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10/17/08
Practical Nir Spectroscopy With Applications in Food and Beverage Analysis (Longman Food Technology)
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Product Details
- Amazon Sales Rank: #5210633 in Books
- Published on: 1993-08
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 227 pages
Customer Reviews
i can surely tell one thing that through this book only nir
this book is really godd for me to do mt research work. but i find difficulty with the graphs which are published in book and my insturument.please let me clarify from where u got these graphs expecilly with Wheat samplles.
10/16/08
The Facts On File Dictionary Of Chemistry (Science Dictionary)
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Product Description
Newly revised and expanded, The Dictionary of Chemistry is clear, concise, and informative. All the basics of chemistry are here--the elements, groups of compounds, formulas, equations, chemical processes, laboratory techniques, and instruments. It contains more than 2,500 entries and includes modern chemical nomenclature and the most up-to-the-minute information on the properties of elements.
Over 250 new entries have been added, including: Buckminsterfullerene Fullerite Nanotubes Quasicrystal Supramolecular chemistry Crown either.
Editorial Reviews
From Library Journal
These four titles all expand upon the second editions, released in 1988-89; each adds between 200 and 300 terms to keep the contents current, bringing the total number of entries up to approximately 3000 per volume. As in the previous editions, the definitions are concise and readable, targeted to the high school or undergraduate science student. Definitions range in length from a few lines in most cases to several paragraphs for more important or abstract terms. As with most technical dictionaries, etymological or pronunciation information is not provided, though line drawings enhance several of the definitions (approximately 50 per dictionary, double that in Mathematics). The use of British spellings, a drawback to the previous editions, has been eliminated here. Daintith, editor of three of the volumes, is a former research chemist in Great Britain. He is joined by Hine (life science editor of the Larousse Encyclopedia), science writer and editor Clark, and approximately a dozen contributors per dictionary. Each dictionary is supplemented by appropriate appendixes: taxonomic tables and amino acids (Biology); a periodic table, elemental information, fundamental particles, and constants (Chemistry); much the same for Physics; and conversion factors and useful symbols, formulae, and powers and roots (Mathematics). These are fine first references for the most common terms and concepts in their fields, filling a niche at the low-cost end of the market just above most concise subject dictionaries. Recommended for high school and undergraduate libraries.
-Wade Lee, Univ. of Toledo Libs., OH
Copyright 2000 Reed Business Information, Inc.
From Booklist
The previous editions of both of these dictionaries were published in 1999. Geared specifically to address the needs of high-school students (and also suitable for college students in introductory courses and the general public), these volumes are written in clear, concise, easy-to-understand language. Entries range in length from a sentence to several paragraphs. Black-and-white line drawings, tables, and charts supplement the texts.
The biology dictionary now contains about 3,700 entries, more than 300 of which are new. Also new are 2,500 pronunciations of terms not in everyday use. Examples of specific entries are Apomorphy, Entoprocta, Genetic engineering, Hormone, Ligule, Meiosis, Nitrogen cycle, Rapid eye movement, Spermatogenesis, Teleostei, and Zygomycete. Appendixes include outlines of the animal and plant kingdoms, amino acids, related Web sites, and a brief bibliography. The chemistry volume also has more than 300 new entries for a total of around 3,000, with 1,700 pronunciations. Sample entries are Alcohol, Carbocation, Electrode potential, Fehlin's solution, Oxygen, Relative density, Stalactites and stalagmites, and Vulcanization. Appendixes provide a listing of carboxylic acids, amino acids, sugars, nitrogenous bases, and nucleotides; a list of the chemical elements; a periodic table of the elements; the Greek alphabet; Web sites; and a brief bibliography.
