Near Infrared Spectroscopic Studies of Starch and Water in Some Processed Cereal Foods

1996 ◽  
Vol 4 (1) ◽  
pp. 195-200 ◽  
Author(s):  
B.G. Osborne
Keyword(s):  
Hydrogen Bonding ◽  
Wheat Flour ◽  
Near Infrared ◽  
Spectroscopic Studies ◽  
Reflectance Spectra ◽  
Spectral Features ◽  
Bread Crumb ◽  
Starch Structure ◽  
Infrared Spectroscopic

Near infrared (NIR) reflectance spectra of wheat flour, dried extrudates and bread crumb over the range 1350–1650 nm exhibit similar features which provide information about the changes in starch structure which take place during their processing or aging. It is postulated that the observed spectral features are related to changes in the states of hydrogen bonding of O–H bonds in starch and water.

scholarly journals Spectroscopy of the Ionizing Sources of UC HII Regions

2002 ◽  
Vol 12 ◽  
pp. 167-169
Author(s):  
Margaret M. Hanson
Keyword(s):  
Near Infrared ◽  
Massive Stars ◽  
Hii Regions ◽  
Spectroscopic Studies ◽  
Physical Conditions ◽  
Early Stages ◽  
Infrared Spectroscopic

AbstractThe utility of near-infrared, spectroscopic studies of central ionizing sources of UC HII regions is presented, in conjunction with a recently available, sophisticated atmospheric code, to constrain the physical conditions and environment of very massive stars at extremely early stages of evolution.

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