LEADER 00917nam0-22002651i-450- 001 990000603890403321 005 20070227170443.0 035 $a000060389 035 $aFED01000060389 035 $a(Aleph)000060389FED01 035 $a000060389 100 $a20020821d1960----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $ay-------001yy 200 1 $aRuolo di anzianitą del personale insegnante delle Universitą e degli Istituti superiori d'istruzione$fMinistero della Pubblica Istruzione 210 $aRoma$cIstituto Poligrafico dello Stato$d1960 710 01$aItalia.$bMinistero della pubblica istruzione$0354240 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990000603890403321 952 $a07 N-5$b3047$fDINSC 959 $aDINSC 996 $aRuolo di anzianitą del personale insegnante delle Universitą e degli Istituti superiori d'istruzione$9318129 997 $aUNINA LEADER 04796nam 22005295 450 001 9910974883203321 005 20250818110111.0 010 $a1-4615-2375-3 024 7 $a10.1007/978-1-4615-2375-8 035 $a(CKB)3400000000094852 035 $a(SSID)ssj0000806527 035 $a(PQKBManifestationID)11440876 035 $a(PQKBTitleCode)TC0000806527 035 $a(PQKBWorkID)10749594 035 $a(PQKB)11367219 035 $a(DE-He213)978-1-4615-2375-8 035 $a(MiAaPQ)EBC3081641 035 $a(PPN)237924536 035 $a(EXLCZ)993400000000094852 100 $a20121227d1990 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt 182 $cc 183 $acr 200 10$aHandbook of Breadmaking Technology /$fby C. A. Stear 205 $a1st ed. 1990. 210 1$aNew York, NY :$cSpringer US :$cImprint: Springer,$d1990. 215 $a1 online resource (XII, 848 p. 13 illus.) 300 $aBibliographic Level Mode of Issuance: Monograph 311 08$a1-85166-394-0 320 $aIncludes bibliographical references and index. 327 $a1. Fundamental Dynamics of the Mixing Process, and Their Implications for Dough Rheological Behaviour, Process Control and Optimization -- 1.1 Theoretical Model to Explain the Doughmaking Process -- 1.2 Application of Fundamental Dough-Mixing Parameters -- 1.3 Fundamental Considerations Concerning Dough Rheological Elements and Dynamic Mixing Parameters -- 1.4 Water-Binding Capacity of Dough Components and Dough Consistency Control -- 1.5 Effects of Dough Additives -- 1.6 Chemical bonding during doughmaking -- 1.7 Typical Formulation and Process Schedules (including Case Studies) for Wheat and Rye Breads employed in Western and Eastern Europe and North America -- 1.8 Measurement and Control Techniques for Raw Materials and Process Variables -- 1.9 Weigher-Mixer Functions and Diverse Types of Mixers and Mixing-Regimes -- 2. Fermentation of Wheat- and Rye-Flour Doughs -- 2.1 Introduction -- 2.2 Industrial Propagation and Production of Yeast for the Baking Industry -- 2.3 Chemical Changes in Yeasted Doughs during Fermentation -- 2.4 Wheat- and Rye-Sours and Sour-Dough Processing -- 2.5 Formulation and Processing Techniques for Specialty-Breads -- 3. The Baking Process -- 3.1 Aims and Requirements of the Baking Process -- 3.2 Elements of the Baking Process and their Control -- 3.3 Energy Sources, Types of Oven and Oven Design -- 3.4 Control Technology and Energy Recovery -- 3.5 Bread Cooling and Setting -- 3.6 Dough and Bread Preservation -- 3.7 A Preview of the 1990s and Changes in Product Demand and Supply -- 4. Notes And References -- 4.1 Notes and References for Part 1 -- 4.2 Notes and References for Part 2 -- 4.3 Notes and References for Part 3. 330 $aThe author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough­ processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place. 606 $aFood science 606 $aFood Science 615 0$aFood science. 615 14$aFood Science. 676 $a664/.7523 700 $aStear$b C. A$4aut$4http://id.loc.gov/vocabulary/relators/aut$077363 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910974883203321 996 $aHandbook of breadmaking technology$9408859 997 $aUNINA LEADER 03258nam 22006855 450 001 9910298600303321 005 20251014133454.0 010 $a3-319-74582-4 024 7 $a10.1007/978-3-319-74582-4 035 $a(CKB)4100000004243606 035 $a(DE-He213)978-3-319-74582-4 035 $a(MiAaPQ)EBC5398073 035 $a(PPN)227403800 035 $a(EXLCZ)994100000004243606 100 $a20180517d2018 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aConcepts, Methods and Applications of Quantum Systems in Chemistry and Physics $eSelected proceedings of QSCP-XXI (Vancouver, BC, Canada, July 2016) /$fedited by Yan A. Wang, Mark Thachuk, Roman Krems, Jean Maruani 205 $a1st ed. 2018. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018. 215 $a1 online resource (XIII, 407 p. 115 illus., 94 illus. in color.) 225 1 $aProgress in Theoretical Chemistry and Physics,$x2215-0129 ;$v31 311 08$a3-319-74581-6 327 $aQuantum Chemistry Methodology -- Molecular Structure and Dynamics -- Biochemistry and Biophysics -- Fundamental Theory. 330 $aThis edited, multi-author volume contains selected, peer?reviewed contributions based on the presentations given at the 21th International Workshop on Quantum Systems in Chemistry, Physics, and Biology (QSCP-XXI), held in Vancouver, Canada, in July 2016.  This book is primarily aimed at scholars, researchers and graduate students working at universities and scientific laboratories and interested in the structure, properties, dynamics and spectroscopy of atoms, molecules, biological systems and condensed matter. 410 0$aProgress in Theoretical Chemistry and Physics,$x2215-0129 ;$v31 606 $aChemistry, Physical and theoretical 606 $aAtomic structure 606 $aMolecular structure 606 $aBioinformatics 606 $aQuantum theory 606 $aSurfaces (Physics) 606 $aTheoretical Chemistry 606 $aAtomic and Molecular Structure and Properties 606 $aComputational and Systems Biology 606 $aQuantum Physics 606 $aSurface and Interface and Thin Film 615 0$aChemistry, Physical and theoretical. 