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Practical Nir Spectroscopy With Applications In Food And Beverage Analysis
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Book Synopsis Practical NIR Spectroscopy with Applications in Food and Beverage Analysis by : B. G. Osborne
Download or read book Practical NIR Spectroscopy with Applications in Food and Beverage Analysis written by B. G. Osborne and published by Longman Scientific and Technical. This book was released on 1993 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide for using near infrared spectroscopy to measure a wide range of constituents and quality characteristics of food and beverages, both in the laboratory and on the processing line. Updated from the 1986 Near Infrared Spectroscopy to include new instruments for remote and non-invasive measurements and the significant advances in calibration mathematics. Considers both theoretical and practical aspects. Acidic paper. Annotation copyright by Book News, Inc., Portland, OR
Book Synopsis Spectroscopic Methods in Food Analysis by : Adriana S. Franca
Download or read book Spectroscopic Methods in Food Analysis written by Adriana S. Franca and published by CRC Press. This book was released on 2017-12-14 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.
Book Synopsis Near-Infrared Spectroscopy by : Yukihiro Ozaki
Download or read book Near-Infrared Spectroscopy written by Yukihiro Ozaki and published by Springer Nature. This book was released on 2020-11-13 with total page 593 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides knowledge of the basic theory, spectral analysis methods, chemometrics, instrumentation, and applications of near-infrared (NIR) spectroscopy—not as a handbook but rather as a sourcebook of NIR spectroscopy. Thus, some emphasis is placed on the description of basic knowledge that is important in learning and using NIR spectroscopy. The book also deals with applications for a variety of research fields that are very useful for a wide range of readers from graduate students to scientists and engineers in both academia and industry. For readers who are novices in NIR spectroscopy, this book provides a good introduction, and for those who already are familiar with the field it affords an excellent means of strengthening their knowledge about NIR spectroscopy and keeping abreast of recent developments.
Book Synopsis Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set by : Eunice Li-Chan
Download or read book Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set written by Eunice Li-Chan and published by John Wiley & Sons. This book was released on 2010-11-01 with total page 753 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis. All of the major spectroscopic techniques are also covered – showing how each one can be used beneficially and in a complementary approach for certain applications. Case studies illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs.
Book Synopsis Advanced Spectroscopic Techniques for Food Quality by : Ashutosh Kumar Shukla
Download or read book Advanced Spectroscopic Techniques for Food Quality written by Ashutosh Kumar Shukla and published by Royal Society of Chemistry. This book was released on 2022-05-20 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: This informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality for novice researchers and professionals looking for cross comparison of techniques.
Book Synopsis Application of Near-Infrared Spectroscopy in Food Composition Analysis by : 鄧勇軍
Download or read book Application of Near-Infrared Spectroscopy in Food Composition Analysis written by 鄧勇軍 and published by . This book was released on 2017-01-27 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Near-Infrared Spectroscopy in Food Science and Technology by : Yukihiro Ozaki
Download or read book Near-Infrared Spectroscopy in Food Science and Technology written by Yukihiro Ozaki and published by Wiley-Interscience. This book was released on 2006-10-23 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.
Book Synopsis Pharmaceutical and Medical Applications of Near-Infrared Spectroscopy, Second Edition by : Emil W. Ciurczak
Download or read book Pharmaceutical and Medical Applications of Near-Infrared Spectroscopy, Second Edition written by Emil W. Ciurczak and published by CRC Press. This book was released on 2014-12-15 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the completion of the first edition of this book, major developments have occurred in the pharmaceutical industry that have shaped the field of near-infrared (NIR) spectroscopy. A new initiative from the U.S. Food and Drug Administration (FDA) to modernize regulations of pharmaceutical manufacturing and drug quality has helped position NIR spectroscopy as an effective tool for pharmaceutical testing. Pharmaceutical and Medical Applications of Near-Infrared Spectroscopy: Second Edition reflects these developments and brings readers an up-to-date summary of how this technique is being applied to pharmaceutical manufacturing. Topics include: The origins and principles of NIR spectroscopy, including early instrumentation, spectroscopic theory, and light-particle interaction The physics of each instrument type, the strengths and weaknesses of each, and the manufacturers that produce them The possible advantages of using NIR methods for monitoring or controlling blending, as well as practical concerns for mixing processes NIR spectroscopy as applied to traditional granulation, drug layering, and film coating of beads or granules Pharmaceutical assays, including qualitative analysis, quantitative analysis, determination of actives in tablets and capsules, and considerations for intact dosage form analysis Steps involved in the validation and acceptance of an NIR spectroscopy method, including quality assurance, qualification and verification of instruments, and the International Conference on Harmonization (ICH) guidelines Medical applications, including those related to blood glucose measurements, tissue and major organ analysis, fetal analysis, and cancer research Providing comprehensive coverage of NIR spectroscopy, from theory, mathematics, application, and mechanics of NIR analysis, the book supplies ample references to facilitate further research into this burgeoning field.
