Kategoria BISAC: Medical >> General

Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality. The book discusses the influence of additives on pre- and postprocessed food biopolymers; the development of databases and construction of state diagrams to...

Focuses on the interaction between algebra and algebraic geometry, including high-level research papers and surveys contributed by over 40 top specialists representing more than 15 countries worldwide. Describes abelian groups and lattices, algebras and binomial ideals, cones and fans, affine and projective algebraic varieties, simplicial and cellular complexes, polytopes, and arithmetics.

Answering the need for information that could revolutionize the development of alternate solar energy sources and the reduction of atmospheric contaminants, Semiconductor Photochemistry and Photophysics reflects renewed interest inspired by the unique properties of nanocrystalline semiconductor particles. It provides a thorough overview and describes fundamental research aimed at understanding the underlying mechanisms of the cells and looks at the application of nanocrystalline TiO2 as a photocatalyst for environmental remediation. Key topics include semiconductor photoelectrochemistry,...

This text offers a selection of papers on singularity theory presented at the Sixth Workshop on Real and Complex Singularities held at ICMC-USP, Brazil. It should help students and specialists to understand results that illustrate the connections between singularity theory and related fields. The authors discuss irreducible plane curve singularities, openness and multitransversality, the distribution Afs and the real asymptotic spectrum, deformations of boundary singularities and non-crystallographic coxeter groups, transversal Whitney topology and singularities of Haefliger foliations,...

The first...

Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using...