Near–Infrared Spectroscopy in Food Science and Technology

THE PRINCIPLES, APPLICATIONS, AND TRENDS OF A KEY TOOL IN FOOD SCIENCE
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 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 technical aspects of NIRS, including:Basic principles of near–infrared spectroscopyCharacteristics of the NIR spectraInstrumentationSampling techniquesChemometrics
Stressing the practical application of near–infrared technology, the book details the method′s use in four key areas of food science and technology: agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis. Nearly encyclopedic in its coverage, 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.

Spis treści:
Preface.
Acknowledgments.
Contributors.
Chapter 1: Introduction (W. Fred McClure).
Chapter 2. Principles of Molecular Vibrations for Near–Infrared Spectroscopy (C. Sandorfy, R. Buchet, and G. Lachenal).
Chapter 3: Spectral Analysis (Yukihiro Ozak i, Shigeaki Morita, and Yiping Du).
CHAPTER 4: INSTRUMENTATION.
4.1. Instruments (W. F. McClure and Satoru Tsuchikawa).
4.2. Time–of–Flight Spectroscopy (Satoru Tsuchikawa and W. Fred McClure).
4.3. NIR Imaging and its Applications to Agricultural and Food Engineering (E. Neil Lewis, Janie Dubois, and Linda H. Kidder).
Chapter 5: Sampling Techniques (Satoru Tsuchikawa).
Chapter 6: Latent–Variable Analysis of Multivariate Data in Infrared Spectrometry (Alfred A. Christy and Olav M. Kvalheim).
CHAPTER 7: APPLICATIONS TO AGRICULTURAL AND MARINE PRODUCTS.
7.1. Grains and Seeds (Phil Williams).
7.2. Fruits and Vegetables (Sirinnapa Saranwong and Sumio Kawano).
7.3. Meat and Fish Products (Tomas Isaksson and Vegard H. Segtnan).
CHAPTER 8: APPLICATIONS TO FOODSTUFFS.
8.1. Flours and Breads (Brian G. Osborne).
8.2. Cereal Foods (Sandra E. Kays and Franklin E. Barton, II).
8.3. Livestock Animal By–Products (D. Cozzolino).
8.4. Dairy Products (R. Giangiacomo and T.M.P. Cattaneo).
CHAPTER 9: OTHER TOPICS.
9.1. Fermentation Engineering (Takuo Yano).
9.2. On–Line Analysis in Food Engineering (Kathryn A. Lee).
9.3. Disease Diagnosis Related to Food Safety in Dairy (Roumiana Tsenkova).
INDEX.

Nota biograficzna:
YUKIHIRO OZAKI, PHD, is a Professor in the Department of Chemistry at Kwansei Gakuin University, Sanda, Japan. He is also a coeditor of the books Near–Infrared Spectroscopy: Principles, Instruments, Applications and Two–Dimensional Correlation Spectroscopy: Applications in Vibrational and Optical Spectroscopy, both published by Wiley.
W. FRED MCCLURE, PHD, is Professor Emeritus in the Department of Biological and Agricultural Engineering at North Carolina State University, Raleigh, North Carolina.
ALFRED A. CHRISTY, PHD, is a Professor scholarship holder in Chemistry at the Faculty of Mathematics and Sciences, Agder University College, Kristiansand, Norway.

Okładka tylna:
THE PRINCIPLES, APPLICATIONS, AND TRENDS OF A KEY TOOL IN FOOD SCIENCE
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 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 technical aspects of NIRS, including:Basic principles of near–infrared spectroscopyCharacteristics of the NIR spectraInstrumentationSampling techniquesChemometrics
Stressing the practical application of near–infrared technology, the book details the method′s use in four key areas of food science and technology: agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis. Nearly encyclopedic in its coverage, 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.