Both volumes are worthwhile for consideration by libraries in need of up-to-date, relatively inexpensive dictionaries that cover basic biological and chemical terminology. High-school, public, and academic libraries might consider their purchase. Nancy Cannon
Copyright © American Library Association. All rights reserved
Review
"the definitions are clear, concise, and well-written, recommended as a quick and easy source of chemical information..." -- American Scientist
10/15/08
Dictionary of Food Ingredients, Fourth Edition
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Product Description
Dictionary of Food Ingredients is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. New to this edition are 'Ingredient Categories,' which groups principal ingredients by function and describes the characteristics and applications of each group, and E numbers for ingredients. In addition, the book will be thoroughly updated with new information on existing ingredients and newly approved ingredients.The 'Dictionary' is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, and students.
Customer Reviews
Excellent reference
Excellent reference for anyone working in the food industry or anyone who wants to understand the ingredients on their food labels.
Easy to read, items are listed alphabetically as you would expect from a dictionary, but another useful section of the book also includes informational overviews of food ingredient categories such as sweetners, colorings, emulsifiers,etc..
Definitely something I use and recommend.
Great reference
I work with food ingredients every day and this book is a standard, easy to use, quick reference.
One in a million
This book is what I am looking for all this while. I have tried seaching high and low in most of the bookstores in my hometown, but to no avail. I was tired. I am utmost glad Amazon.com has the perfect solution. This book not only enrich my knowledge, it also enhance my career in food industry, as I am in now!
10/14/08
Near-Infrared Spectroscopy in Agriculture (Agronomy)
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Product Description
This monograph highlights the practical use of NIR technology, providing the latest information on NIR use in agricultural applications as well as the fundamentals of spectroscopy and chemometrics. Unique among NIR publications, the majority of the book details the widespread application of NIR analysis in crop production, food processing, and non-food agriculture. Forage, fruits, baking products, timber, meats, and more. If it has been analyzed with near-infrared technology, you will find it here.
10/13/08
Making Light Work: Advances in Near Infrared Spectroscopy
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Editorial Reviews
From the Publisher
This book presents a cross-section of the most recent developments in near infrared spectroscopy. Applications, spectroscopic theory, chemometrics, and instrumentation are all covered. The variety of contributors is a striking reflection of the broad range of applications of this technique. Workers in agriculture, food science, medicine, life sciences, pharmaceuticals, textiles, general chemicals and polymers have all contributed the developments from their fields.
10/12/08
Near-Infrared Dyes for High Technology Applications (NATO Science Partnership Sub-Series: 3:)
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Product Description
This timely book opens up new avenues in the development of highly sensitive and specific fluorometric and sensor methods based on the NIR laser techniques, allowing detection down to the single molecule level. Most important are NIR laser diodes in combination with NIR dyes, which facilitates the automation and miniaturisation of reliable UV/vis and fluorescence spectroscopic and immunoassay in situ measurements. This permits, for example, analyses of pH values, metal ions, pollutants, membranes, proteins, living cells and the DNA genetic code.
Furthermore, the book describes new applications of NIR dyes in high technology areas, such as photochemistry, molecular biology, clinical chemistry, tumour therapy, laser physics, nonlinear optics, laser sensitive optical recording techniques, optical disks, compact disks, laser printers, optical cards, photoengraving, transparent bar coding, forgery prevention, photoresists, spectrally sensitised photographic materials, thermal transfer printing, and heat shielding materials.
A compilation of challenging information for scientists and engineers interested in high technology developments and applications.
10/10/08
10/9/08
Application of near-infrared spectroscopy in the sugar industry for the detection of betaine
One problem in industrial molasses desugarization is the lack of a fast analytical method for process control. At the moment, control of the chromatographic production process is achieved by detecting refractive index and conductivity. However, since elution of some components takes place only in a narrowly defined time frame, the data gained are insufficient for effective online product quantification. Near-infrared (NIR) spectroscopy was applied to this process by development of a simple method for detection of betaine. Compared to chemometric models currently used, the developed method demonstrates the advantage of requiring only a small calibration set. Additionally, it can easily be transferred to other processes without further re-calibration. Based on the NIR spectrum of betaine, a characteristic peak in the spectrum could be assigned to the molasses compound betaine. A calibration was developed by using dissolved betaine in pure water. Afterwards, the calibration was tested for samples from a molasses desugarization process. The method was than successfully transferred to a complete chromatographic cycle of the industrial molasses desugarization process.