Book Synopsis Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis by : Mark Stauffer
Download or read book Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis written by Mark Stauffer and published by BoD – Books on Demand. This book was released on 2017-12-13 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: The goal of this book is to present an overview of applications and ideas toward sample preparation methods and techniques used in analysis of foods and beverages. This text is a compilation of selected research articles and reviews dealing with current efforts in the application of various methods and techniques of sample preparation to analysis of a variety of foods and beverages. The chapters in this book are divided into two broad sections. Section 1 deals with some ideas for methods and techniques that are applicable to problems that impact the analysis of foods and beverages and the food and beverage industries overall. Section 2 provides applications of sample preparation methods and techniques toward determination of specific analytes or classes of analytes in various foods and beverages. Overall, this book should serve as a source of scientific information for anyone involved in any aspect of analysis of foods and beverages.
Book Synopsis Using Vis-NIR Spectroscopy for Predicting Quality Compounds in Foods by : Mercedes del Río Celestino
Download or read book Using Vis-NIR Spectroscopy for Predicting Quality Compounds in Foods written by Mercedes del Río Celestino and published by Mdpi AG. This book was released on 2023-05-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Near-Infrared reflectance spectroscopy (NIRS) has become one of the most attractive and used technique for analysis as it allows a fast and simultaneous qualitative and quantitative characterization of a wide variety of food samples. NIR spectroscopy is essential in various other fields, e.g., pharmaceuticals, petrochemical, textiles, cosmetics, medical applications, and chemicals such as polymers. The high level of interest in NIR spectroscopy among scientific and professional sectors demonstrates its relevance. We feel that the Special Issue's scope has facilitated the interchange of ideas and thereby aided in expanding the new development in this field of knowledge. Furthermore, we aimed to provide the readership with a comprehensive summary of present state-of-the-art NIR spectroscopy, current development trends, and future possibilities. We also believe that by doing so, we will be able to provide an accceptable opportunity for all contributors to make their results and methodologies more visible, as well as to highlight their recent achievements in their respective fields which have been made possible by the use of NIR spectroscopy. The Special Issue had a resoundingly enthusiastic response, with several submissions from academics and professional spectroscopists, resulting in the collection of 13 papers, including 1 exhaustive review paper. The articles submitted well represent the variety of the application field. These articles cover a wide range of topics related to NIR spectroscopy in a broad sense. The majority of the papers concentrate on applied qualitative and quantitative analysis in a variety of fields.
Book Synopsis Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis by : Ashutosh Kumar Shukla
Download or read book Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis written by Ashutosh Kumar Shukla and published by Springer Nature. This book was released on 2020-08-20 with total page 121 pages. Available in PDF, EPUB and Kindle. Book excerpt: This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages. The respective chapters cover techniques such as Laser-Induced Breakdown Spectroscopy (LIBS), FTIR spectroscopy, Electron Spin Resonance (ESR) spectroscopy and Thermoluminescence. The book also presents artificial intelligence applications that can be used to enhance the spectral data analysis experience in food safety and quality analysis. Given its scope, the book will appeal to novice researchers and students in the area of food science. It offers an equally exciting read for food scientists and engineers working in the food industry.
Book Synopsis Suitability of portable NIR sensors (food-scanners) for the determination of fruit quality along the supply chain using the example of tomatoes (Band 50) by : Simon Goisser
Download or read book Suitability of portable NIR sensors (food-scanners) for the determination of fruit quality along the supply chain using the example of tomatoes (Band 50) written by Simon Goisser and published by Cuvillier Verlag. This book was released on 2021-12-01 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food-scanners are novel, portable and miniaturized devices, which operate on the principle of near-infrared spectroscopy (NIRS). According to the manufacturers, these devices are suitable for measuring a wide range of important quality parameters on fresh produce. This research evaluated the suitability of food-scanners for determining fruit quality along the supply chain of fruit and vegetables. Using the qualitative research approach, the first step of this research comprised interviews of experts at different positions along the fresh produce value chain in Germany. Thereby, preferences and concerns regarding the utilization and implementation of this technology for fresh produce were investigated. Based on these findings, non-destructive prediction models for various important quality characteristics and secondary plant constituents were developed using the model fruit tomato. In addition, food-scanner predictions of relevant quality traits on a wide range of produce from the fruit and vegetable assortment were examined. The evaluations showed a high degree of conformity between the results of non-destructive food-scanner predictions and conventional destructive measurement methods. The results illustrate the great potential of these novel devices for the application in everyday practice of fruit quality control along the fresh produce supply chain.
