springer copernicus dez 1995 (8 risultati)

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Preface Objectives of This Book ¿ To teach calculus as a laboratory science, with the computer and software as the lab, and to use this lab as an essential tool in learning and using calculus. ¿ To present calculus and elementary differential equations with a minimum of fuss-through practice, not theory. ¿ To stress ideas of calculus, applications, and problem solving, rather than definitions, theorems, and proofs. ¿ Toemphasize numerical aspects: approximations, order of magnitude, concrete answers to problems. ¿ To organize the topics consistent with the needs of students in their concurrent science and engineering courses. The subject matter of calculus courses has developed over many years, much by negotiation with the disciplines calculus serves, particularly engineering. This text covers the standard topics in their conventional order. Mostly because of commercial pressures, calculus texts have grown larger and larger, trying to include everything that anyone conceivably would cover. Calculus texts have also added more and more expensive pizzazz, up to four colors now. This text is lean; it eliminates most of the 'fat' of recent calculus texts; it has a simple physical black/white format; it ignores much of current calculus 'culture'. The computer has forced basic changes in emphasis and how to teach calculus.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 348 pp. Englisch.

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The evidence that omega-3 fatty acids are essential for human development and most helpful to achieve good health throughout life is clearly documented by Dr. Joyce Nettleton in her new book Omega-3 Fatty Acids and Health. Omega 3 fatty acids are produced by the plants of the land and sea. The tissues of the body require the omega-3 fatty acids for their proper functioning just as they also need the omega-6 essential fatty acids. It is probable in man's evolutionary development that there has always been the proper balance between these two groups of essential fatty acids, but in the modern era with the provision of inexpensive vegetable oils it is possible that the pendulum for increased dietary omega-6 fatty acids in the form of linoleic acid has swung too far and the intake ofomega-3 fatty acids has actualIy declined. In particular, the 22 carbon omega 3 fatty acid, docosahexaenoic acid, which has six double bonds, is important in the membranes of brain cells, heart muscle cells, the rods and cones of the retina and spermatozoa. Docosahexaenoic acid is found only in foods such as fish and other sea life, having been synthesized by the phytoplankton of the waters. An outright deficiency of omega-3 fatty acids has led to a number of distur bances in animals and human infants such as impaired vision, abnormalities of the electroretinogram, of the eye and various behavioral aberrations.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 380 pp. Englisch.

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. During the past two decades a wide variety of packaging materials have been devised or developed to interact with the food. These packaging materials, which are designed to perform some desired role other than to provide an inert barrier to outside influences, are termed 'active packaging'. The benefits of active packaging are based on both chemical and physical effects. Active packaging concepts have often been presented to the food industry with few supporting results of background research. This manner of introduction has led to substantial uncertainty by potential users because claims have sometimes been based on extrapolation from what little proven information is available. The forms of active packaging have been chosen to respond to various food properties which are often unrelated to one another. For instance many packaging requirements for post harvest horticultural produce are quite different from those for most processed foods. The object of this book is to introduce and consolidate information upon which active packaging concepts are based. Scientists, technologists, students and regulators will find here the basis of those active packaging materials, which are either commercial or proposed. The book should assist the inquirer to understand how other concepts might be applied or where they should be rejected.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 276 pp. Englisch.

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enzymes. It provides an in-depth discussion of the dynamic aspects of enzyme structures and their relationship to the chemistry of catalysis. The book emphasizes aspects of the chemistry of enzyme structure and mechanism seldom covered in the food science literature. It includes a thorough discussion of the genetic modification of enzyme structures and functions with reference to specific food enzymes. More than 100 illustrations enhance the clarity of important concepts. Comprehensive references reflect the current state of knowledge on enzyme actions.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 412 pp. Englisch.

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 300 pp. Englisch.

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re placements. The last four chapters contain a most complete and up to-date treatment of nutrition, as well as the latest developments in analytical methods, flavor, and product development as they relate to oils and fats. This book contains the necessary information for an understand ing of how oils and fats are used in the food industry and how this information is used to set standards and meet performance goals. In a thoroughly readable way it is a how-to-do, hands-on treatise on using oils and fats for every major food use. ix Acknowledgments I gratefully acknowledge many friends at Procter & Gamble who provided updated material, some currently employed and some re cently retired. Fred J. Baur, formerly of Procter & Gamble, wrote the updated chapters related to Analytical Methods, Flavor, Nutri tion, and Dietary Considerations.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 356 pp. Englisch.

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 292 pp. Englisch.

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Metal protectin, including both metal treatments and coating systems. affords mutual protection for both can and contents. this book is the first reference to meld the knowledge of chemical companies and canmaking companies, covering materials and processes used in both protective and decorative aspects of metal packaging. Topics include basic substrates (aluminum and steel), demands of the markets served, basic metal-forming processes, and the specific decorative and protctive needs of different packaging types, with emphasis give to the technologies most likely to be used, such as ultraviolet curing. This practical reference gives readers a backround and familiarity with terminology and technology and gives insight into why certain technologies are used over others.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 372 pp. Englisch.