10/8/08
Fast Measurement of Sugar Content of Yogurt Using Vis/NIR-Spectroscopy
A fast measurement of sugar content of yogurt using Vis/NIR-spectroscopy techniques was established. 160 samples were measured by Vis/NIR-spectroscopy. A sugar content meter measured the sugar content on positions scanned by spectrum. The model between sugar content and spectral measurement was established based on partial least squares (PLS). The correlation coefficient was 0.894, standard error of calibration (SEC) was 0.356, and standard error of prediction (SEP) was 0.389. The correlation coefficient between predicted and measured values of 25 yogurt samples was 0.934. So the spectroscopy technique is reliable and acceptable in predicting the sugar content of yogurt.
10/7/08
The Combined Chemical Dictionary On CD-Rom (Version 6:1, June 2002)
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Product Description
The Combined Chemical Dictionary on CD-ROM provides all entries formerly available on one or more of the following discs:oDictionary of Organic Compounds (246,000 compounds)oDictionary of Natural Products (177,000 compounds)oPharmaSource (38,000 compounds)oDictionary of Inorganic and Organometallic Compounds (101,000 compounds)·Dictionary of Carbohydrates (20,000 compounds)·Dictionary of Analytical Reagents (14,000 compounds)Users can now perform convenient time-saving searches across six dictionaries as a single database. Spanning the breadth of chemistry, more than 489,000 compounds contained in over 197,000 entries can be accessed in seconds with powerful searching by text, substructure, or a combination of both. Special academic pricing and site-license pricing are available. Please contact us for details.System requirements: Pentium II processor or higher, 32 MB RAM, 40MB hard disk space, 24x speed CD-ROM drive, WindowsTM 95, 98, 2000 (from version 4:2 onwards) or NT 4.x, SVGA monitor at 800x600, 256 colors
10/6/08
Dictionary of Natural Products on CD-ROM
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Product Description
Dictionary of Natural Products on CD-ROM provides today's busy scientist with fast access to chemical, physical and structural data on more than177,000 compounds. Continually reviewed to keep pace with the current literature, this CD-ROM is the most comprehensive source of natural product information.Special academic pricing and site-license pricing are available. Please contact us for details.System requirements: Pentium II processor or higher, 32 MB RAM , 20 MB hard disk space, 24x speed CD-ROM drive, SVGA monitor at 800x600, 256 colors, WindowsTM 95, 98, 2000 (from version 9:2 onwards) or NT4x
10/3/08
Handbook of Near-Infrared Analysis, Third Edition (Practical Spectroscopy)
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Product Description
Fast, inexpensive, and easy-to-use, near-infrared (NIR) spectroscopy can be used to analyze small samples of virtually any composition. The Handbook of Near Infrared Analysis, Third Edition explains how to perform accurate as well as time- and cost-effective analyses across a growing spectrum of disciplines. Presenting nearly 50% new and revised material, this thoroughly updated edition incorporates the latest advances in instrumentation, computerization, calibration, and method development in NIR spectroscopy. The book underscores current trends in sample preparation, calibration transfer, process control, data analysis, and commercial NIR instrumentation. New chapters highlight novel applications including the analysis of agro-forestry products, polymers, blood, and control serum. They also cover NIR spectra, process analytical technologies (PAT), quantitative and qualitative analyses for nutraceuticals, NIR photography uses in medicine, and counterfeit detection methods for pharmaceuticals and currency. Offering the most complete single-source guide of its kind, the Handbook of Near Infrared Analysis, Third Edition continues to offer practicing chemists and spectroscopists an unparalleled combination of theoretical foundations, cutting-edge applications, and practical experience provided firsthand by more than 60 experts in the field.
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