Near-Infrared Spectroscopy in Food Science and Technology applies this valuable analytical technique specifically to the food science and technology industries.

Near Infrared Spectroscopy in Food Science and Technology offers basic technical information on near infrared spectroscopy and covers:

• basic principles
• instrumentation
• sampling techniques
• chemometrics

It details the methods used in four key areas of food science and technology:

• applications to agricultural and marine products
• foodstuffs and processed foods
• engineering and process monitoring
• food safety and disease diagnosis

Almost encyclopedic in its coverage, Near Infrared Spectroscopy in Food Science and Technology offers the reader almost everything they need to know to begin using Near Infrared Spectroscopy in their food analysis.

Contents

Principles of Molecular Vibrations for Near-Infrared Spectroscopy

Spectral Analysis

Instrumentation

• Instruments
• Time-of-Flight Spectroscopy
• NIR Imaging and its Applications to Agricultural and Food Engineering

Sampling Techniques

Latent-Variable Analysis of Multivariate Data in Infrared Spectrometry

Applications to Agricultural and Marine Products

• Grains and Seeds
• Fruits and Vegetables
• Meat and Fish Products

Applications to Foodstuffs

• Flours and Breads
• Cereal Foods
• Livestock Animal By-Products
• Dairy Products

Other Topics

• Fermentation Engineering
• On-Line Analysis in Food Engineering
• Disease Diagnosis Related to Food Safety in Dairy

Index

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