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Hardware Software Co-Design of a Multimedia SOC Platform is one of the first of its kinds to provide a comprehensive overview of the design and implementation of the hardware and software of an SoC platform for multimedia applications. Topics covered in this book range from system level design methodology, multimedia algorithm implementation, a sub-word parallel, single-instruction-multiple data (SIMD) processor design, and its virtual platform implementation, to the development of an SIMD parallel compiler as well as a real-time operating system (RTOS). Hardware Software...

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods.

Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.

• Discusses...

Interval-Censored Time-to-Event Data: Methods and Applications collects the most recent techniques, models, and computational tools for interval-censored time-to-event data. Top biostatisticians from academia, biopharmaceutical industries, and government agencies discuss how these advances are impacting clinical trials and biomedical research.

Divided into three parts, the book begins with an overview of interval-censored data modeling, including nonparametric estimation, survival functions, regression analysis, multivariate data analysis, competing risks...

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients.

This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods.

• Explores texture as an important aspect of consumer food...