the years in attempting to implement hyperspectral imaging for food quality monitoring Explains the working principles of hyperspectral systems as well as the basic concept and structure of hyperspectral data Describes the different approaches used during image acquisition, data collection, and visualization The book is divided into three sections. Section I discusses the fundamentals of Imaging Systems: How can hyperspectral image cube acquisition be optimized? Also, two chapters deal with image segmentation, data extraction, and treatment. Seven chapters comprise Section II, which deals with Chemometrics. One explains the fundamentals of multivariate analysis and techniques while in six other chapters the reader will find information on and applications of a number of chemometric techniques: principal component analysis, partial least squares analysis, linear discriminant model, support vector machines, decision trees, and artificial neural networks. In the last section, Applications, numerous examples are given of applications of hyperspectral imaging systems in fish, meat, fruits, vegetables, medicinal herbs, dairy products, beverages, and food additives.
Applications Of Vibrational Spectroscopy In Food Science 2 Volume Set
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Author : Eunice Li-Chan
language : en
Publisher: John Wiley & Sons
Release Date : 2010-11-01
Applications Of Vibrational Spectroscopy In Food Science 2 Volume Set written by Eunice Li-Chan and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-01 with Science categories.
Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis. All of the major spectroscopic techniques are also covered – showing how each one can be used beneficially and in a complementary approach for certain applications. Case studies illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs.
Advanced Spectroscopic Techniques For Food Quality
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Author : Ashutosh Kumar Shukla
language : en
Publisher: Royal Society of Chemistry
Release Date : 2022-05-20
Advanced Spectroscopic Techniques For Food Quality written by Ashutosh Kumar Shukla and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-20 with Science categories.
The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects. Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.