Advanced Spectroscopic Techniques for Food Quality (Hardcover)

The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects. Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.

General

Imprint:	Royal Society of Chemistry
Country of origin:	United Kingdom
Series:	Food Chemistry, Function and Analysis, Volume 32
Release date:	May 2022
First published:	2022
Editors:	Ashutosh Kumar Shukla
Dimensions:	234 x 156mm (L x W)
Format:	Hardcover - Unsewn / adhesive bound
Pages:	246
ISBN-13:	978-1-83916-404-0
Categories:	Books > Science & Mathematics > Chemistry > Analytical chemistry > General Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	1-83916-404-2
Barcode:	9781839164040

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