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Author: Dominique Bertrand
Publisher:
ISBN: 9782743008093
Category :
Languages : fr
Pages : 660
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Book Description
Présente tous les aspects de la spectroscopie infrarouge appliquée à l'analyse des produits alimentaires, en étudiant dans un même cadre le proche et le moyen infrarouge. Sont développés les méthodes d'analyse rapide, les bases physiques de la spectroscopie infrarouge, les spectres des constituants majeurs des aliments, les principales applications de la chimiométrie...
Author: Dominique Bertrand
Publisher:
ISBN: 9782743008093
Category :
Languages : fr
Pages : 660
Get Book Here
Book Description
Présente tous les aspects de la spectroscopie infrarouge appliquée à l'analyse des produits alimentaires, en étudiant dans un même cadre le proche et le moyen infrarouge. Sont développés les méthodes d'analyse rapide, les bases physiques de la spectroscopie infrarouge, les spectres des constituants majeurs des aliments, les principales applications de la chimiométrie...
Author:
Publisher:
ISBN:
Category :
Languages : fr
Pages : 642
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Book Description
Author: Da-Wen Sun
Publisher: Academic Press
ISBN: 008092087X
Category : Technology & Engineering
Languages : en
Pages : 445
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Book Description
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
Author: Jean Lecomte
Publisher: FeniXX
ISBN:
Category : Science
Languages : fr
Pages : 81
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Book Description
Cet ouvrage est une réédition numérique d’un livre paru au XXe siècle, désormais indisponible dans son format d’origine.
Author: Rohit Bhargava
Publisher: John Wiley & Sons
ISBN: 0470994126
Category : Science
Languages : en
Pages : 328
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Book Description
This book provides a state-of-the-art review of a major recent technology which has now reached a level of maturity. The editors have pioneered the development and application of these techniques and technologies, and the chapter authors are leading practitioners in their subject areas. The volume encompasses methods and instrumentation across a range of applications. It is directed at researchers and professionals in vibrational spectroscopy, analytical chemistry, materials science, biomedicine, food science and combinatorial chemistry.
Author: Hans Grahn
Publisher: John Wiley & Sons
ISBN: 9780470010877
Category : Science
Languages : en
Pages : 390
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Book Description
Techniques and Applications of Hyperspectral Image Analysis gives an introduction to the field of image analysis using hyperspectral techniques, and includes definitions and instrument descriptions. Other imaging topics that are covered are segmentation, regression and classification. The book discusses how high quality images of large data files can be structured and archived. Imaging techniques also demand accurate calibration, and are covered in sections about multivariate calibration techniques. The book explains the most important instruments for hyperspectral imaging in more technical detail. A number of applications from medical and chemical imaging are presented and there is an emphasis on data analysis including modeling, data visualization, model testing and statistical interpretation.
Author: Ramdane Dris
Publisher: Springer Science & Business Media
ISBN: 1402025343
Category : Technology & Engineering
Languages : en
Pages : 525
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Book Description
Food quality is becoming an ever-increasing important feature for consumers and it is well known that some food crops are perishable and have a very short shelf and storage life. An effective quality assurance system throughout the handling steps between harvest and retail display is essential to provide a consistently good quality supply of fresh food crops to the consumers and to protect the reputation of a given marketing label. Food manufacturing companies all over the world are incre- ingly focussing on quality aspect of food including minimally processed food to meet consumer demands for fresh-like and healthy food products. To investigate and control quality, one must be able to measure quality-related attributes. Quality of produce encompasses sensory attributes, nutritive values, chemical constituents, mechanical properties, functional properties and defects. Successful postharvest handling of crops requires careful coordination and integration of the various steps from harvest operations to consumer level in order to maintain the initial product quality. Maturity at harvest is one feature of quality of perishable products, it has great influence on their postharvest behavior during marketing. Safety assurance can be part of quality assurance and its focus on minimizing chemical and microbial contamination during production, harvesting, and postharvest handling of intact and fresh-cut of commodities. Essentially, electromagnetic (often optical) prop- ties relate to appearance, mechanical properties to texture, and chemical properties to flavor (taste and aroma).
Author: Steven Brown
Publisher: Elsevier
ISBN: 0444641661
Category : Science
Languages : en
Pages : 2948
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Book Description
Comprehensive Chemometrics, Second Edition, Four Volume Set features expanded and updated coverage, along with new content that covers advances in the field since the previous edition published in 2009. Subject of note include updates in the fields of multidimensional and megavariate data analysis, omics data analysis, big chemical and biochemical data analysis, data fusion and sparse methods. The book follows a similar structure to the previous edition, using the same section titles to frame articles. Many chapters from the previous edition are updated, but there are also many new chapters on the latest developments. Presents integrated reviews of each chemical and biological method, examining their merits and limitations through practical examples and extensive visuals Bridges a gap in knowledge, covering developments in the field since the first edition published in 2009 Meticulously organized, with articles split into 4 sections and 12 sub-sections on key topics to allow students, researchers and professionals to find relevant information quickly and easily Written by academics and practitioners from various fields and regions to ensure that the knowledge within is easily understood and applicable to a large audience Presents integrated reviews of each chemical and biological method, examining their merits and limitations through practical examples and extensive visuals Bridges a gap in knowledge, covering developments in the field since the first edition published in 2009 Meticulously organized, with articles split into 4 sections and 12 sub-sections on key topics to allow students, researchers and professionals to find relevant information quickly and easily Written by academics and practitioners from various fields and regions to ensure that the knowledge within is easily understood and applicable to a large audience
Author: Da-Wen Sun
Publisher: Academic Press
ISBN: 0080886167
Category : Technology & Engineering
Languages : en
Pages : 714
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Book Description
With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the authenticity of components of their products in order to comply with government legislation. Protection of the rights of consumers, genuine food processors, and prevention of fraudulent or deceptive practices and the adulteration of food is an important and challenge facing the food industry.Rapid scientific and technological advances in the determination of food authenticity have taken place in recent years and Modern Techniques for Food Authentication focuses on many of those novel techniques. Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophosresis and thermal methods, this book provides a valuable, international resource on the latest developments in food authentication. - A comprehensive overview of authentication techniques and technology - Written by an international group of academic and professional peers - Provides an excellent complement to more general books on food safety
Author: Tatjana Stevanovic
Publisher: CRC Press
ISBN: 1351650793
Category : Science
Languages : en
Pages : 516
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Book Description
This book presents the chemical properties of lignocellulosic fibers, knowledge of which is essential for innovation and sustainable development of their transformation. Thermochemical transformation of wood and other lignocellulosics is presented to highlight its volatile, liquid and solid products and their novel applications. Forest biorefinery is described to emphasize the new products from lignocellulosic constituents, both structural (cellulose, hemicelluloses and lignins) and those extraneous to cell walls-extractives. New developments in cellulose technology related to nanocellulose are discussed in relation to new applications. Industrial lignins are presented in detail, both in terms of extraction procedures from spent liquors and structural characterization of the isolated lignins. Application of lignocellulosic biopolymers in new composite materials, or in biomaterials for medicinal purposes, and in solid wood preservation, are described. The example of an industrial biorefinery installed in southwestern France more than 40 years ago is presented.
