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IR SPECTRA --- ISOTOPE EFFECT --- IR SPECTRA --- ISOTOPE EFFECT

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IR spectra of inorganic compounds

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Chemistry, Inorganic --- Laboratory manuals. --- 546.057 --- #WSCH:AAS1 --- Inorganic chemistry --- Chemistry --- Inorganic compounds --- Inorganic chemistry--?.057 --- Conductivity --- Experimental procedure --- IR spectra --- Mass spectra --- Melting point --- NMR --- UV spectra --- Conductivity. --- Experimental procedure. --- IR spectra. --- Mass spectra. --- Melting point. --- NMR. --- UV spectra. --- 546.057 Inorganic chemistry--?.057 --- Chemistry, Inorganic - Laboratory manuals. --- Coordination compounds --- Laboratory experiment --- Preparation

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Delving into Infrared Spectroscopy: Principles, Advances and Applications, and with basic knowledge of IR spectroscopy, will provide the reader with a synopsis of fundamentals and groundbreaking advances in the field. Readers will see a variety of MIR applications and difficulties encountered, especially in an industrial environment. Competency in FT-IR spectroscopy in biomedical research and early-stage diagnosis of obesity is shown. Challenges associated with VIS-NIR applications are shown through application of the technique in assessing quality parameters of fruits. Moreover, IR spectroscopic studies of radiation-stimulated processes, and the influence of using IR in developing an ideal catalyst and hence an efficient catalysis process, are discussed. The impact of coupling multivariate data analysis techniques to IR is shown in almost every chapter.

Infrared spectroscopy. --- Spectrophotometry, Infrared. --- Infra-red spectrometry --- Infrared spectrometry --- Spectrometry, Infrared --- Spectroscopy, Infrared --- Optical spectroscopy --- IR Spectra --- Infrared Spectrophotometry --- IR Spectras --- Spectra, IR --- Spectroscopy --- Physical Sciences --- Engineering and Technology --- Chemistry --- Physical Chemistry

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The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Issue capitalizes the experience of the authors in the latest advancements and future trends in biotechnologies from the food industry, applied engineering sciences, food product quality, food safety, environment protection, and equipment for the food industry.

Research & information: general --- Biology, life sciences --- common wheat --- vinification by-product --- texture --- dough rheology --- physico-chemical properties --- sorghum flour --- roasting --- proximate composition --- functional properties --- particle size --- FT-IR spectra --- amaranth flour --- bread characteristics --- wheat flour --- trans-resveratrol --- post-pruning storage --- total phenolic content --- antioxidant activity --- plant growth regulators --- plant properties --- biochemical compounds --- mineral compounds --- crop quality --- bakery margarine --- fatty acids --- fracturability --- color --- PCA --- vegetable ice cream --- dietary fibers --- sensorial properties --- rheological properties --- baby water --- potentially toxic elements --- health risk assessment --- water quality --- amaranth seed --- extraction --- polyphenols --- amino acids --- apple chips --- drying --- physico-chemical characteristics --- sensory analysis --- corn --- deoxynivalenol --- food --- fumonisins --- mycotoxins --- zearalenone --- hempseed oil --- bread --- dough --- textural properties --- n/a --- Research. --- Biology.