Near-Infrared Technology: In the Agricultural and Food Industries

Since the publication of the sold-out first edition more than a decade ago, NIR spectroscopy has become the standard for rapid, accurate analysis of ingredients and constituents used in the manufacture of food. Near Infrared Technology in the Agricultural and Food Industries, 2nd Edition is an indispensable resource that includes revised and updated chapters and current information from a renowned line-up of international experts in the field.

This important title has been completely revised. New chapters on implementation, industrial applications, neural networks, and a new approach to qualitative NIR analysis make this an essential reference for food scientists who wish to stay current.

Since the publication of the first edition, NIR spectroscopy has become a key tool in the precise analysis of food components and the prediction of functionality parameters.

Food technologists at any level will benefit from the breadth of knowledge and helpful spectra provided in this book. Those new to NIR spectroscopy, will find the book to be an excellent primer. Those currently using NIR spectroscopy will find this updated resource essential for gaining a deeper understanding of all aspects of NIR Technology. This is especially true as the future uses of NIR spectroscopy will include grading and classifying materials and organoleptic-type categorization of materials and foods.