LEADER 00822nam0-22002891i-450- 001 990001110280403321 005 20090318110403.0 035 $a000111028 035 $aFED01000111028 035 $a(Aleph)000111028FED01 035 $a000111028 100 $a20001205d1991----km-y0itay50------ba 101 0 $aita 200 1 $aGiornate di storia della matematica$eCetraro (Cosenza), Settembre 1988$fEditor Massimo Galuzzi 210 $aCommenda di Rende$cEDITEL$d1991 610 0 $aStoria della matematica 676 $a509 702 1$aGaluzzi,$bMassimo 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990001110280403321 952 $a6B-101$b18560$fFI1 952 $a123-L-12$b11137$fMA1 959 $aFI1 959 $aMA1 996 $aGiornate di storia della matematica$9337922 997 $aUNINA LEADER 04440oam 2200709I 450 001 9910971108803321 005 20251117110909.0 010 $a9781040219188 010 $a1040219187 010 $a9780429185410 010 $a0429185413 010 $a9781466507241 010 $a1466507241 024 7 $a10.1201/b17780 035 $a(CKB)2670000000557437 035 $a(EBL)1386614 035 $a(SSID)ssj0001368177 035 $a(PQKBManifestationID)11770941 035 $a(PQKBTitleCode)TC0001368177 035 $a(PQKBWorkID)11465118 035 $a(PQKB)10512143 035 $a(MiAaPQ)EBC1386614 035 $a(OCoLC)895661602 035 $a(EXLCZ)992670000000557437 100 $a20180331h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aImproving food quality with novel food processing technologies /$fedited by Ozlem Tokusoglu, Barry G. Swanson 205 $a1st ed. 210 1$aBoca Raton :$cCRC Press,$d[2015] 210 4$dİ2015 215 $a1 online resource (476 p.) 300 $aDescription based upon print version of record. 311 08$a9781322622040 311 08$a1322622043 311 08$a9781466507258 311 08$a146650725X 320 $aIncludes bibliographical references at the end of each chapters. 327 $aFront Cover; Contents; Editors; Contributors; Chapter 1: Introduction to Improving Food Quality by Novel Food Processing; Chapter 2: High-Pressure Processing of Bioactive Components of Foods; Chapter 3: High-Pressure Processing for Improved Dairy Food Quality; Chapter 4: Improving Quality of Agrofood Products by High-Pressure Processing; Chapter 5: High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products; Chapter 6: Quality of High-Pressure Processed Pastes and Purees; Chapter 7: Fruit Juice Quality Enhancement by High-Pressure Technology 327 $aChapter 8: Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching : A Case Study on Pepper FruitsChapter 9: High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein; Chapter 10: Modeling and Simulating of the High Hydrostatic Pressure Inactivation of Microorganisms in Foods; Chapter 11: Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing; Chapter 12: Improving Quality and Shelf-Life of Table Eggs and Olives by High-Pressure Processing 327 $aChapter 13: Applications of High Pressure as a Nonthermal Fermentation Control TechniqueChapter 14: Food Allergies : High-Pressure Processing Effects on Food Allergens and Allergenicity; Chapter 15: Effects of Pulsed Electric Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk; Chapter 16: Modification of Cheese Quality Using Pulsed Electric Fields; Chapter 17: Quality, Safety, and Shelf-Life Improvement in Fruit Juices by Pulsed Electric Fields; Chapter 18: Improving Liquid Egg Quality by Pulsed Electrical Field Processing 327 $aChapter 19: PEF Systems for Industrial Food Processing and Related ApplicationsBack Cover 330 $aImproving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies--$cProvided by publisher. 606 $aFood industry and trade$xSanitation 606 $aProcessed foods 606 $aFood$xPreservation 615 0$aFood industry and trade$xSanitation. 615 0$aProcessed foods. 615 0$aFood$xPreservation. 676 $a338.4/7664 676 $a338.47664 702 $aTokusoglu$b Ozlem 702 $aSwanson$b Barry Grant$f1944- 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910971108803321 996 $aImproving food quality with novel food processing technologies$94471109 997 $aUNINA LEADER 10165nam 22007935 450 001 9910484143203321 005 20251226203737.0 010 $a1-280-38764-5 010 $a9786613565563 010 $a3-642-14075-0 024 7 $a10.1007/978-3-642-14075-4 035 $a(CKB)2670000000028947 035 $a(DE-He213)978-3-642-14075-4 035 $a(MiAaPQ)EBC3065508 035 $a(PPN)149072937 035 $a(BIP)31063978 035 $a(EXLCZ)992670000000028947 100 $a20100702d2010 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aHaptics: Generating and Perceiving Tangible Sensations, Part II $e7th International Conference, EuroHaptics 2010, Amsterdam, July 8-10, 2010. Proceedings /$fedited by Astrid M. L. Kappers, Jan BF Van Erp, Wouter M Bergmann Tiest, Frans CT Van Der Helm 205 $a1st ed. 2010. 