03448nam 2200481 450 99646536710331620210211234015.03-030-36375-910.1007/978-3-030-36375-8(CKB)4100000011445386(DE-He213)978-3-030-36375-8(MiAaPQ)EBC6348885(PPN)250222558(EXLCZ)99410000001144538620210211d2020 uy 0engurnn|008mamaatxtrdacontentcrdamediacrrdacarrierApplying data science how to create value with artificial intelligence /Arthur K. Kordon1st ed. 2020.Cham, Switzerland :Springer,[2020]©20201 online resource (XXXII, 494 p. 262 illus., 195 illus. in color.) 3-030-36374-0 Part I, From Business Problems to Data Science -- Data Science Based on Artificial Intelligence -- Business Problems Dependent on Data -- Artificial Intelligence-Based Data Science Solutions -- Integrate and Conquer -- The Lost-in-Translation Trap -- Part II, The AI-Based Data Science Toolbox -- The AI-Based Data Science Workflow -- Problem Knowledge Acquisition -- Data Preparation -- Data Analysis -- Model Development -- The Model Deployment Life Cycle -- Part III, AI-Based Data Science in Action -- Infrastructure -- People -- Applications of AI-Based Data Science in Manufacturing -- Applications of AI-Based Data Science in Business -- How to Operate AI-Based Data Science in a Business -- How to Become an Effective Data Scientist -- Glossary.This book offers practical guidelines on creating value from the application of data science based on selected artificial intelligence methods. In Part I, the author introduces a problem-driven approach to implementing AI-based data science and offers practical explanations of key technologies: machine learning, deep learning, decision trees and random forests, evolutionary computation, swarm intelligence, and intelligent agents. In Part II, he describes the main steps in creating AI-based data science solutions for business problems, including problem knowledge acquisition, data preparation, data analysis, model development, and model deployment lifecycle. Finally, in Part III the author illustrates the power of AI-based data science with successful applications in manufacturing and business. He also shows how to introduce this technology in a business setting and guides the reader on how to build the appropriate infrastructure and develop the required skillsets. The book is ideal for data scientists who will implement the proposed methodology and techniques in their projects. It is also intended to help business leaders and entrepreneurs who want to create competitive advantage by using AI-based data science, as well as academics and students looking for an industrial view of this discipline.Artificial intelligenceBusinessData processingBig dataArtificial intelligence.BusinessData processing.Big data.658.0563Kordon Arthur K.994821MiAaPQMiAaPQMiAaPQBOOK996465367103316Applying data science2278658UNISA01172nam0 22002771i 450 UON0002639320231205102041.63020020107f1996 |0itac50 baengJP|||| 1||||Butoh In the Late 1980sby Kazuko Kuniyoshitr. by Richard HartTokyoJapan Foundation[1996] 14 p.ill. ; 26 cm001UON000263902001 Performing Arts in Japan Now210 Tokyothe Japan Foundation, v.ill. ; 26 cmTEATRO GIAPPONESESEC. XXUONC001316FIJPTōkyōUONL000031GIA IX HGIAPPONE - ARTI - MUSICA, TEATRO, CINEMA, DANZAAKUNIYOSHIKazukoUONV018051643468HARTRichardUONV018048Japan FoundationUONV246675650ITSOL20240220RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00026393SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI GIA IX H 177 (3) SI SA 84581 7 177 (3) Butoh In the Late 1980s1200789UNIOR05713nam 2201573z- 450 991055769310332120220111(CKB)5400000000044600(oapen)https://directory.doabooks.org/handle/20.500.12854/76392(oapen)doab76392(EXLCZ)99540000000004460020202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierQualitative and Nutritional Improvement of Cereal-Based Foods and BeveragesBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (306 p.)3-0365-0706-X 3-0365-0707-8 Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book "Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages" collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old-if not ancient-group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators.Research & information: generalbicsscalmond skinsalpha-amylase inhibitionamaranthamino acidsanthocyaninsanti-inflammatory activityantioxidant capacityantioxidant propertiesbakery productsbioactive compoundsbiscuitsbreadby-productbyproductscerealcereal beveragecereal-based ready-to-drink beveragechemical characterizationchickpeachildcoffee silverskinconsumer acceptabilityconvenient meal replacement (CMR)dietary fiberdjulisdough rheologyextreme vertices mixture designextruded productsextrusionextrusion-cookingfermentationfiberflaxseedfocacciafood aidfood qualityfortificationfortified blended foods (FBFs)fortified pastafunctionalfunctional foodsgamma-amino butyric acid (GABA)germinated wheathealth benefitshealth claimshempinfantinsectinsectsinulinlactic acid bacterialeavening agentlegumelow-sodium sea saltmilling by-productsMoringa oleiferaMoringa oleifera leaf powder (MOLP)Na+ reductionNaClnew qualitynon-alcoholicnutritional compositionnutritional valueoptimizationpastaphenolic bioaccessibilityphenolic compoundsphysico-chemical and textural attributesphytic acidpigmented wheatpizzapolyphenolsporridgeproduct developmentprotein energy malnutritionpulsesre-milled semolinareofermentographresistant starchresponse surface methodology (RSM)rheological propertiesroller millingsensorysensory attributessensory evaluationsensory profilesensory propertiesslowly digestible starchsorghumsourdoughstarch digestionstone millingTaguchi grey relational analysistexturetexture profile analysistoxicological analysisTriticum turgidum L. subsp. durum Desf.upcyclingwheatwholewheat flourxanthan gumResearch & information: generalPasqualone Antonellaedt430779Summo CarmineedtPasqualone AntonellaothSummo CarmineothBOOK9910557693103321Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages3035608UNINA