02107nam 2200577 450 991081893400332120180613001258.01-4704-0118-5(CKB)3360000000464723(EBL)3113812(SSID)ssj0000889247(PQKBManifestationID)11502927(PQKBTitleCode)TC0000889247(PQKBWorkID)10876497(PQKB)10220176(MiAaPQ)EBC3113812(RPAM)3015157(PPN)195414225(EXLCZ)99336000000046472320140903h19941994 uy 0engur|n|---|||||txtccrSubgroup lattices and symmetric functions /Lynne M. ButlerProvidence, Rhode Island :American Mathematical Society,1994.©19941 online resource (173 p.)Memoirs of the American Mathematical Society,0065-9266 ;Volume 112, Number 539"November 1994, Volume 112, Number 539 (third of 4 numbers)."0-8218-2600-X Includes bibliographical references.""2.5 Nonnegativity of Kostka polynomials""""2.6 Monotonicity of Kostka polynomials""; ""2.7 Two variable Kostka functions""; ""Table 2""; ""A Some enumerative combinatorics""; ""A.1 Partitions and finite abelian groups""; ""B Some algebraic combinatorics""; ""B.1 Symmetric functions""; ""B.2 Tableau terminology""Memoirs of the American Mathematical Society ;Volume 112, Number 539.Symmetric functionsFinite groupsLattice theorySymmetric functions.Finite groups.Lattice theory.512/.2Butler Lynne M.1955-1640627American Mathematical Society.MiAaPQMiAaPQMiAaPQBOOK9910818934003321Subgroup lattices and symmetric functions3984257UNINA03440nam 2201009z- 450 9910404078003321202102113-03928-765-6(CKB)4100000011302358(oapen)https://directory.doabooks.org/handle/20.500.12854/40825(oapen)doab40825(EXLCZ)99410000001130235820202102d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAnalytical Technology in Nutrition AnalysisMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (172 p.)3-03928-764-8 Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years.Biology, life sciencesbicsscacrylamidealcalaseamaranth proteinAmazonian fruitsanimal productsantioxidantantioxidants compoundsArtemisia argyi leavesavocado oilbioactive compoundsbioactive peptidesblanchingcarbohydratesChlorophyceaecrispsdeep eutectic solventsdesirability functionDHAEPAEPA+DHAextractionfatty acid profilefatty acidsfeedsflavourzymefrying timefunctional propertiesGracilariaHPLC-MS/MShydrolysatesmilkmultiple response optimizationn-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentrationN-carbamylglutamaten/aoil extractionPhaeophyceaephenolic acidsphenolic compoundspolysaccharidesprebioticprocess variable maximizationrefined commercial salmon oilresponse surface methodologyresponse surface methodology (RSM)Rhodophyceaescanning electron microscopyscorpion (Buthus martensii Karsch) proteinseaweedseaweedstemperaturethicknesstotal FA yieldultrasonic extractionUPLC-MSEvitaminswater holding capacityBiology, life sciencesMiranda Jose Mauth1312852BOOK9910404078003321Analytical Technology in Nutrition Analysis3031028UNINA