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From its early beginnings in the fifties and sixties, the field of neural networks has been steadily developing to become one of the most interdisciplinary areas of research within computer science. This volume contains a selection of papers from WIRN Vietri-99, the 11th Italian Workshop on Neural Nets. This annual event, sponsored, amongst others, by…
This is a book about computer graphics. It is aimed primarily at anyone wishing to develop graphics applications for Windows 98 and attempts to provide a quick and clear introduction to the subject without encumbering the reader in a mass of extraneous details. The application of object oriented techniques to graphics programming is a principal…
This volume contains the Proceedings of the 8th Italian Workshop on Neural Nets WIRN VIETRI-96, organized by the International Institute for Advanced Scientific Studies “Eduardo R. Caianiello” and by the Societa Italiana Reti Neuroniche (SIREN). We would like to thank Professor L.B. Almeida who agreed to deliver an invited lecture which is included in these…
Extensional Constructs in Intensional Type Theory presents a novel approach to the treatment of equality in Martin-Loef type theory (a basis for important work in mechanised mathematics and program verification). Martin Hofmann attempts to reconcile the two different ways that type theories deal with identity types. The book will be of interest particularly to researchers…
This volume contains the Proceedings of the 9th Italian Workshop on Neural Nets WIRN VIETRI-97, organised by the International Institute for Advanced Scientific Studies ((Eduardo R. Caianiello” (IIASS), the Societa Italiana Reti Neuroniche (SIREN) and the IEEE NNC Italian RIG. As in the previous editions some invited and reviewed talks on updated subjects are presented…
Food Chemical Risk Analysis provides an introduction to the sciences of food chemistry and risk analysis and demonstrates how the potential hazards associated with food chemicals can be assessed and managed. Food scares are never far from the news and particular attention is therefore focused on the consumer perception of risk and risk communication. Leading…
As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps…
‘Analysis of Food Contaminants’ was published in 1984 by Elsevier Applied Science Publishers and 10 years later I was asked to consider producing an updated second edition. Surprisingly little has really changed in a decade in terms of the public interest in food safety and the continued vigilance of Government in monitoring the food supply…
Drying is traditionally defined as that unit operation which converts a liquid, solid or semi-solid feed material into a solid product of significantly lower moisture content. In most, although not all, cases it involves the application of thermal energy, which causes water to evaporate into the vapour phase. In practice, this definition encompasses a number…
The first edition of Cold and Chilled Storage Technology was prepared at a time when great changes were taking place in the industry that were hard to put into clear perspective. For example, the CFClozone layer problem was identified, the Montreal Protocol was signed and experts from many disci- plines were already proposing ‘solutions’ to…
This book has been written to ensure that it will be of benefit to industrial analysts. Most chapters explain some of the relevant theory as well as give some historical references to place the technique in its proper context. In addition the book should appeal to academic scientists who require a good source of applications…
… a useful resource for anybody engaged in the manufacture and development of flatbread.’-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic…
Protein functionality is big business in the food industry, both academic and commercial. This reflects the fascination of protein chemistry and the commercial value of proteins in giving texture and substance to foods. My first encounter with the subject came about through an interest in assessing the extent of thermal damage in spray-dried proteins. A…
It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences…
The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various states of supramolecular and microscopic organization. The objective is to relate the equilibrium and dynamic properties of the system to the inter- actions amongst the constituent molecular and particulate entities. The emphasis…
The subject of sweeteners continues to advance and expand, but the progress that is being made may not be apparent for all to see, owing to changes that have been taking place in how research is funded and the locations where it is now mainly done. In former times scientific advancement was rated as a…
