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Spectroscopic techniques & artificial intelligence for food and beverage analysis / Ashutosh Kumar Shukla, editor.

Shukla, Ashutosh Kumar, 1978-
2020
TX547
Available Online
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Title
Spectroscopic techniques & artificial intelligence for food and beverage analysis / Ashutosh Kumar Shukla, editor.
ISBN
9789811564956 (electronic book)
9811564957 (electronic book)
9789811564949
Published
Singapore : Springer, 2020.
Language
English
Description
1 online resource (126 pages)
Item Number
10.1007/978-981-15-6
Call Number
TX547
Dewey Decimal Classification
664/.07
Summary
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.
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Source of Description
Description based on print version record.
Added Author
Shukla, Ashutosh Kumar, 1978-
Available in Other Form
Spectroscopic Techniques and Artificial Intelligence for Food and Beverage Analysis
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Chapter 1: Laser Induced Breakdown spectroscopy in food analysis
Chapter 2: The use of FTIR spectroscopy combined with multivariate analysis in Food composition Analysis
Chapter 3: Spectrophotometric methods and Electronic Spin Resonance for evaluation antioxidant capacity of food
Chapter 4: Thermoluminescence the method for the detection of irradiated foodstuffs
Chapter 5: Advantages of Multi-target modeling for spectral regression.

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