00878nam0-22002891i-450-990000972100403321000097210FED01000097210(Aleph)000097210FED0100009721020000920d1966----km-y0itay50------baengPhilosophical Foundations of PhysicsAn Introduction to the Philosophy of ScienceRudolf Carnapedited by Martin GardnerNew YorkLondonBasic Books1966x, 300 p.ill.24 cmFondamenti della fisica530Carnap,Rudolf<1891-1970>393Gardner,MartinITUNINARICAUNIMARCBK9900009721004033214B-0575390FI1FI1Philosophical foundations of physics21485UNINAING0102346nam2 2200469 i 450 VAN0012376420240806100814.480N978981104256020191001d2017 |0itac50 baengSG|||| |||||ˆ2: ‰Linear Algebra, Galois Theory, Representation theory, Group extensions and Schur MultiplierRamji LalSingaporeSpringer2017xviii, 432 p.ill.24 cm001VAN001088942001 Infosys Science Foundation Series210 Cham [etc.]Springer2015-001VAN001237662001 AlgebraRamji Lal210 SingaporeSpringer2017-2021215 4 volumiill.24 cm2VAN00235367Algebra. 2, Linear Algebra, Galois Theory, Representation theory, Group extensions and Schur Multiplier249390400-XXGeneral and overarching topics; collections [MSC 2020]VANC025238MF00A05Mathematics in general [MSC 2020]VANC021796MF12-XXField theory and polynomials [MSC 2020]VANC019746MF15-XXLinear and multilinear algebra; matrix theory [MSC 2020]VANC020607MF19-XXK-theory [MSC 2020]VANC019735MF20-XXGroup theory and generalizations [MSC 2020]VANC019715MFAlgebraKW:KFinite GroupsKW:KGalois theoryKW:KGroup extensionKW:KLinear EquationsKW:KMatrix theoryKW:KVector spacesKW:KSGSingaporeVANL000061LalRamjiVANV095219767330Springer <editore>VANV108073650ITSOL20250425RICAhttp://doi.org/10.1007/978-981-10-4256-0E-book – Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o ShibbolethBIBLIOTECA DEL DIPARTIMENTO DI MATEMATICA E FISICAIT-CE0120VAN08NVAN00123764BIBLIOTECA DEL DIPARTIMENTO DI MATEMATICA E FISICA08DLOAD e-book 0537 08eMF537 20191001 Algebra. 2, Linear Algebra, Galois Theory, Representation theory, Group extensions and Schur Multiplier2493904UNICAMPANIA04545nam 22007215 450 991098308440332120250212115314.09789819623471981962347210.1007/978-981-96-2347-1(CKB)37515493600041(MiAaPQ)EBC31903077(Au-PeEL)EBL31903077(DE-He213)978-981-96-2347-1(OCoLC)1499412494(EXLCZ)993751549360004120250212d2025 u| 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierAdvanced Technologies for Physical Properties Measurement of Food and its Processing /by Hao Lin, Lei Zhang, Quansheng Chen, Man Zhou, Leiqing Pan, Qin Ouyang, Solomon Yao-Say Selorm Adade, Yanyu Li1st ed. 2025.Singapore :Springer Nature Singapore :Imprint: Springer,2025.1 online resource (403 pages)9789819623464 9819623464 Chapter 1. Introduction -- Chapter 2. Basic Physical Characteristics of Food -- Chapter 3. Rheological Properties of Food -- Chapter 4. Texture of Food -- Chapter 5. Optical Characteristics and color in Foods -- Chapter 6. Thermal Characteristics in Foods -- Chapter 7. Acoustical Characteristics in Foods -- Chapter 8. Electromagnetic Properties in Foods -- Chapter 9. Advanced Physical technologies in Foods.This book provides a comprehensive overview of the physical properties of foods and the cutting-edge technologies employed to measure them. Delving into key topics such as optical, thermal, acoustic, rheological, and textural properties, it provides a detailed examination of principles, measurement methods, and applications in food quality evaluation. While it discusses advanced technologies such as near-infrared spectroscopy, computer vision, spectral imaging, acoustic resonance analysis, electronic noses/tongues/eyes, and multi-sensor data fusion in detail, the book also introduces intelligent equipment design and real-time quality monitoring systems for the food industry, including emerging technologies like 4D printing and terahertz technology. The book also addresses critical questions about the application of these technologies in real-world scenarios, making it a must-read for those seeking to understand and apply the latest advancements in food science. This book is an invaluable resource for undergraduate and graduate students, researchers, and professionals in food science and engineering. It helps readers understand the principles of various non-destructive food quality measurement techniques and applies them to in-situ evaluation and in-field monitoring. It also serves as both a textbook and a reference guide, enabling readers to understand and apply advanced measurement and processing techniques for in-situ evaluation and in-field monitoring. By providing a thorough understanding of the principles and applications of food physical properties, this book ensures that its audience remains at the forefront of technological advancements in the field. The book contains several chapters originally written in the Chinese language. The translation was done with the help of artificial intelligence. A subsequent human revision was done primarily in terms of content.Food scienceAnalytical chemistryFoodAnalysisBiochemical engineeringFood ScienceAnalytical ChemistryFood AnalysisBioprocess EngineeringFood science.Analytical chemistry.FoodAnalysis.Biochemical engineering.Food Science.Analytical Chemistry.Food Analysis.Bioprocess Engineering.641.3664Lin Hao1785848Zhang Lei328167Chen Quansheng947030Zhou Man1785849Pan Leiqing1785850Ouyang Qin1785851Adade Solomon Yao-Say Selorm1785852Li Yanyu1785853MiAaPQMiAaPQMiAaPQBOOK9910983084403321Advanced Technologies for Physical Properties Measurement of Food and its Processing4317305UNINA