210 1$aBerlin, Heidelberg :$cSpringer Berlin Heidelberg :$cImprint: Springer,$d2010. 215 $a1 online resource (XX, 460 p. 227 illus.) 225 1 $aInformation Systems and Applications, incl. Internet/Web, and HCI,$x2946-1642 ;$v6192 311 08$a3-642-14074-2 320 $aIncludes bibliographical references and index. 327 $aTexture and Surfaces -- Fingernail-Mounted Display of Attraction Force and Texture -- Contact Force and Duration Effects on Static and Dynamic Tactile Texture Discrimination -- Causality Inversion in the Reproduction of Roughness -- Laterotactile Rendering of Vector Graphics with the Stroke Pattern -- Discrimination Capabilities of Professionals in Manual Skills in a Haptic Task Not Related to Their Expertise -- Modulations in Low-Frequency EEG Oscillations in the Processing of Tactile Surfaces -- Power Consumption Reduction of a Controlled Friction Tactile Plate -- Psychophysical Evaluation of a Low Density and Portable Tactile Device Displaying Small-Scale Surface Features -- Tactile Perception of a Water Surface: Contributions of Surface Tension and Skin Hair -- A Force and Touch Sensitive Self-deformable Haptic Strip for Exploration and Deformation of Digital Surfaces -- Influence of Visual Feedback on Passive Tactile Perception of Speed and Spacing of Rotating Gratings -- Dimensional Reduction of High-Frequency Accelerations for Haptic Rendering -- Analysis of a New Haptic Display Coupling Tactile and Kinesthetic Feedback to Render Texture and Shape -- Constraints on Haptic Short-Term Memory -- Virtual Reality -- Design and Development of a Haptic Dental Training System - hapTEL -- Design of a Multimodal VR Platform for the Training of Surgery Skills -- Haptic Assistance in Virtual Environments for Motor Rehabilitation -- Preliminary Experiment Combining Virtual Reality Haptic Shoes and Audio Synthesis -- Two-Hand Virtual Object Manipulation Based on Networked Architecture -- Validation of a Virtual Reality Environment to Study Anticipatory Modulation of Digit Forces and Position -- On Multi-resolution Point-Based Haptic Rendering of Suture -- Study of Performances of ?Haptic Walls?Modalities for a 3D Menu -- Spherical MR-Brake with Nintendo Wii Sensors for Haptics -- FlexTorque: Exoskeleton Interface for Haptic Interaction with the Digital World -- Influence of Vision and Haptics on Plausibility of Social Interaction in Virtual Reality Scenarios -- Haptic Feedback Increases Perceived Social Presence -- Haptic/VR Assessment Tool for Fine Motor Control -- Hand and Arm Ownership Illusion through Virtual Reality Physical Interaction and Vibrotactile Stimulations -- Grasping and Moving -- Animating a Synergy-Based Deformable Hand Avatar for Haptic Grasping -- Development of a 3 DoF MR-Compatible Haptic Interface for Pointing and Reaching Movements -- Cold Objects Pop Out! -- Using Haptic-Based Trajectory Following in 3D Space to Distinguish between Men and Women -- Hand-Held Object Force Direction Identification Thresholds at Rest and during Movement -- A New Planar 4-DOF Spring and Cable Driven Force Feedback Device -- A Laparoscopic Grasper Handle with Integrated Augmented Tactile Feedback, Designed for Training Grasp Control -- Collision Avoidance Control for a Multi-fingered Bimanual Haptic Interface -- Optimization Criteria for Human Trajectory Formation in Dynamic Virtual Environments -- Bodily Self-attribution Caused by Seeing External Body-Resembling Objects and the Control of Grasp Forces -- Do Changes in Movements after Tool Use Depend on Body Schema or Motor Learning? -- A Motion-Based Handheld Haptic Interface -- A Multi-functional Rehabilitation Device to Assist Forearm/Wrist and Grasp Therapies -- Virtual Surface Discrimination via an Anisotropic-Stiffness Contact Model -- Embedding Tactile Feedback into Handheld Devices: An Aperture-Based Restraint for the Finger or Thumb -- Understanding the Haptic Experience through Bodily Engagement with SculpturalCeramics -- Development of Haptic Microgripper for Microassembly Operation -- A Haptic Gearshift Interface for Cars -- Proprioceptive Acuity Varies with Task, Hand Target, and When Memory Is Used -- Size-Change Detection Thresholds of a Hand-Held Bar at Rest and during Movement -- Haptic Feedback of Piconewton Interactions with Optical Tweezers -- Pressure Is a Viable Controlled Output of Motor Programming for Object Manipulation Tasks -- Performance