This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages. The respective chapters cover techniques such as Laser-Induced Breakdown Spectroscopy (LIBS), FTIR spectroscopy, Electron Spin Resonance (ESR) spectroscopy and Thermoluminescence. The book also presents artificial intelligence applications that can be used to enhance the spectral data analysis experience in food safety and quality analysis.
Given its scope, the book will appeal to novice researchers and students in the area of food science. It offers an equally exciting read for food scientists and engineers working in the food industry.
- ISBN13 9789811564949
- Publish Date 21 August 2020
- Publish Status Active
- Publish Country SG
- Imprint Springer Verlag, Singapore
- Edition 1st ed. 2020
- Format Hardcover
- Pages 121
- Language English