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Spectroscopic techniques & artificia...

Shukla, Ashutosh Kumar.

Spectroscopic techniques & artificial intelligence for food and beverage analysis

Record Type:	Electronic resources : Monograph/item
Title/Author:	Spectroscopic techniques & artificial intelligence for food and beverage analysisedited by Ashutosh Kumar Shukla.
remainder title:	Spectroscopic techniques and artificial intelligence for food and beverage analysis
other author:	Shukla, Ashutosh Kumar.
Published:	Singapore :Springer Singapore :2020.
Description:	xi, 121 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	FoodSpectra.
Online resource:	https://doi.org/10.1007/978-981-15-6495-6
ISBN:	9789811564956$q(electronic bk.)

Spectroscopic techniques & artificial intelligence for food and beverage analysis
Spectroscopic techniques & artificial intelligence for food and beverage analysis[electronic resource] /Spectroscopic techniques and artificial intelligence for food and beverage analysisedited by Ashutosh Kumar Shukla. - Singapore :Springer Singapore :2020. - xi, 121 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9789811564956$q(electronic bk.)

Standard No.: 10.1007/978-981-15-6495-6doiSubjects--Topical Terms:

875811
Food
--Spectra.

LC Class. No.: TX547 / .S643 2020

Dewey Class. No.: 664.07

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300 $a xi, 121 p. : $b ill., digital ; $c 24 cm.
505 0 $a 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.
520 $a 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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650 1 4 $a Biomedical Engineering/Biotechnology. $3 730838
650 2 4 $a Food Science. $3 274110
650 2 4 $a Nutrition. $3 192796
650 2 4 $a Analytical Chemistry. $3 273936
700 1 $a Shukla, Ashutosh Kumar. $3 770906
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856 4 0 $u https://doi.org/10.1007/978-981-15-6495-6
950 $a Biomedical and Life Sciences (SpringerNature-11642)