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Record Nr. |
UNINA9910917194103321 |
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Autore |
Lange Kenneth |
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Titolo |
Applied Probability / / by Kenneth Lange |
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Pubbl/distr/stampa |
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New York, NY : , : Springer US : , : Imprint : Springer, , 2024 |
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ISBN |
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9781071641729 |
9781071641712 |
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Edizione |
[3rd ed. 2024.] |
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Descrizione fisica |
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1 online resource (608 pages) |
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Collana |
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Springer Texts in Statistics, , 2197-4136 |
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Disciplina |
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Soggetti |
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Statistics |
Probabilities |
Computer science - Mathematics |
Mathematical statistics |
Mathematics - Data processing |
Estadística matemàtica |
Matemàtica aplicada |
Statistical Theory and Methods |
Probability Theory |
Probability and Statistics in Computer Science |
Computational Mathematics and Numerical Analysis |
Llibres electrònics |
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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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Nota di contenuto |
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Basic Notions of Probability Theory -- Calculation of Expectations -- Convexity, Optimization, and Inequalities -- Combinatorics -- Combinatorial Optimization -- Poisson Processes -- Discrete-Time Markov Chains -- Continuous-Time Markov Chains -- Branching Processes -- Martingales -- Diffusion Processes -- Asymptotic Methods -- Numerical Methods -- Poisson Approximation -- Number Theory -- Entropy -- Appendix: Mathematical Review. |
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Sommario/riassunto |
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Applied Probability presents a unique blend of theory and applications, with special emphasis on mathematical modeling, computational techniques, and examples from the biological sciences. Chapter 1 reviews elementary probability and provides a brief survey of relevant |
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results from measure theory. Chapter 2 is an extended essay on calculating expectations. Chapter 3 deals with probabilistic applications of convexity, inequalities, and optimization theory. Chapters 4 and 5 touch on combinatorics and combinatorial optimization. Chapters 6 through 11 present core material on stochastic processes. If supplemented with appropriate sections from Chapters 1 and 2, there is sufficient material for a traditional semester-long course in stochastic processes covering the basics of Poisson processes, Markov chains, branching processes, martingales, and diffusion processes. This third edition includes new topics and many worked exercises. The new chapter on entropy stresses Shannon entropy and its mathematical applications. New sections in existing chapters explain the Chinese restaurant problem, the infinite alleles model, saddlepoint approximations, and recurrence relations. The extensive list of new problems pursues topics such as random graph theory omitted in the previous editions. Computational probability receives even greater emphasis than earlier. Some of the solved problems are coding exercises, and Julia code is provided. Mathematical scientists from a variety of backgrounds will find Applied Probability appealing as a reference. This updated edition can serve as a textbook for graduate students in applied mathematics, biostatistics, computational biology, computer science, physics, and statistics. Readers should have a working knowledge of multivariate calculus, linear algebra, ordinary differential equations, and elementary probability theory. |
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2. |
Record Nr. |
UNINA9910974883203321 |
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Autore |
Stear C. A |
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Titolo |
Handbook of Breadmaking Technology / / by C. A. Stear |
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Pubbl/distr/stampa |
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New York, NY : , : Springer US : , : Imprint : Springer, , 1990 |
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ISBN |
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Edizione |
[1st ed. 1990.] |
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Descrizione fisica |
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1 online resource (XII, 848 p. 13 illus.) |
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Disciplina |
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Soggetti |
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Food science |
Food Science |
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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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Bibliographic Level Mode of Issuance: Monograph |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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1. Fundamental Dynamics of the Mixing Process, and Their Implications for Dough Rheological Behaviour, Process Control and Optimization -- 1.1 Theoretical Model to Explain the Doughmaking Process -- 1.2 Application of Fundamental Dough-Mixing Parameters -- 1.3 Fundamental Considerations Concerning Dough Rheological Elements and Dynamic Mixing Parameters -- 1.4 Water-Binding Capacity of Dough Components and Dough Consistency Control -- 1.5 Effects of Dough Additives -- 1.6 Chemical bonding during doughmaking -- 1.7 Typical Formulation and Process Schedules (including Case Studies) for Wheat and Rye Breads employed in Western and Eastern Europe and North America -- 1.8 Measurement and Control Techniques for Raw Materials and Process Variables -- 1.9 Weigher-Mixer Functions and Diverse Types of Mixers and Mixing-Regimes -- 2. Fermentation of Wheat- and Rye-Flour Doughs -- 2.1 Introduction -- 2.2 Industrial Propagation and Production of Yeast for the Baking Industry -- 2.3 Chemical Changes in Yeasted Doughs during Fermentation -- 2.4 Wheat- and Rye-Sours and Sour-Dough Processing -- 2.5 Formulation and Processing Techniques for Specialty-Breads -- 3. The Baking Process -- 3.1 Aims and Requirements of the Baking Process -- 3.2 Elements of the Baking Process and their Control -- 3.3 Energy Sources, Types of Oven and Oven Design -- 3.4 Control Technology and Energy Recovery -- 3.5 Bread Cooling and Setting -- 3.6 Dough and Bread Preservation -- 3.7 A Preview of the 1990s and Changes in Product Demand and Supply -- 4. Notes And References -- 4.1 Notes |
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and References for Part 1 -- 4.2 Notes and References for Part 2 -- 4.3 Notes and References for Part 3. |
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Sommario/riassunto |
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The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place. |
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