Infodoc : Sciences, Techniques et Culture

PART I: FUNDAMENTALS AND INSTRUMENTS
1 Principles of Infrared Spectroscopy
Introduction
History of the analytical development of infrared spectroscopy
Vibrational spectroscopy
Assignment of spectral bands in near- and mid-infrared regions
Conclusions
2 Data Pre-processing
Introduction
Overview of pre-processing techniques
The multiplicative signal correction family
Standard normal variate and normalization
B[...]

PART I: FUNDAMENTALS AND INSTRUMENTS
1 Principles of Infrared Spectroscopy
Introduction
History of the analytical development of infrared spectroscopy
Vibrational spectroscopy
Assignment of spectral bands in near- and mid-infrared regions
Conclusions
2 Data Pre-processing
Introduction
Overview of pre-processing techniques
The multiplicative signal correction family
Standard normal variate and normalization
Baseline correction
Differentiation-Savitzky-Golay
Alternative methods
Example of reference-independent methods
Reference-dependent techniques
Case study
3 Multivariate Calibration for Quantitative Analysis
Introduction
Multivariate calibration methods
Advantages ofmultivariate calibration methods
Stepwise multiple linear regression
Calibration methods based on variable reduction
Artificial neural networks
Constructing multivariate calibration models
4 Multivariate Classification for Qualitative Analysis
Introduction
Principles of classification
Evaluation of classification performances
Classification methods
5 Calibration Transfer Methods
Introduction
The transfer issue
Data set and transfer set selection
Calibration transfer case study
Other calibration transfer methods from the literature
6 Infrared (IR) Spectroscopy-Near-Infrared Spectroscopy and Mid-Infrared Spectroscopy
Introduction
History of infrared instrumentation
Optical systems in infrared instruments
Sampling techniques of IR methods
Infrared band and spectral interpretation
7 Fourier Transform Infrared (FTIR) Spectroscopy
Introduction
A brief history of Fourier transform infrared spectroscopy
The interferometer
Fourier analysis
Fourier transform infrared spectroscopy
Fourier transform near-infrared spectroscopy
Fourier transform mid-infrared spectroscopy
Comparison of FT-NIR and FT-MIR
Sampling techniques
Factors affecting FTIR spectroscopy
Commercial FTIR instruments and accessories
PART Il: APPLICATIONS
8 Meat and Meat Products
Introduction
Beef and beef products
Pork and pork products
Chicken and chicken products
Miscellaneous applications
9 Fish and Related Products
Introduction
Quantitative analysis
Qualitative analysis
10 Milk and Dairy Products
Introduction
Milk production
Incoming product control
Process control
Milk powder production
Oil and fat production
Cheese production
Final product control
Good Laboratory Practice for IR calibrations
Networking
Future trends
11 Cereals and Cereal Products
Introduction
Comparison of mid-infrared (MIR) and near-infrared (NIR) spectroscopy
Current practice in NIR spectroscopy for cereals and cereal products
Reproducibility of NIR spectra from multi-grain sam pies as influenced by genotype and environment
Classification of NIR spectroscopy data by principal component analysis
The NIR endosperm model as a tool to overview the phenome
The unreasonable efficiency of infrared spectroscopy
Future development
12 Fruits and Vegetables
Introduction
Fruits
Vegetables
13 Fruit Juices
Introduction
Basic components of fruit juices
Application ofinfrared technology to juice analyses
14 Wine and Beer
Introduction
Wine
Beer
15 Eggs and Egg Products
Introduction
Egg composition
Application of Vis/NIR in egg and egg products