Near-infrared, mid-infrared, and Raman spectroscopy

Ouissam Abbas; Audrey Pissard; Vincent Baeten

doi:10.1016/b978-0-12-813266-1.00003-6

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Near-infrared, mid-infrared, and Raman spectroscopy

Ouissam Abbas Audrey Pissard Vincent Baeten

Year: 2020 Elsevier eBooks Pages: 77-134 Publisher: Elsevier BV

DOI: 10.1016/b978-0-12-813266-1.00003-6

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Keywords:

Raman spectroscopy Fingerprint (computing) Infrared Infrared spectroscopy Near-infrared spectroscopy Quality (philosophy) Process engineering Chemometrics Process (computing) Computer science Food quality Food products Biochemical engineering Analytical Chemistry (journal) Chemistry Artificial intelligence Optics Engineering Environmental chemistry Physics Machine learning Food science

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Spectroscopy and Chemometric Analyses

Physical Sciences → Chemistry → Analytical Chemistry

Spectroscopy Techniques in Biomedical and Chemical Research

Life Sciences → Biochemistry, Genetics and Molecular Biology → Biophysics

Identification and Quantification in Food

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology

Near-infrared, mid-infrared, and Raman spectroscopy

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