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|a 664.07
|2 23
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|a UAMI
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| 100 |
1 |
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|a Ommi Kalsom Mardziah, Yahaya.
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| 245 |
1 |
0 |
|a Spectroscopy of Tropical Fruits.
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| 260 |
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|a Gelugor :
|b Penerbit USM,
|c 2017.
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| 300 |
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|a 1 online resource (166 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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0 |
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|a Print version record.
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|a Cover; Half Title Page; Title Page; Copyright Page; Dedication; Contents; Preface; Abbreviations; Introduction; 1 Fruit and Spectroscopy: A Glimpse; 1.1 Defining Fruit Quality and Its Assessment Techniques; 1.2 Spectroscopy: Principles and Application in Agriculture; 2 Fruit Quality Assurance and Assessment; 2.1 Fruit Physiology and Quality Attributes; 2.1.1 Fruit products and standards; 2.1.2 Fruit maturity and ripeness; 2.1.3 Changes in sensory properties during the ripening stage of fruit; 2.2 Non-spectroscopic Techniques for the Assessment of Quality Attributes.
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| 505 |
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|a 3 Spectroscopic Approaches in Quality Analysis of Fruit3.1 Fundamental Aspects of Spectroscopic Analysis; 3.1.1 Basic concept of Vis/NIRS; 3.1.2 Vis/NIR instrumentation; 3.1.3 Fibre optic structure and its application in spectroscopic analysis; 3.1.4 Vis/NIRS as a non-destructive technique for quality assessment of fruit; 3.2 Chemometrics Application in Fruit Analysis; 3.2.1 Spectral data pre-processing and application; 3.2.2 Calibration model for quantitative analysis; 3.3 Model Transfer; 3.4 Simplified Optical Fibre System for Spectroscopic Application; 4 Methods in Spectroscopic Research.
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| 505 |
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|a 4.1 Instrumental Measurement for Fruit Quality Attributes4.1.1 Firmness measurement; 4.1.2 SSC measurement; 4.1.3 Acidity (pH) measurement; 4.2 Vis/NIR Spectroscopic System; 4.2.1 Jaz spectrometer; 4.2.2 QE65000 spectrometer; 4.2.3 FieldSpec 3 spectroradiometer; 4.3 Spectral Quantitative Analysis; 4.3.1 Spectral pre-processing; 4.3.2 Spectra calibration and prediction; 5 Case Study 1: The Vis/NIR Spectroscopic Quantitative Characterization of Sala Mango Quality Attributes; 5.1 Sample Preparation; 5.2 Characterization of the Spectral Data.
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|a 5.3 Effect of Different Data Pre-Processing Techniques on Spectra Features5.4 Performance of Different Spectra Pre-Processing Techniques and Wavelengths Selection; 5.4.1 Firmness; 5.4.2 SSC; 5.4.3 Acidity; 5.5 Conclusion; 6 Case Study 2: The Vis/NIR Spectroscopic Quantitative Characterization of B10 Carambola Quality Attributes; 6.1 Sample Preparation; 6.2 The Vis/NIR Spectroscopic Measurement of Carambola Intrinsic Quality; 6.2.1 Reflectance spectroscopic technique; 6.2.2 Interactance spectroscopic technique; 6.3 Conclusion; Appendix; References; Index; Back Cover.
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
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0 |
|a Food
|x Analysis.
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| 650 |
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0 |
|a Fruit
|x Health aspects.
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| 650 |
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2 |
|a Food Analysis
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| 650 |
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2 |
|a Fruit
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| 650 |
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6 |
|a Aliments
|x Analyse.
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| 650 |
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6 |
|a Fruits.
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| 650 |
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7 |
|a fruit.
|2 aat
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| 650 |
|
7 |
|a Food
|x Analysis
|2 fast
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| 700 |
1 |
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|a Ahmad Fairuz, Omar.
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| 776 |
0 |
8 |
|i Print version:
|a Ommi Kalsom Mardziah, Yahaya.
|t Spectroscopy of Tropical Fruits: Sala Mango and B10 Carambola.
|d Gelugor : Penerbit USM, ©2017
|z 9789674611248
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=5338882
|z Texto completo
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| 938 |
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|a EBL - Ebook Library
|b EBLB
|n EBL5338882
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| 938 |
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|a YBP Library Services
|b YANK
|n 15263809
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| 994 |
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|a 92
|b IZTAP
|
