Infrared spectroscopy for food quality analysis and control
| Other Authors: | |
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| Format: | Book |
| Language: | English |
| Published: |
Burlington, Massachusetts :
Elsevier/Academic Press ,
c2009
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| Subjects: |
Table of Contents:
- 1. Principles of infrared spectroscopy
- 2. Data pre-processing
- 3. Multivariate calibration for quantitative analysis
- 4. Multivariate classification for qualitative analysis
- 5. Calibration transfer methods
- 6. Infrared (IR) spectroscopy - near-infrared spectroscopy and mid-infrared spectroscopy
- 7. Fourier transform infrared (FTIR) spectroscopy
- 8. Meat and meat products
- 9. Fish and related products
- 10. Milk and dairy products
- 11. Cereals and cereal products
- 12. Fruits and vegetables
- 13. Fruit juices
- 14. Wine and beer
- 15. Eggs and egg products