615 0$aAtomic structure. 615 0$aMolecular structure. 615 0$aBioinformatics. 615 0$aQuantum theory. 615 0$aSurfaces (Physics) 615 14$aTheoretical Chemistry. 615 24$aAtomic and Molecular Structure and Properties. 615 24$aComputational and Systems Biology. 615 24$aQuantum Physics. 615 24$aSurface and Interface and Thin Film. 676 $a541.2 702 $aWang$b Yan A$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aThachuk$b Mark$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aKrems$b Roman$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aMaruani$b Jean$4edt$4http://id.loc.gov/vocabulary/relators/edt 906 $aBOOK 912 $a9910298600303321 996 $aConcepts, Methods and Applications of Quantum Systems in Chemistry and Physics$91566602 997 $aUNINA LEADER 05362nam 22006975 450 001 9910255017803321 005 20200704103407.0 010 $a3-319-46364-0 024 7 $a10.1007/978-3-319-46364-3 035 $a(CKB)4340000000024217 035 $a(DE-He213)978-3-319-46364-3 035 $a(MiAaPQ)EBC4765986 035 $a(PPN)197455751 035 $a(EXLCZ)994340000000024217 100 $a20161206d2016 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aOptimization Techniques in Computer Vision $eIll-Posed Problems and Regularization /$fby Mongi A. Abidi, Andrei V. Gribok, Joonki Paik 205 $a1st ed. 2016. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2016. 215 $a1 online resource (XV, 293 p. 127 illus., 23 illus. in color.) 225 1 $aAdvances in Computer Vision and Pattern Recognition,$x2191-6586 311 $a3-319-46363-2 320 $aIncludes bibliographical references and index. 327 $aIll-Posed Problems in Imaging and Computer Vision -- Selection of the Regularization Parameter -- Introduction to Optimization -- Unconstrained Optimization -- Constrained Optimization -- Frequency-Domain Implementation of Regularization -- Iterative Methods -- Regularized Image Interpolation Based on Data Fusion -- Enhancement of Compressed Video -- Volumetric Description of Three-Dimensional Objects for Object Recognition -- Regularized 3D Image Smoothing -- Multi-Modal Scene Reconstruction Using Genetic Algorithm-Based Optimization -- Appendix A: Matrix-Vector Representation for Signal Transformation -- Appendix B: Discrete Fourier Transform -- Appendix C: 3D Data Acquisition and Geometric Surface Reconstruction -- Appendix D: Mathematical Appendix -- Index. 330 $aThis book presents practical optimization techniques used in image processing and computer vision problems. Ill-posed problems are introduced and used as examples to show how each type of problem is related to typical image processing and computer vision problems. Unconstrained optimization gives the best solution based on numerical minimization of a single, scalar-valued objective function or cost function. Unconstrained optimization problems have been intensively studied, and many algorithms and tools have been developed to solve them. Most practical optimization problems, however, arise with a set of constraints. Typical examples of constraints include: (i) pre-specified pixel intensity range, (ii) smoothness or correlation with neighboring information, (iii) existence on a certain contour of lines or curves, and (iv) given statistical or spectral characteristics of the solution. Regularized optimization is a special method used to solve a class of constrained optimization problems. The term regularization refers to the transformation of an objective function with constraints into a different objective function, automatically reflecting constraints in the unconstrained minimization process. Because of its simplicity and efficiency, regularized optimization has many application areas, such as image restoration, image reconstruction, optical flow estimation, etc. Optimization plays a major role in a wide variety of theories for image processing and computer vision. Various optimization techniques are used at different levels for these problems, and this volume summarizes and explains these techniques as applied to image processing and computer vision. 410 0$aAdvances in Computer Vision and Pattern Recognition,$x2191-6586 606 $aOptical data processing 606 $aSignal processing 606 $aImage processing 606 $aSpeech processing systems 606 $aAlgorithms 606 $aComputer science?Mathematics 606 $aComputer science$xMathematics 606 $aImage Processing and Computer Vision$3https://scigraph.springernature.com/ontologies/product-market-codes/I22021 606 $aSignal, Image and Speech Processing$3https://scigraph.springernature.com/ontologies/product-market-codes/T24051 606 $aAlgorithm Analysis and Problem Complexity$3https://scigraph.springernature.com/ontologies/product-market-codes/I16021 606 $aMathematical Applications in Computer Science$3https://scigraph.springernature.com/ontologies/product-market-codes/M13110 615 0$aOptical data processing. 615 0$aSignal processing. 615 0$aImage processing. 615 0$aSpeech processing systems. 615 0$aAlgorithms. 615 0$aComputer science?Mathematics. 615 0$aComputer science$xMathematics. 615 14$aImage Processing and Computer Vision. 615 24$aSignal, Image and Speech Processing. 615 24$aAlgorithm Analysis and Problem Complexity. 615 24$aMathematical Applications in Computer Science. 676 $a006.6 676 $a006.37 700 $aAbidi$b Mongi A$4aut$4http://id.loc.gov/vocabulary/relators/aut$0941428 702 $aGribok$b Andrei V$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aPaik$b Joonki$4aut$4http://id.loc.gov/vocabulary/relators/aut 906 $aBOOK 912 $a9910255017803321 996 $aOptimization Techniques in Computer Vision$92123466 997 $aUNINA