Infrared spectroscopy for food quality analysis and control

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...

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Bibliographic Details
Other Authors: Sun, Da-Wen.
Format: eBook
Language: English
Published: Amsterdam ; Boston : Academic Press/Elsevier, 2009.
Edition: 1st ed.
Subjects:
Food > Analysis.
Infrared spectroscopy.
elektronické knihy
electronic books
ISBN: 9780123741363
9780080920870
Physical Description: 1 online zdroj (xiii, 424 p., [4] p. of plates) : ill. (some col.)

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020 |a 9780123741363 
020 |z 9780080920870 
035 |a (OCoLC)316567004  |z (OCoLC)647803556 
040 |a OPELS  |b eng  |c OPELS  |d OCLCQ  |d E7B  |d OCLCQ  |d OCLCF  |d YDXCP 
245 0 0 |a Infrared spectroscopy for food quality analysis and control  |h [elektronický zdroj] /  |c edited by Da-Wen Sun. 
250 |a 1st ed. 
260 |a Amsterdam ;  |a Boston :  |b Academic Press/Elsevier,  |c 2009. 
300 |a 1 online zdroj (xiii, 424 p., [4] p. of plates) :  |b ill. (some col.) 
520 |a 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. 
504 |a Includes bibliographical references and index. 
505 0 |a pt. 1. Fundamentals and instruments -- pt. 2. Applications. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Food  |x Analysis. 
650 0 |a Infrared spectroscopy. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Sun, Da-Wen. 
776 0 8 |i Print version:  |t Infrared spectroscopy for food quality analysis and control.  |b 1st ed.  |d Amsterdam ; Boston : Academic Press/Elsevier, 2009  |z 9780123741363  |z 012374136X  |w (OCoLC)262718633 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpISFQAC0I/infrared_spectroscopy_for_food_quality_analysis_and_control  |y Plný text 
992 |a BK  |c KNOVEL 
999 |c 79406  |d 79406 
993 |x NEPOSILAT  |y EIZ 

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