Table of Contents
Preface
Chapter 1. Principles, Theories and Applications of Near-Infrared Spectroscopy for Food Quality and Safety Control
Weijie Lan1, PhD, Yan Ge2, Hui Ma1, Songchao Chen3, PhD, Kang Tu1, PhD, and Leiqing Pan1, PhD
1College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
2College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu, China
3Zhejiang University, Hangzhou Global Scientific and Technological Innovation Center, Hangzhou, China
Chapter 2. The Current and Potential Roles of Near-Infrared Spectroscopy in the Digital Food Era
Daniel Cozzolino
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Queensland, Australia
Chapter 3. The Determination of Olive Oil’s Moisture by a Hand-Held Near-Infrared Spectrometer
Noelia García-Criado and Juan F. García-Martín, PhD
Department of Chemical Engineering, University of Seville, Seville, Spain
Chapter 4. Near-Infrared Hyperspectral and Multispectral Imaging Principles and Applications in the Quality of Fruits and Vegetables
Sneha Sharma1, Sumesh K.C.2, Bim Prasad Shrestha3,4 and Panmanas Sirisomboon1
1Department of Agricultural Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
2Independent Scholar, Melbourne, Victoria, Australia
3Department of Mechanical Engineering, Faculty of Engineering, Kathmandu University, Dhulikhel, Nepal
4Nepal Technology Innovation Centre (NTIC), Kathmandu University, Dhulikhel, Nepal
Chapter 5. The Prediction of Respiratory and Degradation Rates of Horticultural Crops by Near-Infrared Spectroscopy and Hyperspectral Imaging
Yoshio Makino, PhD
Department of Life Culture, Kagawa Junior College, Utazu, Kagawa, Japan
Chapter 6. Near-Infrared Spectroscopy, Hyperspectral, Multispectral Imaging Principles and Applications in Energy Properties of Biomass
Jetsada Posom1, Bijendra Shrestra2,4, Kanvisit Maraphum1, Lakkana Pitak1,3, Khwantri Saengprachatanarug1, Panmanas Sirisomboon2 and Bim Prasad Shrestha4,5
1Department of Agricultural Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen, Thailand
2Department of Agricultural Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
3Department of Agricultural Machinery, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan Surin Campus, Surin, Thailand
4Department of Mechanical Engineering, Faculty of Engineering, Kathmandu University, Dhulikhel, Nepal
5Nepal Technology Innovation Centre (NTIC), Kathmandu University, Dhulikhel, Nepal
Chapter 7. The Determination of D-Xylose and Xylitol by Near-Infrared Spectroscopy Over the Fermentation of Olive Stone Hydrolysates
Juan F. García-Martín1, PhD, Manuel Cuevas2, PhD and Sebastián Sánchez2, PhD
1Department of Chemical Engineering, University of Seville, Seville, Spain
2Department of Chemical, Environmental and Materials Engineering, University of Jaén, Jaén, Spain
Index
Editor’s ORCID iD
Juan Francisco García Martín – 0000-0002-4582-560X
