02907oam 2200481 450 991029970630332120190911112726.03-642-39572-410.1007/978-3-642-39572-7(OCoLC)863233739(MiFhGG)GVRL6WSW(EXLCZ)99371000000007425420130918d2014 uy 0engurun|---uuuuatxtccrRecent advances in radial basis function collocation methods /Wen Chen, Zhuo-Jia Fu, C.S. Chen1st ed. 2014.Heidelberg [Germany] :Springer,2014.1 online resource (x, 90 pages) illustrations (some color)SpringerBriefs in Applied Sciences and Technology,2191-530X"ISSN: 2191-530X."3-642-39571-6 Includes bibliographical references.Introduction -- Radial basis functions -- Different formulations of the Kansa method – domain discretization -- Boundary-type RBF collocation methods -- Open issues and Perspectives.This book surveys the latest advances in radial basis function (RBF) meshless collocation methods which emphasis on recent novel kernel RBFs and new numerical schemes for solving partial differential equations. The RBF collocation methods are inherently free of integration and mesh, and avoid tedious mesh generation involved in standard finite element and boundary element methods. This book focuses primarily on the numerical algorithms, engineering applications, and highlights a large class of novel boundary-type RBF meshless collocation methods. These methods have shown a clear edge over the traditional numerical techniques especially for problems involving infinite domain, moving boundary, thin-walled structures, and inverse problems. Due to the rapid development in RBF meshless collocation methods, there is a need to summarize all these new materials so that they are available to scientists, engineers, and graduate students who are interest to apply these newly developed methods for solving real world’s problems. This book is intended to meet this need. Prof. Wen Chen and Dr. Zhuo-Jia Fu work at Hohai University. Prof. C.S. Chen works at the University of Southern Mississippi.SpringerBriefs in applied sciences and technology.Radial basis functionsCollocation methodsRadial basis functions.Collocation methods.511.42Chen Wenauthttp://id.loc.gov/vocabulary/relators/aut886501Fu Zhuo-JiaChen C. S.MiFhGGMiFhGGBOOK9910299706303321Recent Advances in Radial Basis Function Collocation Methods1979667UNINA05368nam 2200673Ia 450 991014438460332120200520144314.09780470385036ebook0470385030ebook97812814502411281450243978661145024366114502469780470384817ebook0470384816ebook(CKB)1000000000687199(EBL)353503(OCoLC)437219630(SSID)ssj0000137062(PQKBManifestationID)11150571(PQKBTitleCode)TC0000137062(PQKBWorkID)10084919(PQKB)10314601(MiAaPQ)EBC353503(Perlego)2757364(EXLCZ)99100000000068719919970428d1997 uy 0engurbn#---uuuuutxtrdacontentcrdamediacrrdacarrierDescriptive sensory analysis in practice /edited by M.C. Gacula, JrTrumbull, CT Food & Nutrition Pressc19971 online resource (712 pages) illustrationsDescription based upon print version of record.9780917678370 0917678370 Includes bibliographical references and index.DESCRIPTIVE SENSORY ANALYSIS IN PRACTICE; CONTENTS; 1.0 INTRODUCTION; 1.1 DESCRIPTIVE SENSORY ANALYSIS METHODS; 1.2 FLAVOR PROFILES: A NEW APPROACH TO FLAVOR PROBLEMS; 1.3 SENSORY EVALUATION BY QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.4 THE SELECTION AND USE OF JUDGES FOR DESCRIPTIVE PANELS; 1.5 EXAMINING METHODS TO TEST FACTOR PATTERNS FOR CONCORDANCE; 1.6 QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.7 IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTS; 1.8 THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS; 1.9 ILLUSTRATIVE EXAMPLES OF PRINCIPAL COMPONENTS ANALYSIS1.10 REDUCING THE NOISE CONTAINED IN DESCRIPTIVE SENSORY DATA1.11 EXPERTS VERSUS CONSUMERS: A COMPARISON; 2.0 DAIRY PRODUCTS; 2.1 SENSORY ASPECTS OF MATURATION OF CHEDDAR CHEESE BY DESCRIPTIVE ANALYSIS; 2.2 SENSORY PROFILING OF DULCE DE LECHE, A DAIRY BASED CONFECTIONARY PRODUCT; 2.3 SENSORY PROPERTIES OF FERMENTED MILKS: OBJECTIVE REDUCTION OF AN EXTENSIVE SENSORY VOCABULARY; 2.4 MEASURING SOURCES OF ERROR IN SENSORY TEXTURE PROFILING OF ICE CREAM; 2.5 EFFECTS OF STARTER CULTURES ON SENSORY, PROPERTIES OF SET-STYLE YOGHURT DETERMINED BY QUANTITATIVE DESCRIPTIVE ANALYSIS2.6 THE USE OF STANDARDIZED FLAVOR LANGUAGES AND QUANTITATIVE FLAVOR PROFILING TECHNIQUE FOR FLAVORED DAIRY PRODUCTS3.0 MEATS; 3.1 DEVELOPMENT OF A TEXTURE PROFILE PANEL FOR EVALUATING RESTRUCTURED BEEF STEAKS VARYING IN MEAT PARTICLE SIZE; 3.2 A STANDARDIZED LEXICON OF MEAT WOF DESCRIPTORS; 3.3 DEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES; 3.4 A TECHNIQUE FOR THE QUANTITATIVE SENSORY EVALUATION OF FARM-RAISED; 4.0 ALCOHOLIC BEVERAGES; 4.1 SENSORY PROFILING OF BEER BY A MODIFIED QDA METHOD4.2 FACTOR ANALYSIS APPLIED TO WINE DESCRIPTORS4.3 DESCRIPTIVE ANALYSIS AND QUALITY RATINGS OF 1976 WINES FROM FOUR BORDEAUX COMMUNES; 4.4 SENSORY PANEL TRAINING AND SCREENING FOR DESCRIPTIVE ANALYSIS OF THE AROMA OF PINOT NOIR WINE FERMENTED BY SEVERAL STRAINS OF MALOLACTIC BACTERIA; 4.5 DESCRIPTIVE ANALYSIS OF PINOT NOIR WINES FROM CARNEROS, NAPA AND SONOMA; 4.6 DESCRIPTIVE ANALYSIS FOR WINE QUALITY EXPERTS DETERMINING APPELLATIONS BY CHARDONNAY WINE AROMA; 5.0 TEXTILE MATERIALS; 5.1 THE JUDGMENT OF HARSHNESS OF FABRICS; 5.2 MEASUREMENT OF FABRIC AESTHETICS ANALYSIS OF AESTHETIC COMPONENTS5.3 DEVELOPMENT OF TERMINOLOGY TO DESCRIBE THE HANDFEEL PROPERTIES OF PAPER AND FABRICS6.0 GENERAL APPLICATIONS; 6.1 THE USE OF FREE-CHOICE PROFILING FOR THE EVALUATION OF COMMERCIAL PORTS; 6.2 A COMPARISON OF THE AROMAS OF SIX COFFEES CHARACTERISED BY CONVENTIONAL PROFILING, SCALING METHODS, FREE-CHOICE PROFILING AND SIMILARITY; 6.3 EVALUATION AND APPLICATIONS OF ODOR PROFILING; 6.4 COMPONENT AND FACTOR ANALYSIS APPLIED TO DESCRIPTORS FOR TEA SWEETENED WITH SUCROSE AND WITH SACCHARIN6.5 INTENSITY VARIATION DESCRIPTIVE METHODOLOGY: DEVELOPMENT AND APPLICATION OF A NEW SENSORY EVALUATION TECHNIQUEIn defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the ""Flavor Profile"" that laid the foundation for the development of current desriptive techniques used today in academia and industry. Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) DescriptivFoodSensory evaluationSensory evaluationFoodSensory evaluation.Sensory evaluation.664/.07Gacula Maximo C859688MiAaPQMiAaPQMiAaPQBOOK9910144384603321Descriptive sensory analysis in practice4198726UNINA