Description
PART I: FUNDAMENTALS AND INSTRUMENTS 1 Principles of Infrared Technology Eric Dufour 2 Data Pre-processing smund Rinnan Lars Nrgaard, Frans van den Berg, Rasmus Bro, and Sren Balling Engelsen 3 Multivariate Calibration for Quantitative Analysis Marcel Blanco Romia and Manel Alcal Bernrdez 4 Multivariate Classification for Qualitative Analysis Davide Ballabio and Roberto Todeschini 5 Calibration Transfer Methods Frans van den Berg and smund Rinnan 6 Infrared (IR) Spectroscopy-Near infrared spectroscopy and mid infrared spectroscopy Yigun Huang, Barbara Rasco, Anna Grazia Cavinato, and Murad Al-Holy 7 Fourier Transform Infrared (FT-IR) Spectroscopy Anand Subramanian and Luis E. Rodriguez-Saona PART II: APPLICATIONS 8 Meat and Meat Products Rahul Reddy Gangidi and Andrew Proctor 9 Fish and Related Products Musleh Uddin and Emiko Okazaki 10 Milk and Dairy Products C.C. Fagan, C.C. O’Donnell, Lutz Rudzik and Eberhard Wst 11 Cereals and Cereal Products Birthe Mller Jespersen and Lars R. Munck 12 Fruits and Vegetables Hartwig Schulz and Malgorzata Baranska 13 Fruit Juices Yigun Huang, Barbara Rasco, and Anna Grazia Cavinato 14 Wine and Beer Daniel Cozzolino and Robert B. Dambergs 15 Egg and Egg Products Romdhane Karoui, Bart De Ketelaere, Bart Kemps, Flip Bamelis, Kristof Mertens, and Josse De Baerde Maeker
