Front cover image for Infrared spectroscopy for food quality analysis and control

Infrared spectroscopy for food quality analysis and control

Da-Wen Sun
eBook, English, 2009
Academic Press, [Place of publication not identified], 2009
1 online resource (448 pages)
9780080920870, 008092087X
1062308294
PART I: FUNDAMENTALS AND INSTRUMENTS<br><br>1 Principles of Infrared Technology<br>Eric Dufour<br>2 Data Pre-processing<br>Åsmund Rinnan Lars Nørgaard, Frans van den Berg, Rasmus Bro, and Søren Balling Engelsen<br>3 Multivariate Calibration for Quantitative Analysis <br>Marcel Blanco Romia and Manel Alcalá Bernárdez<br>4 Multivariate Classification for Qualitative Analysis<br>Davide Ballabio and Roberto Todeschini<br>5 Calibration Transfer Methods<br>Frans van den Berg and Åsmund Rinnan<br>6 Infrared (IR) Spectroscopy-Near infrared spectroscopy and mid infrared spectroscopy<br>Yigun Huang, Barbara Rasco, Anna Grazia Cavinato, and Murad Al-Holy<br>7 Fourier Transform Infrared (FT-IR) Spectroscopy<br>Anand Subramanian and Luis E. Rodriguez-Saona<br><br>PART II: APPLICATIONS<br>8 Meat and Meat Products<br>Rahul Reddy Gangidi and Andrew Proctor <br>9 Fish and Related Products <br>Musleh Uddin and Emiko Okazaki<br>10 Milk and Dairy Products<br>C.C. Fagan, C.C. O'Donnell, Lutz Rudzik and Eberhard Wüst<br>11 Cereals and Cereal Products<br>Birthe Møller Jespersen and Lars R. Munck<br>12 Fruits and Vegetables<br>Hartwig Schulz and Malgorzata Baranska<br>13 Fruit Juices <br>Yigun Huang, Barbara Rasco, and Anna Grazia Cavinato<br>14 Wine and Beer<br>Daniel Cozzolino and Robert B. Dambergs<br>15 Egg and Egg Products<br>Romdhane Karoui, Bart De Ketelaere, Bart Kemps, Flip Bamelis, Kristof Mertens, and Josse De Baerde Maeker