LEADER 03696nam 22007935 450 001 996550551003316 005 20230926152532.0 010 $a3-031-43140-5 024 7 $a10.1007/978-3-031-43140-1 035 $a(CKB)28305433700041 035 $a(MiAaPQ)EBC30755848 035 $a(Au-PeEL)EBL30755848 035 $a(DE-He213)978-3-031-43140-1 035 $a(PPN)272735884 035 $a(EXLCZ)9928305433700041 100 $a20230926d2023 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aCommunication, Networks and Computing$b[electronic resource] $eThird International Conference, CNC 2022, Gwalior, India, December 8?10, 2022, Proceedings, Part I /$fedited by Ranjeet Singh Tomar, Shekhar Verma, Brijesh Kumar Chaurasia, Vrijendra Singh, Jemal H. Abawajy, Shyam Akashe, Pao-Ann Hsiung, Ramjee Prasad 205 $a1st ed. 2023. 210 1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2023. 215 $a1 online resource (350 pages) 225 1 $aCommunications in Computer and Information Science,$x1865-0937 ;$v1893 311 $a9783031431395 327 $aWired and Wireless Communication Systems -- Networks and Information Security -- Electronics Circuits for Communication Systems. 330 $aThese two volumes constitute the selected and revised papers presented at the Second International Conference on Communication, Networks and Computing, CNC 2022, held in Gwalior, India, in December 2022. The 53 full papers were thoroughly reviewed and selected from the 152 submissions. They focus on the exciting new areas of wired and wireless communication systems, high-dimensional data representation and processing, networks and information security, computing techniques for efficient networks design, vehicular technology and applications and electronic circuits for communication systems that promise to make the world a better place to live in. 410 0$aCommunications in Computer and Information Science,$x1865-0937 ;$v1893 606 $aComputer engineering 606 $aComputer networks 606 $aArtificial intelligence 606 $aData structures (Computer science) 606 $aInformation theory 606 $aImage processing$xDigital techniques 606 $aComputer vision 606 $aComputer Engineering and Networks 606 $aArtificial Intelligence 606 $aData Structures and Information Theory 606 $aComputer Imaging, Vision, Pattern Recognition and Graphics 615 0$aComputer engineering. 615 0$aComputer networks. 615 0$aArtificial intelligence. 615 0$aData structures (Computer science). 615 0$aInformation theory. 615 0$aImage processing$xDigital techniques. 615 0$aComputer vision. 615 14$aComputer Engineering and Networks. 615 24$aArtificial Intelligence. 615 24$aData Structures and Information Theory. 615 24$aComputer Imaging, Vision, Pattern Recognition and Graphics. 676 $a621.39 676 $a004.6 700 $aTomar$b Ranjeet Singh$01429332 701 $aVerma$b Shekhar$01429333 701 $aChaurasia$b Brijesh Kumar$01429334 701 $aSingh$b Vrijendra$01429335 701 $aAbawajy$b Jemal H$01429336 701 $aAkashe$b Shyam$01429337 701 $aHsiung$b Pao-Ann$0951873 701 $aPrasad$b Ramjee$0534854 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996550551003316 996 $aCommunication, Networks and Computing$93568318 997 $aUNISA LEADER 06505nam 2201633z- 450 001 9910557760403321 005 20231214133059.0 035 $a(CKB)5400000000045758 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/77163 035 $a(EXLCZ)995400000000045758 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aPhysicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (328 p.) 311 $a3-0365-2732-X 311 $a3-0365-2733-8 330 $aProcessing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. Four articles are dedicated to studying the effect of canning conditions (filling media and some ingredients) on the diverse parameters of quality for fish and pet foods. Three articles are devoted to studying the effects of dehydration (pre-treatments and drying procedures). One article is dedicated to monitoring the elaboration of a fermented and dehydrated product (sausage) using a portable NIRS device. The ninth article of this book studies the effect of low-dose electron beam irradiation on cooking quality, moisture migration, and thermodynamics, as well as the digestion properties of the isolated starches in newly harvested and dried rice. The next contribution studies the use of different preservatives to avoid the formation of undesirable volatile organic compounds in stracciatella cheese. Another article examines the impact of source material, kibble size, temperature, and duration on the efficiency of the aqueous extraction of sugars and phenolics from carob kibbles by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. In two articles, marinating with different extracts, alone or combined with other seasoning/conditioning methods, was essayed to tenderize beef or to improve the sensory quality of chicken leg and breast meat. The effect of various cooking methods on the quality, structure, pasting, water distribution and protein oxidation of fish and meat-based snacks is studied in the fourteenth article. 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