LEADER 02056nam 2200601 450 001 9910704472803321 005 20130606165108.0 035 $a(CKB)5470000002440965 035 $a(OCoLC)846945158 035 $a(EXLCZ)995470000002440965 100 $a20130606d2012 ua 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aModeling of aerobrake ballute stagnation point temperature and heat transfer to inflation gas /$fParviz A. Bahrami 210 1$aMoffett Field, California :$cNational Aeronautics and Space Administration, Ames Research Center,$d2012. 215 $a1 online resource (iv, 13 pages) $ccolor illustrations 225 1 $aNASA/TM ;$v2012-216006 300 $aTitle from title screen (viewed on June 6, 2013). 300 $a"March 2012." 320 $aIncludes bibliographical references (page 10). 606 $aAerobraking$2nasat 606 $aAerocapture$2nasat 606 $aAerodynamic heat transfer$2nasat 606 $aBallutes$2nasat 606 $aDrag devices$2nasat 606 $aSpacecraft reentry$2nasat 606 $aAerothermodynamics$2nasat 606 $aAtmospheric entry$2nasat 606 $aDescent trajectories$2nasat 606 $aMathematical models$2nasat 606 $aTrajectories$2nasat 615 7$aAerobraking. 615 7$aAerocapture. 615 7$aAerodynamic heat transfer. 615 7$aBallutes. 615 7$aDrag devices. 615 7$aSpacecraft reentry. 615 7$aAerothermodynamics. 615 7$aAtmospheric entry. 615 7$aDescent trajectories. 615 7$aMathematical models. 615 7$aTrajectories. 700 $aBahrami$b Parviz A$g(Parviz Ahmadi),$01411582 712 02$aNASA Glenn Research Center, 801 0$bGPO 801 1$bGPO 906 $aBOOK 912 $a9910704472803321 996 $aModeling of aerobrake ballute stagnation point temperature and heat transfer to inflation gas$93503216 997 $aUNINA LEADER 04181nam 2201021z- 450 001 9910595077903321 005 20220916 035 $a(CKB)5680000000080747 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/92110 035 $a(oapen)doab92110 035 $a(EXLCZ)995680000000080747 100 $a20202209d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aFrontier Research on the Processing Quality of Cereal and Oil Food 210 $aBasel$d2022 215 $a1 online resource (174 p.) 311 08$a3-0365-4492-5 311 08$a3-0365-4491-7 330 $aAs everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the quality of cereal and oil food is also improved significantly. Behind this, major nutrients of grain and oil, including protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry wordwide. 606 $aBiology, life sciences$2bicssc 606 $aResearch & information: general$2bicssc 606 $aTechnology, engineering, agriculture$2bicssc 610 $aacrylamide 610 $aadzuki bean 610 $aantioxidant capacity 610 $abioactive compounds 610 $acombined modification 610 $acontrolled volatile release 610 $acultivars 610 $adistribution 610 $adrum roasting 610 $aflavor 610 $afunctional properties 610 $agelation 610 $agermination 610 $aheat treatment 610 $aheating pretreatment 610 $ahigh-oleic 610 $ahydrothermal cooking 610 $ainstant flavor peanut powder 610 $alow pH 610 $amacadamia oil 610 $amaize 610 $amechanical characteristics 610 $amechanism 610 $amicrostructure 610 $amicrowave baking 610 $aminor components 610 $aMR 610 $anatural repose angle 610 $aoleogels 610 $aoxidative stability 610 $apeanut 610 $apeanut meal 610 $apeanut oil 610 $apeanut protein 610 $aphysicochemical properties 610 $aphysiological and biochemical indicators 610 $apoint source 610 $aprecursors 610 $aprotein 610 $aprotein structure 610 $asesame oil 610 $astructure 610 $atofu 610 $atree peony seed oil 610 $atriacylglycerols 610 $aultrasonic 610 $avelocity characteristics 610 $avolatile 610 $avolatile compounds 610 $avolatiles 610 $a?-aminobutyric acid 615 7$aBiology, life sciences 615 7$aResearch & information: general 615 7$aTechnology, engineering, agriculture 700 $aWang$b Qiang$4edt$0767868 702 $aShi$b Aimin$4edt 702 $aWang$b Qiang$4oth 702 $aShi$b Aimin$4oth 906 $aBOOK 912 $a9910595077903321 996 $aFrontier Research on the Processing Quality of Cereal and Oil Food$93040842 997 $aUNINA