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1. |
Record Nr. |
UNINA9910357843203321 |
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Titolo |
Algebra, Codes and Cryptology : First International Conference, A2C 2019 in honor of Prof. Mamadou Sanghare, Dakar, Senegal, December 5–7, 2019, Proceedings / / edited by Cheikh Thiecoumba Gueye, Edoardo Persichetti, Pierre-Louis Cayrel, Johannes Buchmann |
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Pubbl/distr/stampa |
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 |
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ISBN |
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Edizione |
[1st ed. 2019.] |
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Descrizione fisica |
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1 online resource (246 pages) |
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Collana |
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Communications in Computer and Information Science, , 1865-0937 ; ; 1133 |
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Disciplina |
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Soggetti |
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Computer networks |
Cryptography |
Data encryption (Computer science) |
Data protection |
Numerical analysis |
Computer vision |
Computer Communication Networks |
Cryptology |
Data and Information Security |
Numerical Analysis |
Computer Vision |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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This book presents refereed proceedings of the First International Conference on Algebra, Codes and Cryptology, A2C 2019, held in Dakar, Senegal, in December 2019. The 14 full papers were carefully reviewed and selected from 35 submissions. The papers are organized in topical sections on non-associative and non-commutative algebra; code, cryptology and information security. |
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2. |
Record Nr. |
UNINA9910557895403321 |
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Autore |
Raymundo Anabela |
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Titolo |
Rheology and Quality Research of Cereal-Based Food |
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Pubbl/distr/stampa |
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Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
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Descrizione fisica |
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1 online resource (132 p.) |
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Soggetti |
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Biology, life sciences |
Food & society |
Research & information: general |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumer acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties and, therefore, rheology is an important tool for the food cereal industries. These are topics that act as driving forces for innovation and will be discussed in the present Special Issue. |
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