1 Table of Contents: “... INTRODUCTION; 4.2 PHYSICOCHEMICAL PARAMETERS; 4.3 COLOR; 4.4 TEXTURE; 4.5 FLAVOR; 4.6 VITAMINS; 4.7...”

2 Table of Contents: “... and infrared techniques for image acquisition in the food and beverage industries; 1.1 Introduction; 1.2...”

3 Table of Contents: “...Part I. Introduction, key technologies and significant areas of development -- part II. Robotics...”

4 Table of Contents: “... in particular) -- 2. FTIR spectroscopy combined with multivariate analysis in quality analysis of fats and oils...”