Book Synopsis Analysis of Foods and Beverages by : George Charalambous
Download or read book Analysis of Foods and Beverages written by George Charalambous and published by Elsevier. This book was released on 2012-12-02 with total page 673 pages. Available in PDF, EPUB and Kindle. Book excerpt: Analysis of Foods and Beverages: Modern Techniques covers the principles and practical applications of selected analytical methodologies in the field of food and beverages. It also gives an informed forecast of developments in this field. The book focuses on developed fields of scanning electron microscopy, X-ray microanalysis, differential laser light scattering, near-infrared reflectance and Fourier transformations, and continuous-flow and flow-injection analyses. It also includes mass spectrometry, nuclear magnetic resonance, and bioassay. This text also describes traditional techniques, such as the various forms of chromatography. Furthermore, the book presents an introduction of molecular analysis of synthetic flavors and the automation of food analysis by use of computers, robotics, and other on-line methods. Students, teachers, researchers, and all food analysts will find this book valuable, as it can provide information on the various modern analytical techniques in the food industry.
Book Synopsis Chemical Analysis of Food by : Yolanda Pico
Download or read book Chemical Analysis of Food written by Yolanda Pico and published by Academic Press. This book was released on 2020-06-16 with total page 918 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date. Reviews the attributes, benefits, limits and potential of all relevant analytic modalities, including spectroscopy, ultrasound and nanotechnology applications Provides in-depth coverage of each technology, including near-infrared, mid-infrared, and Raman spectroscopy, low intensity ultrasound, microfluidic devices and biosensors, electronic noses and tongues, mass spectrometry and molecular techniques Outlines practical solutions to challenging problems in food analysis, including how to combine techniques for improved efficacy Covers all relevant applications of food analysis, such as traceability, authenticity and fraud, biologically-active food components, novel food and nutritional supplements, flavors and fragrances, and contaminants and allergens Provides researchers with a single source of current research and includes contributions from internationally renowned experts in food science and technology and nutrition
Book Synopsis Instrumental Methods in Food and Beverage Analysis by : D.L.B. Wetzel
Download or read book Instrumental Methods in Food and Beverage Analysis written by D.L.B. Wetzel and published by Elsevier. This book was released on 1998-05-29 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge.
Book Synopsis Innovative Food Analysis by : Charis M. Galanakis
Download or read book Innovative Food Analysis written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. Covers the last ten years of applications across existing and new technologies of food analytics Presents an emphasis on techniques in food authenticity, traceability and food fraud Discusses bioavailability testing and product analysis of food allergens and foodomics
Book Synopsis Advanced Nondestructive Detection Technologies in Food by : Quansheng Chen
Download or read book Advanced Nondestructive Detection Technologies in Food written by Quansheng Chen and published by Springer Nature. This book was released on 2021-08-27 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book comprehensively introduces non-destructive methods for food quality (i.e. external, internal, sensory, components, and microbiological indicators) detection, through optics, acoustics, chemistry, imaging, and bionic sensing. It highlights in-situ detection of food quality and safety, including principles, signal processing, and analysis of data, non-destructive detection system, and application in the food industry for each method. First, this book introduces the principles and characteristics of various food non-destructive methods. As non-destructive measurements always involve obtaining big data for each testing, this book also describes in detail the signal and big data processing for each non-destructive method. The chapters also introduce the rapid portable detection equipment for food and agricultural products developed in recent years, as well as the intelligent monitoring equipment in the process of food processing. Relevant application cases are provided to help readers better understanding how to apply non-destructive technology for food quality detection. In the noninvasive measurement of food quality, this book has a systematic introduction of the detection principle, data processing, and rapid detection system, in-field detection case studies. This book is novel and practical and can be used as a professional textbook for undergraduates majoring in food science and engineering. It can also be used as a reference book for scientific research and technical personnel engaged in the field of food quality and safety detection.
