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[null,"1.","Record Nr.",null,"UNINA9910464512803321"]
[null,null,"Autore",null,"Bindner Donald"]
[null,null,"Titolo",null,"Mathematics for the liberal arts / / Donald Bindner, Martin J. Erickson, Joe Hemmeter"]
[null,null,"Pubbl/distr/stampa",null,"Hoboken, New Jersey : , : Wiley, , 2013"]
[{"$nulls":4},"©2013"]
[null,null,"ISBN",null,"1-78539-318-9"]
[{"$nulls":4},"1-118-37174-7"]
[{"$nulls":4},"1-118-48164-X"]
[null,null,"Descrizione fisica",null,"1 online resource (425 p.)"]
[null,null,"Classificazione",null,"MAT015000"]
[null,null,"Disciplina",null,"510.9"]
[null,null,"Soggetti",null,"Mathematics - History"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Cover ; Title Page ; Contents ; Preface ; PART I MATHEMATICS IN HISTORY; 1 the Ancient Roots of Mathematics ; 1.1 Introduction ; 1.2 Ancient Mesopotamia and Egypt ; 1.3 Early Greek Mathematics: the First Theorists ; 1.4 the Apex: Third Century Hellenistic Mathematics ; 1.5 the Slow Decline ; 2 the Growth of Mathematics to 1600 ; 2.1 China ; 2.2 India ; 2.3 Islam ; 2.4 European Mathematics Awakens ; 3 Modern Mathematics ; 3.1 the 17th Century: Scientific Revolution ; 3.2 the 18th Century: Consolidation ; 3.3 the 19th Century: Expansion ; 3.4 the 20th and 21st Centuries: Explosion"]
[{"$nulls":4},"3.5 the Future PART II TWO PILLARS OF MATHEMATICS; 4 Calculus ; 4.1 What Is Calculus? ; 4.2 Average and Instantaneous Velocity ; 4.3 Tangent Line to a Curve ; 4.4 the Derivative ; 4.5 Formulas for Derivatives ; 4.6 the Product Rule and Quotient Rule ; 4.7 the Chain Rule ; 4.8 Slopes and Optimization ; 4.9 Applying Optimization Methods ; 4.10 Differential Notation and Estimates ; 4.11 Marginal Revenue, Cost, and Profit ; 4.12 Exponential Growth ; 4.13 Periodic Functions and Trigonometry ; 4.14 the Fundamental Theorem of Calculus ; 4.15 the Riemann Integral"]
[{"$nulls":4},"4.16 Signed Areas and Other Integrals 4.17 Application: Rocket Science ; 4.18 Infinite Sums ; 4.19 Exponential Growth and Doubling Times ; 4.20 Beyond Calculus ; 5 Number Theory ; 5.1 What Is Number Theory? ; 5.2 Divisibility ; 5.3 Irrational Numbers ; 5.4 Greatest Common "]
[{"$nulls":4},"Divisors ; 5.5 Primes ; 5.6 Relatively Prime Integers ; 5.7 Mersenne and Fermat Primes ; 5.8 the Fundamental Theorem of Arithmetic ; 5.9 Diophantine Equations ; 5.10 Linear Diophantine Equations ; 5.11 Pythagorean Triples ; 5.12 an Introduction to Modular Arithmetic ; 5.13 Congruence ; 5.14 Arithmetic with Congruences"]
[{"$nulls":4},"5.15 Division with Congruences Finite Fields ; 5.16 Fermat's Last Theorem ; 5.17 Unfinished Business ; A Answers to Selected Exercises ; B Suggested Reading ; Index"]
[null,null,null,"Sommario/riassunto","\"With an emphasis on the history of mathematics, this book offers a well-written introduction to number theory and calculus and presents numerous applications throughout to illustrate the accessibility and practicality of the topic. It features numerous figures and diagrams and hundreds of worked examples and exercises--and includes six chapters that allow for a flexible format for a one-semester course or complete coverage for a two-semester course\"--"]
[null,"2.","Record Nr.",null,"UNINA9910954470203321"]
[null,null,"Autore",null,"Potter Norman N."]
[null,null,"Titolo",null,"Food Science : Fifth Edition / / by Norman N. Potter, Joseph H. Hotchkiss"]
[null,null,"Pubbl/distr/stampa",null,"New York, NY : , : Springer US : , : Imprint : Springer, , 1995"]
[null,null,"ISBN",null,"1-4615-4985-X"]
[null,null,"Edizione",null,"[5th ed. 1995.]"]
[null,null,"Descrizione fisica",null,"1 online resource (XV, 608 p.)"]
[null,null,"Collana",null,"Food Science Text Series, , 2214-7799"]
[null,null,"Disciplina",null,"641.3"]
[{"$nulls":4},"664"]
[null,null,"Soggetti",null,"Food science"]
[{"$nulls":4},"Chemistry"]
[{"$nulls":4},"Food Science"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Bibliographic Level Mode of Issuance: Monograph"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"1 Introduction: Food Science as a Discipline -- 2 Characteristics of the Food Industry -- 3 Constituents of Foods: Properties and Significance -- 4 Nutritive Aspects of Food Constituents -- 5 Unit Operations in Food Processing -- 6 Quality Factors in Foods -- 7 Food Deterioration and its Control -- 8 Heat Preservation and Processing -- 9 Cold Preservation and Processing -- 10 Food Dehydration and Concentration -- 11 Irradiation, Microwave, and Ohmic Processing of Foods -- 12 Fermentation and Other Uses of Microorganisms -- 13 Milk and Milk Products -- 14 Meat, Poultry, and Eggs -- 15 Seafoods -- 16 Fats, Oils, and Related Products -- 17 Cereal, Grains, Legumes, and Oilseeds -- 18 Vegetables and Fruits -- 19 Beverages -- 20 Confectionery and Chocolate Products -- 21 Principles of Food Packaging -- 22 Food Processing and the Environment -- 23 Food Safety, Risks, and Hazards -- 24 Governmental Regulation of Food and Nutrition Labeling -- 25 Hunger, Technology, and World Food Needs."]
[null,null,null,"Sommario/riassunto","Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food "]
[{"$nulls":4},"quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry."]