xix, 238 pages : illustrations (chiefly color) ; 24 cm
Series
Contemporary food engineering
Contents
Near infrared -- Mid infrared -- Vibrational spectroscopy for food analysis -- Microwaves as non-invasive analytical tool -- Ultrasounds -- Nuclear magnetic resonance -- Role of nanotechnology in non-invasive food analysis -- Electronic nose -- Image analysis
Summary
"This book explores the potential and recent advances in noninvasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling"-- Provided by publisher
