Crc press jul 2005 (4 risultati)

Buch. Condizione: Neu. Neuware - Until now, developers and researchers interested in the design, operation, and performance of Bluetooth networks have lacked guidance about potential answers and the relative advantages and disadvantages of performance solutions.Performance Modeling and Analysis of Bluetooth Networks: Polling, Scheduling, and Traffic Control summarizes the research on the performance of Bluetooth networks, including both piconets and scatternets, conducted since 2001. The book provides insights into the performance of Bluetooth networks through an analytical approach based upon queuing theory and discrete event simulation. It also proposes and validates solutions for common problems that are not covered by the official Bluetooth specifications. This volume allows developers and researchers to enrich their knowledge of performance issues and become better equipped to solve problems related to the design, deployment, and operation of Bluetooth networks.…

Buch. Condizione: Neu. Neuware - This text offers previously elusive information on state-of-the-art Russian metallurgic technology of titanium alloys. It details their physical, mechanical, and technological properties, as well as treatments and applications in various branches of modern industry, particularly aircraft and aerospace construction. Titanium Alloys: Russian Aircraft and Aerospace Applications addresses all facets of titanium alloys in aerospace and aviation technology, including specific applications, fundamentals, composition, and properties of commercial alloys. It is useful for all students and researchers interested in the investigation and applications of titanium. …

Buch. Condizione: Neu. Neuware - Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation between dietary lipids and health, there has not been a single-source guide specifically devoted to functional lipids - until now.The Handbook of Functional Lipids is a comprehensive reference that illustrates the science and applications of lipids in foods. The editor has divided the text into four parts for easy reference regarding topics that: explore the isolation, production, and concentration of functional lipids; explain how lipids provide food functionality; determine how lipids are engaged in health and nutritional functionality; and examine the role of biotechnology in functional lipids and discern their market potential.These sections synthesize the collaborative efforts of international experts at the forefront of lipid science and technology. They provide in-depth treatment for each subject in a straightforward and easy to read manner, making the Handbook of Functional Lipids a must-have resource for those interested in this rapidly growing field.…

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:Flavor and the Information Age Food/Flavor interactionsFlavoring materials and flavor potentiatorsChanges to food flavors during processingOff-Flavors in foodsPerformance of flavors during processing and storageApplications of flavorings in processingOne of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings. Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field. 514 pp. Englisch.…