Analysis of Chemical and Physical Properties of Food Materials Using Near Infrared Spectroscopy

Author:

CHEN Jie Yu1

Affiliation:

1. Faculty of Bioresource Sciences, Akita Prefectural University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Reference15 articles.

1. [5] P. Williams, K. Norris; “Near Infrared technology in the Agricultural and Food Industries”. Ameerican Association of Cereal Chemists, Inc. St. Paul, Minnesota, USA. 2004.

2. [6] D. A. burns, E. W. Ciurczak; “Handbook of Near-Infrared Analysis”. Taylor & Francis. 2001.

3. [7] Y. ozaki, W. F McClure, A. A. Christry; “Near Infrared Spectroscopy in Food Science and Technology”. Wiley-Interscience, A Fohn Wiley & Sons, Inc., Publication. 2007.

4. [8] H. martens, T. Naes; “Multivariate Calibration”. John Wiley & Sons. 1989.

5. [14] J. Y. Chen, H. Zhang, R. Matsunaga; Rapid Determination of the Main Organic Acid Composition of raw Japanese Apricot Fruit Juices Using Near-Infrared Spectroscopy.J. Agr. Food Chem., 54, 9652-9657 (2006) .

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