Ozaki – författare

This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.

More than four decades have passed since surface-enhanced Raman scattering (SERS) was discovered. In today's world SERS has been established as a plasmon-based spectroscopy with ultra-high sensitivity and versatility at the forefront of the developments in plasmonics. SERS has been developing with the advances in nanoscience and nanotechnology. The "SERS world" has grown up markedly for the last 20 years or so, and recently the wider concept of, plasmon-enhancedspectroscopy was born. Plasmon-enhanced spectroscopy contains not only SERS but also tip-enhanced Raman scattering (TERS), surface-enhanced infrared absorption (SEIRA), surface-enhanced fluorescence (SEF), and more. Through these novel spectroscopies various amazing properties of plasmons have becomeknown, providing new exciting research fields. One of the main purposes of the book is to convey the enthusiastic discussion on plasmon-enhanced spectroscopy at the symposium to the scientific community.This book reports leading-edge advances in the theory of plasmonic enhancement and application of plasmon-enhanced spectroscopy to biology, chemistry, physics, materials science, and medicine. Many books have been published about SERS, but this may be the first time that a book on a wide area of plasmon-enhanced spectroscopy has ever been published. The book consists of two volumes; the first volume contains the introductory review by George Schatz followed by eight chapters, which are mainlyconcerned with SERS.