Книги жанра технические науки
The expansion and popularity of the Internet, along with the addition of wireless data functionality to wireless networks, has also contributed greatly to the growth of the wireless industry. In fact, the anticipated consumer demand for high bandwidth wireless data is commonly seen as the driving force behind current network upgrades and expansions. The number and types of companies aggressively i…
In the last fifty years, extensive studies have been carried out worldwide in the field of adaptive array systems. However, far from being a mature technology with little research left to tackle, there is seemingly unlimited scope to develop the fundamental characteristics and applications of adaptive antennas for future 3G and 4G mobile communications systems, ultra wideband wireless and satellit…
A state-of-the-art guide to middleware technologies, and their pivotal role in communications networks. Middleware is about integration and interoperability of applications and services running on heterogeneous computing and communications devices. The services it provides – including identification, authentication, authorization, soft-switching, certification and security – are used in a vast ran…
Combining the knowledge involved in process engineering and process modeling, this is the first book to cover all modeling methods applicable to process intensification. Both the editors and authors are renowned experts from industry and academia in the various fields of process modeling and integrated chemical processes. Following an introduction to the topic, the book goes on to look at equipmen…
Spanning the entire field from fundamentals to applications in material science, this one-stop source is the first comprehensive reference for polymer, physical and surface chemists, materials scientists, chemical engineers, and those chemists working in industry. From the contents: * Introduction: Living Free Radical Polymerization and the RAFT Process * Fundamental Structure-Reactivity Correlati…
Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keepin…
The crucial subject of the shelf life of food products affects the manufacture, processing, distribution, sale and consumption of all foods. It is a hot topic that is on the mind of every 21st Century consumer and cannot be ignored. Following the clear and concise style of the Blackwell Food Industry Briefing Series, Shelf Life allows the reader to dip in and discover or re-discover how to manage …
Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavor sensors change as the food is eaten, measurements of the changes in stimuli wi…
The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations. Brined cheeses such as feta and halloumi have seen a large increase in popularity a…
Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such…
The mixing of liquids, solids and gases is one of the most common unit operations in the food industry. Mixing increases the homogeneity of a system by reducing non-uniformity or gradients in composition, properties or temperature. Secondary objectives of mixing include control of rates of heat and mass transfer, reactions and structural changes. In food processing applications, additional mixing …
This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a …
Since the publication of the first edition (1994) there have been rapid developments in the application of hydrology, geomorphology and ecology to stream management. In particular, growth has occurred in the areas of stream rehabilitation and the evaluation of environmental flow needs. The concept of stream health has been adopted as a way of assessing stream resources and setting management goals…
The migration of immersive media towards telecommunication applications is advancing rapidly. Impressive progress in the field of media compression, media representation, and the larger and ever increasing bandwidth available to the customer, will foster the introduction of these services in the future. One of the key components for the envisioned applications is the development from two-dimension…
The only all-inclusive treatment of holography—from fundamental principles to the most advanced concepts While several existing texts cover different aspects of the field of holography, none provides a complete, up-to-date, and accessible view of its popular, scientific, and engineering aspects. Now, from an author team that includes one of the world's pioneers in the field, Holographic Imaging fi…