Advanced Spectroscopic Techniques for Food Quality
Advanced Spectroscopic Techniques for Food Quality
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- More about Advanced Spectroscopic Techniques for Food Quality
The application of advanced spectroscopic techniques in the analysis of food quality is presented in this informative volume, covering a wide range of food and beverage items. It highlights the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning.
Format: Hardback
Length: 246 pages
Publication date: 20 May 2022
Publisher: Royal Society of Chemistry
Spectroscopy is increasingly being used in food analysis, and this comprehensive volume explores the application of advanced spectroscopic techniques in assessing food quality. These techniques encompass visible and near-infrared spectroscopy (VIS/NIR), Fourier-transform infrared spectroscopy (FTIR), and Laser-induced Breakdown Spectroscopy (LIBS). A diverse range of food and beverage items, such as tea, coffee, and wine, are covered in the chapters. The book aims to showcase the potential of spectroscopic methods in enhancing the food quality analysis process when combined with artificial intelligence and machine learning. It also provides an excellent platform for evaluating and critically discussing future prospects in this field. The chapters are written using a bottom-up approach, making them accessible to novice researchers while maintaining a smooth reading experience for professionals. Additionally, the book will be valuable to those involved in developing spectroscopic facilities, offering a helpful comparison of various techniques.
Weight: 510g
Dimension: 234 x 156 (mm)
ISBN-13: 9781839164040
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