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1. |
Record Nr. |
UNINA9910480950703321 |
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Autore |
Cwikel M (Michael), <1948-> |
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Titolo |
Interpolation of weighted Banach lattices : a characterization of relatively decomposable Banach lattices / / Michael Cwikel, Per G. Nilsson, Gideon Schechtman |
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Pubbl/distr/stampa |
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Providence, Rhode Island : , : American Mathematical Society, , [2003] |
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©2003 |
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ISBN |
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Descrizione fisica |
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1 online resource (142 p.) |
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Collana |
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Memoirs of the American Mathematical Society, , 0065-9266 ; ; number 787 |
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Altri autori (Persone) |
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CwikelM <1948-> (Michael) |
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Disciplina |
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Soggetti |
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Banach lattices |
Interpolation |
Electronic books. |
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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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Note generali |
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"Volume 165, number 787 (end of volume)." |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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""Table of Contents""; ""Interpolation of weighted Banach lattices""; ""0. Introduction""; ""1. Definitions, terminology and preliminary results""; ""2. The main results""; ""3. A uniqueness theorem""; ""4. Two properties of the K-functional for a couple of Banach lattices""; ""5. Characterizations of couples which are uniformly Calderon-Mityagin for all weights""; ""6. Some uniform boundedness principles for interpolation of Banach lattices""; ""7. Appendix: Lozanovskii's formula for general Banach lattices of measurable functions""; ""References"" |
""A characterization of relatively decomposable Banach lattices""""1. Introduction""; ""2. Equal norm upper and lower p�estimates and some other preliminary results""; ""3. Completion of the proof of the main theorem""; ""4. Application to the problem of characterizing interpolation spaces""; ""References"" |
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2. |
Record Nr. |
UNINA9910595077903321 |
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Autore |
Wang Qiang |
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Titolo |
Frontier Research on the Processing Quality of Cereal and Oil Food |
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Pubbl/distr/stampa |
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Descrizione fisica |
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1 online resource (174 p.) |
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Soggetti |
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Biology, life sciences |
Research & information: general |
Technology, engineering, agriculture |
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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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As everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the quality of cereal and oil food is also improved significantly. Behind this, major nutrients of grain and oil, including protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry wordwide. |
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