Spectroscopic Techniques Artificial Intelligence for Food and Beverage Analysis

This book PDF is perfect for those who love Medical genre, written by Ashutosh Kumar Shukla and published by Springer Nature which was released on 20 August 2020 with total hardcover pages 121. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Spectroscopic Techniques Artificial Intelligence for Food and Beverage Analysis books below.

Spectroscopic Techniques Artificial Intelligence for Food and Beverage Analysis
Spectroscopic Techniques Artificial Intelligence for Food and Beverage Analysis
Author : Ashutosh Kumar Shukla
File Size : 51,9 Mb
Publisher : Springer Nature
Language : English
Release Date : 20 August 2020
ISBN : 9789811564956
Pages : 121 pages
Get Book

Spectroscopic Techniques Artificial Intelligence for Food and Beverage Analysis by Ashutosh Kumar Shukla Book PDF 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.

Spectroscopic Techniques Artificial Intelligence for Food and Beverage Analysis

Spectroscopic Techniques Artificial Intelligence for Food and Beverage Analysis by Ashutosh Kumar Shukla

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

Get Book
Advanced Spectroscopic Techniques for Food Quality

Advanced Spectroscopic Techniques for Food Quality by Ashutosh Kumar Shukla

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

Get Book
Advanced Spectroscopic Techniques for Food Quality

Advanced Spectroscopic Techniques for Food Quality by Ashutosh Kumar Shukla

This informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality for novice researchers and professionals looking for cross comparison of techniques.

Get Book
Food Quality Analysis

Food Quality Analysis by Ashutosh Kumar Shukla

Food Quality Analysis: Applications of Analytical Methods Coupled with Artificial Intelligence provides different spectroscopic techniques and their application to the food quality analysis, with the unique approach of combining artificial intelligence applications to them. The book covers FTIR, Raman, NIR, Fluorescence, and Mass spectroscopy, along with machine learning and/or

Get Book
Spectroscopic Methods in Food Analysis

Spectroscopic Methods in Food Analysis by Adriana S. Franca,Leo M.L. Nollet

Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality

Get Book
Roselle Hibiscus sabdariffa

Roselle Hibiscus sabdariffa by Abdalbasit Adam Mariod,Haroon Elrasheid Tahir,Gustav Komla Mahunu

Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization assesses the Hibiscus sabdariffa plant for food and nonfood uses, as well as for its use as fixed or essential oils. The chapters explore Hibiscus sabdariffa breeding, production, composition, storage, and quality related to the chemistry, nutrition, antioxidant activity, and traditional uses

Get Book
Food Quality Analysis

Food Quality Analysis by Ashutosh Kumar Shukla

Food Quality Analysis: Applications of Analytical Methods Coupled With Artificial Intelligence provides different spectroscopic techniques and their application to food quality analysis, with the unique approach of adding multivariate analysis as well as artificial intelligence applications. It also brings chromatographic methods for the analysis of a wide range of food

Get Book
Chemometric Methods in Analytical Spectroscopy Technology

Chemometric Methods in Analytical Spectroscopy Technology by Xiaoli Chu,Yue Huang,Yong-Huan Yun,Xihui Bian

This book discusses chemometric methods for spectroscopy analysis including NIR, MIR, Raman, NMR, and LIBS, from the perspective of practical applied spectroscopy. It covers all aspects of chemometrics associated with analytical spectroscopy, including representative sample selection algorithm, outlier detection algorithm, model updating and maintenance algorithm and strategy and calibration performance

Get Book