and Training -- A Comparison of the Haptic and Visual Horizontal-Vertical Illusion -- Setting the Standards for Haptic and Tactile Interactions: ISO?s Work -- Vibrotactor-Belt on the Thigh ? Directions in the Vertical Plane -- Accuracy of Haptic Object Matching in Blind and Sighted Children and Adults -- The Core Skills Trainer: A Set of Haptic Games for Practicing Key Clinical Skills -- A Measuring Tool for Accurate Haptic Modeling in Industrial Maintenance Training -- Control Strategies and Performance of a Magnetically Actuated Tactile Micro-actuator Array -- Muscular Torque Can Explain Biases in Haptic Length Perception: A Model Study on the Radial-Tangential Illusion -- The Effect of Coulomb Friction in a Haptic Interface on Positioning Performance -- Is the Touch-Induced Illusory Flash Distinguishable from a Real Flash? -- Haptic Recognition of Non-figurative Tactile Pictures in the Blind: Does Life-Time Proportion without Visual Experience Matter? -- Preliminary Evaluation of a Haptic Aiding Concept for Remotely Piloted Vehicles -- Haptic Adjustment of Cylinder Radius -- The Effects of 3D Collocated Presentation of Visuo-haptic Information on Performance in a Complex Realistic Visuo-motor Task -- Visuo-haptic Length Judgments in Children and Adults -- Presentation of Positional Information by Heat Phantom Sensation -- Haptic Playback:Better Trajectory Tracking during Training Does Not Mean More Effective Motor Skill Transfer. 330 $aWelcome to the proceedingsofEuroHaptics 2010. EuroHapticsis the majorinter- tional conference and the primary European meeting for researchersin the ?eld of - man hapticsensing and touch-enabled computer applications. We were proudtohave received more submissions for presentations, demonstrations and special sessions than ever before. This shows that the topic and the conference'squality and approach appeal to anincreasing number of researchers and companies. We received more than 200 submissions for oral and poster presentations, demos and pre-conference special workshops. A team of 25 associate editors and 241 revi- ers read the submissions and advised the fourvolume editors. We owe the associate - itors and reviewers many thanks. We accepted 43 submissions as oral and 80 as poster presentations, 7 pre-conference workshops were approved and more than 20 demos could be experienced'hands-on' during the conference. The proceedings containall oral and poster presentation papers. No distinction between the two presentation types was made because selection was noton the basisofsubmission quality but on relevance for a broad audience. We were proud to add three distinguished keynote speakers to the conference program: Mark Ernst, Rosalyn Driscoll andPatrick van der Smagt. Besidestheauthors,presentersandreviewers, we wouldliketoexpressourgratitude to oursupporting organizations, The Netherlands Organisation for Applied Scienti'c Research TNO, VU University Amsterdam, Utrecht University and Delft University of Technology, and to our sponsors,especially ourfourgold-levelsponsors:Force Dim- sion, Engineering Systems Technologies, TNO and Moog. 410 0$aInformation Systems and Applications, incl. Internet/Web, and HCI,$x2946-1642 ;$v6192 606 $aUser interfaces (Computer systems) 606 $aHuman-computer interaction 606 $aComputer networks 606 $aComputer simulation 606 $aComputers, Special purpose 606 $aApplication software 606 $aComputers and civilization 606 $aUser Interfaces and Human Computer Interaction 606 $aComputer Communication Networks 606 $aComputer Modelling 606 $aSpecial Purpose and Application-Based Systems 606 $aComputer and Information Systems Applications 606 $aComputers and Society 615 0$aUser interfaces (Computer systems). 615 0$aHuman-computer interaction. 615 0$aComputer networks. 615 0$aComputer simulation. 615 0$aComputers, Special purpose. 615 0$aApplication software. 615 0$aComputers and civilization. 615 14$aUser Interfaces and Human Computer Interaction. 615 24$aComputer Communication Networks. 615 24$aComputer Modelling. 615 24$aSpecial Purpose and Application-Based Systems. 615 24$aComputer and Information Systems Applications. 615 24$aComputers and Society. 676 $a005.437 676 $a4.019 701 $aKappers$b A. M. L$g(Astrid M. L.)$01755150 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910484143203321 996 $aHaptics: Generating and Perceiving Tangible Sensations, Part II$94521687 997 $aUNINA