springer copernicus feb 1992 (5 risultati)

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -There are many ways of introducing the concept of probability in classical, i. e, deter ministic, physics. This work is concerned with one approach, known as 'the method of arbitrary funetionJ. ' It was put forward by Poincare in 1896 and developed by Hopf in the 1930's. The idea is the following. There is always some uncertainty in our knowledge of both the initial conditions and the values of the physical constants that characterize the evolution of a physical system. A probability density may be used to describe this uncertainty. For many physical systems, dependence on the initial density washes away with time. Inthese cases, the system's position eventually converges to the same random variable, no matter what density is used to describe initial uncertainty. Hopf's results for the method of arbitrary functions are derived and extended in a unified fashion in these lecture notes. They include his work on dissipative systems subject to weak frictional forces. Most prominent among the problems he considers is his carnival wheel example, which is the first case where a probability distribution cannot be guessed from symmetry or other plausibility considerations, but has to be derived combining the actual physics with the method of arbitrary functions. Examples due to other authors, such as Poincare's law of small planets, Borel's billiards problem and Keller's coin tossing analysis are also studied using this framework. Finally, many new applications are presented.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 168 pp. Englisch.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Designed for food engineers and workers in food science laboratories, this lab manual provides a set of experiments that can be conducted in most food science laboratories or pilot plants. Covering important food engineering principles, each experiment contains a summary of the purpose of the lab, background information on significant theoretical concepts, and mathematical equations to be used for each given experiment. Question and problem sets are also included to expedite understanding. 304 pp. Englisch.

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This volume, the first in a series on the lactic acid bacteria, offers a series of reviews by carefully selected experts drawn from several countries. Although there have been a number of excellent conferences on the lactic acid bacteria in recent years there is no publication which brings together the topics explored so thoroughly in the present text. Several topics will have particular interest to the agriculture industry, including spoilage in sugar productions, lactic acid bacteria in plant silage and conversation/upgrading of other materials for use in animal feeding, coffee, and cocoa fermentations and the role of sporolactobacilli. A review of factors governing the competitive behavior of lactic acid bacteria in mixed cultures ties together a number of the themes developed in other chapters.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 512 pp. Englisch.

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This is a single-volume source of information on the world's oilseeds including major, minor, unexploited and non-edible oilseeds. The book discusses composition, processing technologies and utilization, including current developments, in the processing of oilseeds into oil, protein products and other by-products. The authors present tabular data on nutritional composition and oil characteristics and discuss technologies for removing anti-nutritional and toxic compounds. Oil extraction processes are discussed, and novel uses of major crops are presented.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 580 pp. Englisch.

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 366 pp. Englisch.