This reference/text discusses the structure and concepts of multivariable control systems, offering a balanced presentation of theory, algorithm development, and methods of implementation.; The book contains a powerful software package - L.A.S (Linear Algebra and Systems) which provides a tool for verifying an analysis technique or control design.; Reviewing the fundamentals of linear algebra and system theory, Algorithms for Computer-Aided Design of Multivariable Control Systems: supplies a solid basis for understanding multivariable systems and their characteristics; highlights the most...

This work presents traditional methods and current techniques of incorporating the computer into closed-loop dynamic systems control, combining conventional transfer function design and state variable concepts. Digital Control Designer - an award-winning software program which permits the solution of highly complex problems - is included (3.5 IBM-compatible disk). This edition: supplies new coverage of the Ragazzini technique; describes digital filtering, including Butterworth prototype filters; and more. A solutions manual is included for instructors.

Offers a detailed introduction to the fundamental phenomena that govern cell adhesion and describes bioengineering processes that employ cell adhesion, focusing on both biochemical and biomedical applications. All industrially relevant issues of cell adhesion - from basic concepts, quantitative experiments, and mathematical models to applications in bioreactors and other process equipment - are examined.

This text presents data on the physiochemical properties, functions and metabolism, toxicological and pharmacological effects, regulatory control, antimicrobial resistance, and consumer perceptions of food residue regulation.

This work examines the exaggerations, misunderstandings and muddled terminology that often characterize the controversies regarding the safety of food irradiation. It sets out to untangle the conflicting claims asserted by the proponents and opponents of this modern method of food processing. Information is drawn from international scientific and political bodies. This edition: presents results from recent studies on the wholesomeness of irradiated foods; considers practical aspects of food irradiation, regulation, control and consumer acceptance; discusses developments in the identification...

This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods. It assesses the relative strengths of traditional and modern analysis techniques. The book covers all mandatory dietary components and many optional nutritients specified by the new labelling regulations of the Food and Drug Administration and the US Department of Agriculture Food Safety and Inspection Service.

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.

Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification.

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more. student price which is available on request from Marcel Dekker, Inc.

"Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition."