A partir de cette page vous pouvez :
| Retourner au premier écran avec les catégories... |
RĂ©sultat de la recherche
73 résultat(s) recherche sur le mot-clé 'Introduction Physical,Food'
Affiner la rechercheIntroduction to the physical chemistry of foods / Christos RITZOULIS
Titre : Introduction to the physical chemistry of foods Type de document : texte imprimé Auteurs : Christos RITZOULIS, Auteur; Jonathan RHOADES, Traducteur Editeur : Boca Raton : CRC Press/Balkema Année de publication : 2013 Importance : 201p Format : 24cm ISBN/ISSN/EAN : 978-1-466-51175-0 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Introduction Physical,Food Index. décimale : 664.07 Introduction to the physical chemistry of foods [texte imprimé] / Christos RITZOULIS, Auteur; Jonathan RHOADES, Traducteur . - Boca Raton : CRC Press/Balkema, 2013 . - 201p ; 24cm.
ISBN : 978-1-466-51175-0
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Introduction Physical,Food Index. décimale : 664.07 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 116020 664.07 RIT Livre Library Repository Exclu du prĂȘt 0-116678 664.07 RIT Thesis Library Shelf Disponible
Titre : Acetic acid bacteria : fundamentals and food applications Type de document : texte imprimé Auteurs : Ilkin Yucel Sengun, Auteur Editeur : New York : CRC Press Année de publication : 2017 Importance : 346 Pages Présentation : ill,... Format : 27cm ISBN/ISSN/EAN : 978-1-498-76369-1 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Acetic acid bacteria : fundamentals and food applications',' Index. décimale : 579.33 Acetic acid bacteria : fundamentals and food applications [texte imprimé] / Ilkin Yucel Sengun, Auteur . - New York : CRC Press, 2017 . - 346 Pages : ill,... ; 27cm.
ISBN : 978-1-498-76369-1
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Acetic acid bacteria : fundamentals and food applications',' Index. décimale : 579.33 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-118884 579.33 SEN Livre Library Repository Exclu du prĂȘt 
Titre : Advances in foodscience and technology Type de document : texte imprimé Editeur : New York : John Wiley & sons Année de publication : 2013 Importance : XX, 304 p. Présentation : ill. Format : 24 cm ISBN/ISSN/EAN : 978-1-11-812102-3 Note générale : Includes index.
Includes bibliographical references and index.
Langues : Anglais (eng) Mots-clés : Food industry and trade.
Food--Analysis.
Food--Composition.Index. décimale : 664.07 Résumé : En ligne : http://www.lehmanns.ch/shop/weitere-fachgebiete/20200963-9781118121023-advances- [...] Advances in foodscience and technology [texte imprimé] . - New York : John Wiley & sons, 2013 . - XX, 304 p. : ill. ; 24 cm.
ISBN : 978-1-11-812102-3
Includes index.
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Food industry and trade.
Food--Analysis.
Food--Composition.Index. décimale : 664.07 Résumé : En ligne : http://www.lehmanns.ch/shop/weitere-fachgebiete/20200963-9781118121023-advances- [...] Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 114655 664.07 ADV Livre Library Repository Exclu du prĂȘt 114656 664.07 ADV -1 Livre Library Shelf Disponible 114657 664.07 ADV -2 Livre Library Shelf Disponible 114658 664.07 ADV -3 Livre Library Shelf Disponible
Titre : Becoming a translator: an introduction to the theory and practice of translation Type de document : texte imprimé Auteurs : Douglas Robinson, Auteur Mention d'édition : Second Edition Année de publication : 2003 Importance : 301 Index Présentation : ill Format : 28cm ISBN/ISSN/EAN : 9780115300322 Langues : Anglais (eng) Catégories : 418 Standard usage Applied linguistics Mots-clés : Becoming a translator: an introduction to the theory and practice of translation Index. décimale : 418.02 Becoming a translator: an introduction to the theory and practice of translation [texte imprimé] / Douglas Robinson, Auteur . - Second Edition . - 2003 . - 301 Index : ill ; 28cm.
ISSN : 9780115300322
Langues : Anglais (eng)
Catégories : 418 Standard usage Applied linguistics Mots-clés : Becoming a translator: an introduction to the theory and practice of translation Index. décimale : 418.02 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-120305 418.02 ROB Livre Library Shelf Disponible
Titre : Bioenergy production by anaerobic digestion : using agricultural biomass and organic wastes Type de document : texte imprimé Editeur : London [New York] : Earthscan from Routledge/Talyor & Francis Group Année de publication : 2013 Importance : xxx, 442 pages : Présentation : illustrations Format : 26cm. ISBN/ISSN/EAN : 978-0-415-69840-5 Note générale : Includes bibliographical references and index.
Includes bibliographical references and indexLangues : Anglais (eng) Mots-clés : Sewage--Purification--Anaerobic treatment.
Biogas.
Agricultural wastes as fuel.
TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture.
SOCIAL SCIENCE / Agriculture & Food.
SCIENCE / Environmental Science.Index. décimale : 628.74 Résumé : "Description Interest in anaerobic digestion (AD), the process of energy production through the production of biogas, has increased rapidly in recent years. Agricultural and other organic waste are important substrates which can be treated by AD. This book is one of the first to provide a broad introduction to anaerobic digestion and its potential to turn agricultural crops or crop residues, animal and other organic waste, into biomethane. The substrates used can include any non-woody materials, including grass and maize silage, seaweeds, farm slurry, municipal and industrial wastes. These are all systematically reviewed in terms of their suitability from a biological, technical and economic perspective. In the past the technical competence and high capital investment required for industrial-scale anaerobic digesters has limited their uptake, but the authors show that recent advances have made smaller-scale systems more viable through a greater understanding of optimising bacterial metabolism and productivity. Broader issues such as life cycle assessment and energy policies to promote AD are also discussed"-- Provided by publisher. Bioenergy production by anaerobic digestion : using agricultural biomass and organic wastes [texte imprimé] . - London (New York) : Earthscan from Routledge/Talyor & Francis Group, 2013 . - xxx, 442 pages : : illustrations ; 26cm..
ISBN : 978-0-415-69840-5
Includes bibliographical references and index.
Includes bibliographical references and index
Langues : Anglais (eng)
Mots-clés : Sewage--Purification--Anaerobic treatment.
Biogas.
Agricultural wastes as fuel.
TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture.
SOCIAL SCIENCE / Agriculture & Food.
SCIENCE / Environmental Science.Index. décimale : 628.74 Résumé : "Description Interest in anaerobic digestion (AD), the process of energy production through the production of biogas, has increased rapidly in recent years. Agricultural and other organic waste are important substrates which can be treated by AD. This book is one of the first to provide a broad introduction to anaerobic digestion and its potential to turn agricultural crops or crop residues, animal and other organic waste, into biomethane. The substrates used can include any non-woody materials, including grass and maize silage, seaweeds, farm slurry, municipal and industrial wastes. These are all systematically reviewed in terms of their suitability from a biological, technical and economic perspective. In the past the technical competence and high capital investment required for industrial-scale anaerobic digesters has limited their uptake, but the authors show that recent advances have made smaller-scale systems more viable through a greater understanding of optimising bacterial metabolism and productivity. Broader issues such as life cycle assessment and energy policies to promote AD are also discussed"-- Provided by publisher. Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 115201 628.74 BIO Livre Library Repository Exclu du prĂȘt
Titre : Biotechnology in agriculture and food processing : opportunities and challenges Type de document : texte imprimé Auteurs : Parmjit S. PANESAR, Auteur; Satwinder S. MARWAHA, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2013 Importance : xvi, 621 pages : illustrations Format : 24 cm ISBN/ISSN/EAN : 978-1-439-88836-0 Note générale : Includes bibliographical references and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Biotechnology.
Crops--Genetic engineering.
Agricultural processing.
Biotechnology--Industrial applications.
MEDICAL / Biotechnology.
TECHNOLOGY & ENGINEERING / Food Science.Index. décimale : 664 Résumé : "An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic engineering in food ingredient production, bio-fertilizers, bio-pesticides, enzymes, genetically modified foods etc. The book is divided into four parts: fundamental concepts, biotechnology in agriculture, biotechnology in food processing and biotechnological management of crop residues and waste/by products of agro industries"-- Provided by publisher.
"Preface Biotechnology has a long history of use in agriculture and food processing. It is truly a key technology and has played a significant role in these areas. It represents a combination of both traditional and latest techniques based on molecular biology and recombinant DNA technology. It has not only been helpful in boosting the yield of agricultural crops but has also led to the generation of novel varieties, which can play a significant role in overcoming the problem of hunger and malnutrition worldwide. Biotechnological techniques in food processing offer the prospect of improving existing processes and developing novel products. The applications of biotechnology range from the production of fermented foods to the development of biosensors and food safety kits, which can help ensure the quality and safety of food products. Agriculture and food processing are integrated disciplines, with the latter having its roots in the former. The role of biotechnology in these areas reflects the true picture of its range of applications from "farm to fork." Keeping this in view, the compilation of this volume is expected to provide comprehensive information to the readers on the subject of biotechnology at one platform. The objective of this volume is to provide a perspective on the important biotechnological issues that have direct relevance to agriculture and food processing. Even with restricted perspective, the potential range of the topics is enormous, and it is not possible to review the whole field comprehensively in a single volume. Hence, a careful selection of chapters has been made to provide readers with both an in-depth study and a broad perception"-- Provided by publisher.
Biotechnology in agriculture and food processing [texte imprimé] : opportunities and challenges / Parmjit S. PANESAR, Auteur; Satwinder S. MARWAHA, Auteur . - USA : CRC Press,Taylor & Francis Group, 2013 . - xvi, 621 pages : illustrations ; 24 cm.
ISBN : 978-1-439-88836-0
Includes bibliographical references and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Biotechnology.
Crops--Genetic engineering.
Agricultural processing.
Biotechnology--Industrial applications.
MEDICAL / Biotechnology.
TECHNOLOGY & ENGINEERING / Food Science.Index. décimale : 664 Résumé : "An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic engineering in food ingredient production, bio-fertilizers, bio-pesticides, enzymes, genetically modified foods etc. The book is divided into four parts: fundamental concepts, biotechnology in agriculture, biotechnology in food processing and biotechnological management of crop residues and waste/by products of agro industries"-- Provided by publisher.
"Preface Biotechnology has a long history of use in agriculture and food processing. It is truly a key technology and has played a significant role in these areas. It represents a combination of both traditional and latest techniques based on molecular biology and recombinant DNA technology. It has not only been helpful in boosting the yield of agricultural crops but has also led to the generation of novel varieties, which can play a significant role in overcoming the problem of hunger and malnutrition worldwide. Biotechnological techniques in food processing offer the prospect of improving existing processes and developing novel products. The applications of biotechnology range from the production of fermented foods to the development of biosensors and food safety kits, which can help ensure the quality and safety of food products. Agriculture and food processing are integrated disciplines, with the latter having its roots in the former. The role of biotechnology in these areas reflects the true picture of its range of applications from "farm to fork." Keeping this in view, the compilation of this volume is expected to provide comprehensive information to the readers on the subject of biotechnology at one platform. The objective of this volume is to provide a perspective on the important biotechnological issues that have direct relevance to agriculture and food processing. Even with restricted perspective, the potential range of the topics is enormous, and it is not possible to review the whole field comprehensively in a single volume. Hence, a careful selection of chapters has been made to provide readers with both an in-depth study and a broad perception"-- Provided by publisher.
RĂ©servation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 114718 664 PAN Livre Library Repository Exclu du prĂȘt 114719 664 PAN-1 Livre Library Shelf Disponible 114720 664 PAN-2 Livre Library Shelf Disponible 114782 664 PAN-3 Livre Library Shelf Disponible
Titre : Chemical analysis for Antibiotics used in agriculture Type de document : texte imprimé Auteurs : Hisao OKA, Editeur (scientifique); Hiroyuki NAKASAVA, Editeur (scientifique); Ken-Ichi HARADA, Editeur (scientifique); James D. MACNEIL, Editeur (scientifique) Editeur : AOAC international Année de publication : 1995 Importance : xii, 452 p. Présentation : ill,. Format : 26 cm. ISBN/ISSN/EAN : 978-0-935584-57-8 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 300 Sciences sociales:363 Autres problÚmes et services sociaux Mots-clés : Food contamination.
Antibiotic residues--Analysis--Standards.
Feed additive residues.
Antibiotics in animal nutrition.Index. décimale : 363.19 Chemical analysis for Antibiotics used in agriculture [texte imprimé] / Hisao OKA, Editeur (scientifique); Hiroyuki NAKASAVA, Editeur (scientifique); Ken-Ichi HARADA, Editeur (scientifique); James D. MACNEIL, Editeur (scientifique) . - [S.l.] : AOAC international, 1995 . - xii, 452 p. : ill,. ; 26 cm..
ISBN : 978-0-935584-57-8
Includes bibliographical references and index.
Langues : Anglais (eng)RĂ©servation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 115045 363.19 OKA Livre Library Repository Exclu du prĂȘt 115280 363.19 OKA-1 Livre Library Shelf Disponible 115281 363.19 OKA-2 Livre Library Shelf Disponible 115282 363.19 OKA-3 Livre Library Shelf Disponible
Titre : Chemical contaminants and residues in food Type de document : texte imprimé Auteurs : D. SCHRENK, Editeur (scientifique) Editeur : Woodhead Publishing Année de publication : 2012 Importance : xxvi, 577 p. Présentation : ill. Format : 25 cm ISBN/ISSN/EAN : 978-0-85709-058-4 Langues : Anglais (eng) Mots-clés : Food --Analysis. Food contamination. Food --Toxicology. Food adulteration and inspection. Index. décimale : 664.07 En ligne : https://www.elsevier.com/books/chemical-contaminants-and-residues-in-food/schren [...] Chemical contaminants and residues in food [texte imprimé] / D. SCHRENK, Editeur (scientifique) . - [S.l.] : Woodhead Publishing, 2012 . - xxvi, 577 p. : ill. ; 25 cm.
ISBN : 978-0-85709-058-4
Langues : Anglais (eng)
Mots-clés : Food --Analysis. Food contamination. Food --Toxicology. Food adulteration and inspection. Index. décimale : 664.07 En ligne : https://www.elsevier.com/books/chemical-contaminants-and-residues-in-food/schren [...] Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 114557 664.07 CHE Livre Library Repository Exclu du prĂȘt 114696 664.07 CHE-1 Livre Library Shelf Disponible 114697 664.07 CHE-2 Livre Library Shelf Disponible 114698 664.07 CHE-3 Livre Library Shelf Disponible 0-118808 664.07 SCH Livre Library Shelf Disponible
Titre : A comprehensive introduction to object-oriented programming with Java Type de document : texte imprimé Auteurs : C. Thomas Wu, Auteur Editeur : The McGraw-Hill Companies, Inc. All rights reserved. Année de publication : 2008 Importance : xxv 1189 Pages Présentation : illustrators some color Format : 18.50cm x23cm ISBN/ISSN/EAN : 978-0-07-331708-3 Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : 005.117 Mots-clés : A comprehensive introduction to object-oriented programming with Java Index. décimale : 005.117 Résumé : Provides an introduction to the basics of programming using java. This text takes a object-oriented approach, and focuses on showing students a consistent problem solving approach. A comprehensive introduction to object-oriented programming with Java [texte imprimé] / C. Thomas Wu, Auteur . - [S.l.] : The McGraw-Hill Companies, Inc. All rights reserved., 2008 . - xxv 1189 Pages : illustrators some color ; 18.50cm x23cm.
ISBN : 978-0-07-331708-3
Langues : Anglais (eng) Langues originales : Anglais (eng)
Catégories : 005.117 Mots-clés : A comprehensive introduction to object-oriented programming with Java Index. décimale : 005.117 Résumé : Provides an introduction to the basics of programming using java. This text takes a object-oriented approach, and focuses on showing students a consistent problem solving approach. Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 125939 005.117 WUC Livre Library Repository Exclu du prĂȘt
Titre : Construction economics : an introduction Type de document : texte imprimé Auteurs : Stephen L. Gruneberg, Auteur Editeur : Macmillan, Houndmills, Basingstoke, Hampshire Année de publication : 1997 Importance : 276 pages Présentation : illustrations Format : 24cm ISBN/ISSN/EAN : 978-0-333-65541-2 Langues : Anglais (eng) Catégories : 300 Sciences sociales:338 Production Mots-clés : Construction economics : an introduction Index. décimale : 338.47624 Résumé : This book deals with the economics of construction at three levels: the industry, the firm and the project. It links the economics of the production process of construction to the economics of its output, namely the buildings and structures of the built environment. Construction economics : an introduction [texte imprimé] / Stephen L. Gruneberg, Auteur . - [S.l.] : Macmillan, Houndmills, Basingstoke, Hampshire, 1997 . - 276 pages : illustrations ; 24cm.
ISBN : 978-0-333-65541-2
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:338 Production Mots-clés : Construction economics : an introduction Index. décimale : 338.47624 Résumé : This book deals with the economics of construction at three levels: the industry, the firm and the project. It links the economics of the production process of construction to the economics of its output, namely the buildings and structures of the built environment. Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-120688 338.47624 GRU Livre Library Shelf Exclu du prĂȘt
Titre : Construction technology : an illustrated introduction Type de document : texte imprimé Auteurs : Eric Fleming, Auteur Editeur : Oxford : Blackwell Pub. Année de publication : 2005 Importance : 386 pages Présentation : ill (Col,..) Format : 25cm ISBN/ISSN/EAN : 978-1-405-10210-0 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):690 Bùtiments Mots-clés : Construction technology : an illustrated introduction Index. décimale : 690 Résumé : "This primer on construction technology is aimed at people who have no background in construction or who have just joined the industry from college. It gives a comprehensive introduction to every aspect of low-rise construction and will be indispensable on all courses where construction technology is taught. The author demonstrates good practice and common faults using detailed drawings paired with clear photos and brief explanations of all the elements of the building process."--Jacket Construction technology : an illustrated introduction [texte imprimé] / Eric Fleming, Auteur . - Oxford : Blackwell Pub., 2005 . - 386 pages : ill (Col,..) ; 25cm.
ISBN : 978-1-405-10210-0
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):690 Bùtiments Mots-clés : Construction technology : an illustrated introduction Index. décimale : 690 Résumé : "This primer on construction technology is aimed at people who have no background in construction or who have just joined the industry from college. It gives a comprehensive introduction to every aspect of low-rise construction and will be indispensable on all courses where construction technology is taught. The author demonstrates good practice and common faults using detailed drawings paired with clear photos and brief explanations of all the elements of the building process."--Jacket Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-120759 690 FLE Livre Library Shelf Disponible
Titre : Ecology and management of food-industry pests Type de document : texte imprimé Auteurs : GORHAM,J. R.,, Auteur Editeur : Association of Official Analytical Chemists, Année de publication : 1991 Importance : x, 595 p. : ill., maps Format : 29cm,. ISBN/ISSN/EAN : 978-0-935584-45-5 Note générale : Includes bibliographical references and indexes. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Storage.
Food storage pests--Ecology.
Food storage pests--Control.Index. décimale : 664 Ecology and management of food-industry pests [texte imprimé] / GORHAM,J. R.,, Auteur . - [S.l.] : Association of Official Analytical Chemists,, 1991 . - x, 595 p. : ill., maps ; 29cm,..
ISBN : 978-0-935584-45-5
Includes bibliographical references and indexes.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Storage.
Food storage pests--Ecology.
Food storage pests--Control.Index. décimale : 664 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 115054 664 GOR Livre Library Repository Exclu du prĂȘt 115170 664 GOR -1 Livre Library Shelf Disponible 115171 664 GOR -2 Livre Library Shelf Disponible 115172 664 GOR -3 Livre Library Shelf Disponible
Titre : Essential cell biology : an introduction to the molecular biology of the cell Type de document : texte imprimé Auteurs : Alberts, Bruce, Auteur; Hopkin, Karen, Auteur Mention d'édition : Fourth Edition Editeur : Garland Science, New York, NY Année de publication : 2014 Importance : xxiii, 726 pages, 112 variously numbered pages Présentation : illustrations (col) Format : 28 cm ISBN/ISSN/EAN : 978-0-8153-4454-4 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:571.6 biologie cellulaire Mots-clés : Essential cell biology : an introduction to the molecular biology of the cell Index. décimale : 571.6 Résumé : This text provides a readily accessible introduction to the central concepts of cell biology, and its lively, clear writing and exceptional illustrations make it the ideal textbook for a first course in both cell and molecular biology. The text and figures are easy-to-follow, accurate, clear, and engaging for the introductory student. Molecular detail has been kept to a minimum in order to provide the reader with a cohesive conceptual framework for the basic science that underlies our current understanding of all of biology, including the biomedical sciences. This edition has been thoroughly revised, and covers the latest developments in this fast-moving field, yet retains the academic level and length of the previous edition Essential cell biology : an introduction to the molecular biology of the cell [texte imprimé] / Alberts, Bruce, Auteur; Hopkin, Karen, Auteur . - Fourth Edition . - [S.l.] : Garland Science, New York, NY, 2014 . - xxiii, 726 pages, 112 variously numbered pages : illustrations (col) ; 28 cm.
ISBN : 978-0-8153-4454-4
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:571.6 biologie cellulaire Mots-clés : Essential cell biology : an introduction to the molecular biology of the cell Index. décimale : 571.6 Résumé : This text provides a readily accessible introduction to the central concepts of cell biology, and its lively, clear writing and exceptional illustrations make it the ideal textbook for a first course in both cell and molecular biology. The text and figures are easy-to-follow, accurate, clear, and engaging for the introductory student. Molecular detail has been kept to a minimum in order to provide the reader with a cohesive conceptual framework for the basic science that underlies our current understanding of all of biology, including the biomedical sciences. This edition has been thoroughly revised, and covers the latest developments in this fast-moving field, yet retains the academic level and length of the previous edition Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 125366 571.6 ALB Livre Library Shelf Disponible
Titre : Food Biotechnology Type de document : texte imprimé Auteurs : S. C. Bhatia, Auteur Editeur : Woodhead Publishing Année de publication : 2016 Importance : 411 Page Présentation : ill (graph...) Format : 24cm ISBN/ISSN/EAN : 978-93-85059-18-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Biotechnology Index. décimale : 664 Food Biotechnology [texte imprimé] / S. C. Bhatia, Auteur . - [S.l.] : Woodhead Publishing, 2016 . - 411 Page : ill (graph...) ; 24cm.
ISBN : 978-93-85059-18-6
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Biotechnology Index. décimale : 664 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-117421 664 BHA Livre Library Repository Exclu du prĂȘt 0-118317 664 BHA Livre Library Shelf Disponible 0-118283 664 BHA Livre Library Shelf Disponible
Titre : Food chemistry Type de document : texte imprimé Auteurs : Hans-Dieter BELITZ, Auteur; Grosch, W, Auteur; Schieberle, Peter, Auteur Mention d'édition : 4th.ed. Année de publication : 2009 Importance : xliv,1070p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-3-540-69935-4 Note générale : Includes and index Langues : Anglais (eng) Catégories : 664.07 Tests,analyse, contr6oler de la qualité Mots-clés : Food chemistry Index. décimale : 664.07 Food chemistry [texte imprimé] / Hans-Dieter BELITZ, Auteur; Grosch, W, Auteur; Schieberle, Peter, Auteur . - 4th.ed. . - 2009 . - xliv,1070p. : ill. ; 24cm..
ISBN : 978-3-540-69935-4
Includes and index
Langues : Anglais (eng)
Catégories : 664.07 Tests,analyse, contr6oler de la qualité Mots-clés : Food chemistry Index. décimale : 664.07 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 115642 664.07 BEL Livre Library Repository Exclu du prĂȘt
Titre : Food chemistry Type de document : texte imprimé Auteurs : Srinivasan. DAMODARAN, Editeur (scientifique); Kirk L. PARKIN, Editeur (scientifique); Fennema Owen R., Editeur (scientifique) Mention d'édition : 4th Edition Editeur : Boca Raton : CRC Press Année de publication : 2008 Importance : 1144p Format : 26cm ISBN/ISSN/EAN : 978-0-84939-272-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Chemistry Index. décimale : 664 Food chemistry [texte imprimé] / Srinivasan. DAMODARAN, Editeur (scientifique); Kirk L. PARKIN, Editeur (scientifique); Fennema Owen R., Editeur (scientifique) . - 4th Edition . - Boca Raton : CRC Press, 2008 . - 1144p ; 26cm.
ISBN : 978-0-84939-272-6
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Chemistry Index. décimale : 664 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 116009 664 DAM Livre Library Repository Exclu du prĂȘt 0-116698 664 DAM Thesis Library Shelf Sorti jusqu'au 12/02/2024
Titre : Food chemistry : Vol.2 Type de document : texte imprimé Auteurs : Fennema Owen R.(edited), Auteur Mention d'édition : 2nd éd. Editeur : Marcel Dekker,Inc. Importance : 991 p. Présentation : ill. Format : 28 cm Note générale : Includes and index Langues : Anglais (eng) Mots-clés : Food chemistry Index. décimale : 664.07 Food chemistry [texte imprimé] : Vol.2 / Fennema Owen R.(edited), Auteur . - 2nd éd. . - New York : Marcel Dekker,Inc., [s.d.] . - 991 p. : ill. ; 28 cm.
Includes and index
Langues : Anglais (eng)
Mots-clés : Food chemistry Index. décimale : 664.07 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 105502 664.07 FOO 2-1 Livre Library Shelf Disponible 115491 664.07 FOO 2-2 Livre Library Shelf Disponible 115492 664.07 FOO 2-3 Livre Library Shelf Disponible 115490 664.07 FOO 2-4 Livre Library Shelf Disponible
Titre : Food microbiology : an introduction / Type de document : texte imprimé Auteurs : Thomas J. Montville; Karl R. Matthews; Kalmia E. Kniel; American Society for Microbiology Mention d'édition : 3rd ed. Editeur : Washington, DC : ASM Press Année de publication : 2012 Importance : 547 p. Présentation : ill,. Format : 27.5 cm ISBN/ISSN/EAN : 978-1-555-81636-0 Note générale : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food-Microbiology Index. décimale : 664 Résumé : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Food microbiology [texte imprimé] : an introduction / / Thomas J. Montville; Karl R. Matthews; Kalmia E. Kniel; American Society for Microbiology . - 3rd ed. . - Washington, DC : ASM Press, 2012 . - 547 p. : ill,. ; 27.5 cm.
ISBN : 978-1-555-81636-0
Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food-Microbiology Index. décimale : 664 Résumé : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 113685 664 MON Livre Library Repository Exclu du prĂȘt 114157 664 MON-1 Livre Library Shelf Disponible 114158 664 MON-2 Livre Library Shelf Disponible 114159 664 MON-3 Livre Library Shelf Disponible
Titre : Food processing Titre original : principles and applications Type de document : texte imprimé Auteurs : Stephanie Clark (1968), Auteur Editeur : Wiley-Blackwell Année de publication : 2014 Importance : 578 pages Présentation : illustrations ISBN/ISSN/EAN : 978-0-470-67114-6 Langues : Anglais (eng) Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food processing Index. décimale : 338.47664 Production Food processing [texte imprimé] = principles and applications / Stephanie Clark (1968), Auteur . - [S.l.] : Wiley-Blackwell, 2014 . - 578 pages : illustrations.
ISBN : 978-0-470-67114-6
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food processing Index. décimale : 338.47664 Production Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-118467 338.47664 CLA Livre Library Repository Exclu du prĂȘt
Titre : Food processing technology : principles and practice Type de document : texte imprimé Auteurs : FELLOWS P. (Peter), Auteur Mention d'édition : 3rd ed. Editeur : Woodhead Publishing Limited Année de publication : 2011 Importance : xvi,913p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-84569-216-2 Note générale : Includes and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food processing Index. décimale : 664 Food processing technology [texte imprimé] : principles and practice / FELLOWS P. (Peter), Auteur . - 3rd ed. . - Oxford : Woodhead Publishing Limited, 2011 . - xvi,913p. : ill. ; 24cm..
ISBN : 978-1-84569-216-2
Includes and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food processing Index. décimale : 664 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 116084 664 FEL Livre Library New book Exclu du prĂȘt 0-116641 664 FEL Livre Library Shelf Disponible
Titre : Food product design : a computer-aided statistical approach Type de document : texte imprimé Auteurs : HU Ruguo, Auteur Editeur : CRC Press Année de publication : 1999 Importance : xiii, 225 p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-566-76743-9 Note générale : Includes bibliographical references (p. 207-212) and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade--Data processing Food industry and trade--Statistical methods. Index. décimale : 664 Food product design [texte imprimé] : a computer-aided statistical approach / HU Ruguo, Auteur . - [S.l.] : CRC Press, 1999 . - xiii, 225 p. : ill. ; 24cm..
ISBN : 978-1-566-76743-9
Includes bibliographical references (p. 207-212) and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade--Data processing Food industry and trade--Statistical methods. Index. décimale : 664 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 116003 664 HUR Livre Library New book Exclu du prĂȘt
Titre : Food safety management programs : applications, best practices, and compliance Type de document : texte imprimé Auteurs : NEWSLOW, Debby L, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2014 Importance : 363p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-439-82679-9 Note générale : Includes bibliographical references and index Langues : Français (fre) Catégories : 300 Sciences sociales:363 Autres problÚmes et services sociaux:363.192 Foods Mots-clés : Food industry and trade.- Quality control.
Food industry and trade.- Management.
Food- Safety measures.Index. décimale : 363.192 Résumé : The valueof an effective well-defined. Implemented, and maintained management system is priceless. Besed on the reqirement of ISO 22000, and PAS 220, this text provides a collection of participation- basedtools that can be applied to the development, implementation, and maintenance of a management-based sytem in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the syetem, and ways to integrate these resources into individual operations. The author also compares SIO and HACCP programs as well as includes case studies from profrssionals. Provided by publisher. Food safety management programs [texte imprimé] : applications, best practices, and compliance / NEWSLOW, Debby L, Auteur . - USA : CRC Press,Taylor & Francis Group, 2014 . - 363p. : ill. ; 24cm..
ISBN : 978-1-439-82679-9
Includes bibliographical references and index
Langues : Français (fre)
Catégories : 300 Sciences sociales:363 Autres problÚmes et services sociaux:363.192 Foods Mots-clés : Food industry and trade.- Quality control.
Food industry and trade.- Management.
Food- Safety measures.Index. décimale : 363.192 Résumé : The valueof an effective well-defined. Implemented, and maintained management system is priceless. Besed on the reqirement of ISO 22000, and PAS 220, this text provides a collection of participation- basedtools that can be applied to the development, implementation, and maintenance of a management-based sytem in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the syetem, and ways to integrate these resources into individual operations. The author also compares SIO and HACCP programs as well as includes case studies from profrssionals. Provided by publisher. Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 115993 363.192 NEW Livre Library New book Exclu du prĂȘt
Titre : Functional food product development Type de document : texte imprimé Editeur : Chichester, West Sussex : Wiley-Blackwell Année de publication : 2010 Importance : xiv, 512 p. Présentation : ill. (some col.), maps Format : 25cm. ISBN/ISSN/EAN : 978-1-405-17876-1 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):613 Promotion de la santé:613.2 Diététique: aliments et boissons. Valeur nutritive des aliments Mots-clés : Functional foods.
Food industry and trade.
Food Technology--methods Food--standards Food-Processing Industry--methods Nutritional Physiological PhenomenaIndex. décimale : 613.2 Résumé : "The market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher. Note de contenu :
Machine generated contents note: Functional Foods Introduction.1. Functional Food Product Development.Jim Smith, Food Technology Centre, Canada.2. Functional Food Product Invention.Doug Hall, Eureka Ranch, Cincinnati, USA.3. Current Regulatory Status of Functional Foods and Health Claims in major markets.Sandy Lawrie, Head, Novel Foods Division, Food Standards Agency, UK.Health Issues and Functional Food Product Development.4. Neurological disorders (such as Alzheimer's disease).Michael Mayne, Science Director, Institute of Nutrisciences & Health, NRC, Canada.5. Obesity-related disorders (such as Diabetes).Yanwen Wang, Institute of Nutrisciences & Health, NRC, Canada.6. Infection and immunity (such as viral infections).Jim Johnston, Institute of Nutrisciences & Health, NRC, Canada.7. Cancer.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.
8. Heart Disease.Lyndon Kurth, Food Science Australia.or.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.9. Ageing.Professor Claude Remacle is Head of the Unit of Animal Biology at the Universite; Catholique de Louvain, Belgium, where Dr Brigitte Reusens is a senior scientist.or.Peter McLennan, University of Wollongong, Australia.10. Bone Health.E.Offord, Nestle, Switzerland.or.Wendy E. Ward, Assistant Professor, Department of Nutritional Sciences.Faculty of Medicine, University of Toronto, Canada.Ingredients for Development of Functional Foods.11. Plant functional ingredients.Peter Jones, Director, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Canada.12. Probiotics and Prebiotics.Chantal Cayuela, Danone Vitapole Recherche, Nutrivaleur, Head of the Research Unit Nutrition and Probiotic, 92350 Le Plessis Robinson-France.13. Functional Dietary Fibre.Raija Tahvonen, and Seppo Salminen, department of biochemistry and food chemistry at the University of Turku, Finland.14. Functional Lipids.David J.A. Jenkins, Professor, Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, University of Toronto, Canada.
15. Marine functional ingredients.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.Processing Opportunities.16. Ultrasound in functional food product development.Mircea Vinaturo, USA.17. Supercritical Fluid Extraction Technology in functional food product development.Uy Nguyen, Norac Technologies Inc., Edmonton, Alberta, Canada.18. Microencapsulation.Mary Ann Augustin, Food Science Australia.Other Functional Food Product Opportunities.19. Functional foods in sports.RJ Maughan, Aberdeen U, Scotland.20. Functional Foods for brain health.CR Markus, University of Maastricht, Belgium.Case Studies - Taking New Functional Food Products to Market.21. Meg-3.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.22. Functional Cereal Products.Kellogg Development Centre, USA.23. Calcium-fortified Orange Juice.Coca-Cola, USA.24. Presidents Choice Functional Foods - a retailers' perspective.Loblaws, Canada.
Functional food product development [texte imprimé] . - Chichester, West Sussex : Wiley-Blackwell, 2010 . - xiv, 512 p. : ill. (some col.), maps ; 25cm..
ISBN : 978-1-405-17876-1
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):613 Promotion de la santé:613.2 Diététique: aliments et boissons. Valeur nutritive des aliments Mots-clés : Functional foods.
Food industry and trade.
Food Technology--methods Food--standards Food-Processing Industry--methods Nutritional Physiological PhenomenaIndex. décimale : 613.2 Résumé : "The market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher. Note de contenu :
Machine generated contents note: Functional Foods Introduction.1. Functional Food Product Development.Jim Smith, Food Technology Centre, Canada.2. Functional Food Product Invention.Doug Hall, Eureka Ranch, Cincinnati, USA.3. Current Regulatory Status of Functional Foods and Health Claims in major markets.Sandy Lawrie, Head, Novel Foods Division, Food Standards Agency, UK.Health Issues and Functional Food Product Development.4. Neurological disorders (such as Alzheimer's disease).Michael Mayne, Science Director, Institute of Nutrisciences & Health, NRC, Canada.5. Obesity-related disorders (such as Diabetes).Yanwen Wang, Institute of Nutrisciences & Health, NRC, Canada.6. Infection and immunity (such as viral infections).Jim Johnston, Institute of Nutrisciences & Health, NRC, Canada.7. Cancer.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.
8. Heart Disease.Lyndon Kurth, Food Science Australia.or.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.9. Ageing.Professor Claude Remacle is Head of the Unit of Animal Biology at the Universite; Catholique de Louvain, Belgium, where Dr Brigitte Reusens is a senior scientist.or.Peter McLennan, University of Wollongong, Australia.10. Bone Health.E.Offord, Nestle, Switzerland.or.Wendy E. Ward, Assistant Professor, Department of Nutritional Sciences.Faculty of Medicine, University of Toronto, Canada.Ingredients for Development of Functional Foods.11. Plant functional ingredients.Peter Jones, Director, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Canada.12. Probiotics and Prebiotics.Chantal Cayuela, Danone Vitapole Recherche, Nutrivaleur, Head of the Research Unit Nutrition and Probiotic, 92350 Le Plessis Robinson-France.13. Functional Dietary Fibre.Raija Tahvonen, and Seppo Salminen, department of biochemistry and food chemistry at the University of Turku, Finland.14. Functional Lipids.David J.A. Jenkins, Professor, Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, University of Toronto, Canada.
15. Marine functional ingredients.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.Processing Opportunities.16. Ultrasound in functional food product development.Mircea Vinaturo, USA.17. Supercritical Fluid Extraction Technology in functional food product development.Uy Nguyen, Norac Technologies Inc., Edmonton, Alberta, Canada.18. Microencapsulation.Mary Ann Augustin, Food Science Australia.Other Functional Food Product Opportunities.19. Functional foods in sports.RJ Maughan, Aberdeen U, Scotland.20. Functional Foods for brain health.CR Markus, University of Maastricht, Belgium.Case Studies - Taking New Functional Food Products to Market.21. Meg-3.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.22. Functional Cereal Products.Kellogg Development Centre, USA.23. Calcium-fortified Orange Juice.Coca-Cola, USA.24. Presidents Choice Functional Foods - a retailers' perspective.Loblaws, Canada.
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 116119 613.2 FUN Livre Library New book Exclu du prĂȘt
Titre : Geochemistry Type de document : texte imprimĂ© Auteurs : White William M., Auteur Editeur : John Wiley & Sons, Inc. AnnĂ©e de publication : 2013 Importance : vii, 660 pages : illustrations PrĂ©sentation : som ill,. Format : 29 cm ISBN/ISSN/EAN : 978-0-470-65668-6 Langues : Anglais (eng) CatĂ©gories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathĂ©matiques:551 GĂ©ologie, mĂ©tĂ©orologie, hydrologie gĂ©nĂ©rale:551.9 GĂ©ochimie Mots-clĂ©s : Machine generated contents note: Chapter 1: Introduction Chapter 2: Energy, Entropy and Fundamental Thermodynamic Concepts Chapter 3: Solutions and Thermodynamics of Multicomponent Systems Chapter 4: Applications of Thermodynamics to the Earth Chapter 5: Kinetics: The Pace of Things Chapter 6: Aquatic Chemistry Chapter 7. Trace Elements in Igneous Processes Chapter 8: Radiogenic Isotope Geochemistry Chapter 9: Stable Isotope Geochemistry Chapter 10: The Big Picture: Cosmochemistry Chapter 11: Geochemistry of the Solid Earth Chapter 12: Organic Geochemistry, the Carbon Cycle, and Climate Appendix Index. Index. dĂ©cimale : 551.9 RĂ©sumĂ© : "This book provides a comprehensive introduction to the field of geochemistry. The book first lays out the âgeochemical toolboxâ: the basic principles and techniques of modern geochemistry, beginning with a review of thermodynamics and kinetics as they apply to the Earth and its environs. These basic concepts are then applied to understanding processes in aqueous systems and the behavior of trace elements in magmatic systems. Subsequent chapters introduce radiogenic and stable isotope geochemistry and illustrate their application to such diverse topics as determining geologic time, ancient climates, and the diets of prehistoric peoples. The focus then broadens to the formation of the solar system, the Earth, and the elements themselves. Then the composition of the Earth itself becomes the topic, examining the composition of the core, the mantle, and the crust and exploring how this structure originated. A final chapter covers organic chemistry, including the origin of fossil fuels and the carbon cycleâs role in controlling Earthâs climate, both in the geologic past and the rapidly changing present.Geochemistry is essential reading for all earth science students, as well as for researchers and applied scientists who require an introduction to the essential theory of geochemistry, and a survey of its applications in the earth and environmental sciences.Additional resources can be found at: www.wiley.com/go/white/geochemistry "-- Provided by publisher.
"The intent of this book is to introduce you to geochemistry and to further your understanding of the Earth through it"-- Provided by publisher.Geochemistry [texte imprimé] / White William M., Auteur . - Canada : John Wiley & Sons, Inc., 2013 . - vii, 660 pages : illustrations : som ill,. ; 29 cm.
ISBN : 978-0-470-65668-6
Langues : Anglais (eng)
CatĂ©gories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathĂ©matiques:551 GĂ©ologie, mĂ©tĂ©orologie, hydrologie gĂ©nĂ©rale:551.9 GĂ©ochimie Mots-clĂ©s : Machine generated contents note: Chapter 1: Introduction Chapter 2: Energy, Entropy and Fundamental Thermodynamic Concepts Chapter 3: Solutions and Thermodynamics of Multicomponent Systems Chapter 4: Applications of Thermodynamics to the Earth Chapter 5: Kinetics: The Pace of Things Chapter 6: Aquatic Chemistry Chapter 7. Trace Elements in Igneous Processes Chapter 8: Radiogenic Isotope Geochemistry Chapter 9: Stable Isotope Geochemistry Chapter 10: The Big Picture: Cosmochemistry Chapter 11: Geochemistry of the Solid Earth Chapter 12: Organic Geochemistry, the Carbon Cycle, and Climate Appendix Index. Index. dĂ©cimale : 551.9 RĂ©sumĂ© : "This book provides a comprehensive introduction to the field of geochemistry. The book first lays out the âgeochemical toolboxâ: the basic principles and techniques of modern geochemistry, beginning with a review of thermodynamics and kinetics as they apply to the Earth and its environs. These basic concepts are then applied to understanding processes in aqueous systems and the behavior of trace elements in magmatic systems. Subsequent chapters introduce radiogenic and stable isotope geochemistry and illustrate their application to such diverse topics as determining geologic time, ancient climates, and the diets of prehistoric peoples. The focus then broadens to the formation of the solar system, the Earth, and the elements themselves. Then the composition of the Earth itself becomes the topic, examining the composition of the core, the mantle, and the crust and exploring how this structure originated. A final chapter covers organic chemistry, including the origin of fossil fuels and the carbon cycleâs role in controlling Earthâs climate, both in the geologic past and the rapidly changing present.Geochemistry is essential reading for all earth science students, as well as for researchers and applied scientists who require an introduction to the essential theory of geochemistry, and a survey of its applications in the earth and environmental sciences.Additional resources can be found at: www.wiley.com/go/white/geochemistry "-- Provided by publisher.
"The intent of this book is to introduce you to geochemistry and to further your understanding of the Earth through it"-- Provided by publisher.RĂ©servation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 114568 551.9 WHI Livre Library Repository Exclu du prĂȘt 114565 551.9 WHI-1 Livre Library Shelf Disponible 114566 551.9 WHI-2 Livre Library Shelf Disponible 114567 551.9 WHI-3 Livre Library Shelf Disponible
Titre : Geochemistry Type de document : texte imprimé Auteurs : White William M., Auteur Editeur : John Wiley & Sons, Inc. Année de publication : 2013 Importance : vii, 660 pages : illustrations Présentation : som ill,. Format : 29 cm Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:551 Géologie, météorologie, hydrologie générale:551.9 Géochimie Mots-clés : Machine generated contents note: Chapter 1: Introduction Chapter 2: Energy, Entropy and Fundamental Thermodynamic Concepts Chapter 3: Solutions and Thermodynamics of Multicomponent Systems Chapter 4: Applications of Thermodynamics to the Earth Chapter 5: Kinetics: The Pace of Things Chapter 6: Aquatic Chemistry Chapter 7. Trace Elements in Igneous Processes Chapter 8: Radiogenic Isotope Geochemistry Chapter 9: Stable Isotope Geochemistry Chapter 10: The Big Picture: Cosmochemistry Chapter 11: Geochemistry of the Solid Earth Chapter 12: Organic Geochemistry, the Carbon Cycle, and Climate Appendix Index.
(PICH Bunchoeun)Index. dĂ©cimale : 551.9 RĂ©sumĂ© : "This book provides a comprehensive introduction to the field of geochemistry. The book first lays out the âgeochemical toolboxâ: the basic principles and techniques of modern geochemistry, beginning with a review of thermodynamics and kinetics as they apply to the Earth and its environs. These basic concepts are then applied to understanding processes in aqueous systems and the behavior of trace elements in magmatic systems. Subsequent chapters introduce radiogenic and stable isotope geochemistry and illustrate their application to such diverse topics as determining geologic time, ancient climates, and the diets of prehistoric peoples. The focus then broadens to the formation of the solar system, the Earth, and the elements themselves. Then the composition of the Earth itself becomes the topic, examining the composition of the core, the mantle, and the crust and exploring how this structure originated. A final chapter covers organic chemistry, including the origin of fossil fuels and the carbon cycleâs role in controlling Earthâs climate, both in the geologic past and the rapidly changing present.Geochemistry is essential reading for all earth science students, as well as for researchers and applied scientists who require an introduction to the essential theory of geochemistry, and a survey of its applications in the earth and environmental sciences.Additional resources can be found at: www.wiley.com/go/white/geochemistry "-- Provided by publisher.
"The intent of this book is to introduce you to geochemistry and to further your understanding of the Earth through it"-- Provided by publisher.Geochemistry [texte imprimé] / White William M., Auteur . - Canada : John Wiley & Sons, Inc., 2013 . - vii, 660 pages : illustrations : som ill,. ; 29 cm.
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:551 Géologie, météorologie, hydrologie générale:551.9 Géochimie Mots-clés : Machine generated contents note: Chapter 1: Introduction Chapter 2: Energy, Entropy and Fundamental Thermodynamic Concepts Chapter 3: Solutions and Thermodynamics of Multicomponent Systems Chapter 4: Applications of Thermodynamics to the Earth Chapter 5: Kinetics: The Pace of Things Chapter 6: Aquatic Chemistry Chapter 7. Trace Elements in Igneous Processes Chapter 8: Radiogenic Isotope Geochemistry Chapter 9: Stable Isotope Geochemistry Chapter 10: The Big Picture: Cosmochemistry Chapter 11: Geochemistry of the Solid Earth Chapter 12: Organic Geochemistry, the Carbon Cycle, and Climate Appendix Index.
(PICH Bunchoeun)Index. dĂ©cimale : 551.9 RĂ©sumĂ© : "This book provides a comprehensive introduction to the field of geochemistry. The book first lays out the âgeochemical toolboxâ: the basic principles and techniques of modern geochemistry, beginning with a review of thermodynamics and kinetics as they apply to the Earth and its environs. These basic concepts are then applied to understanding processes in aqueous systems and the behavior of trace elements in magmatic systems. Subsequent chapters introduce radiogenic and stable isotope geochemistry and illustrate their application to such diverse topics as determining geologic time, ancient climates, and the diets of prehistoric peoples. The focus then broadens to the formation of the solar system, the Earth, and the elements themselves. Then the composition of the Earth itself becomes the topic, examining the composition of the core, the mantle, and the crust and exploring how this structure originated. A final chapter covers organic chemistry, including the origin of fossil fuels and the carbon cycleâs role in controlling Earthâs climate, both in the geologic past and the rapidly changing present.Geochemistry is essential reading for all earth science students, as well as for researchers and applied scientists who require an introduction to the essential theory of geochemistry, and a survey of its applications in the earth and environmental sciences.Additional resources can be found at: www.wiley.com/go/white/geochemistry "-- Provided by publisher.
"The intent of this book is to introduce you to geochemistry and to further your understanding of the Earth through it"-- Provided by publisher.Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 01225 551.9 WHI-1 Livre GGG Shelf Exclu du prĂȘt
Titre : Geophysics : a very short introduction Type de document : texte imprimé Auteurs : William Lowrie, Auteur Editeur : Oxford ; New York : Oxford University Année de publication : 2018 Importance : 138 page Présentation : ill Format : 18cm ISBN/ISSN/EAN : 978-0-19-879295-6 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:551 Géologie, météorologie, hydrologie générale Mots-clés : Geophysics : a very short introduction',' Index. décimale : 551 Geophysics : a very short introduction [texte imprimé] / William Lowrie, Auteur . - [S.l.] : Oxford ; New York : Oxford University, 2018 . - 138 page : ill ; 18cm.
ISBN : 978-0-19-879295-6
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:551 Géologie, météorologie, hydrologie générale Mots-clés : Geophysics : a very short introduction',' Index. décimale : 551 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-120420 551 LOW Livre Library Repository Exclu du prĂȘt
Titre : Handbook of food preservation Type de document : texte imprimé Mention d'édition : 2nd ed. Editeur : Boca Raton : CRC Press Année de publication : cop. 2007 Collection : Food science and technology num. 167 Importance : 1 vol (XVII-1068 p.) Présentation : ill. Format : 27 cm ISBN/ISSN/EAN : 978-1-574-44606-7 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Preservation Index. décimale : 664 Handbook of food preservation [texte imprimé] . - 2nd ed. . - CRC Press, cop. 2007 . - 1 vol (XVII-1068 p.) : ill. ; 27 cm. - (Food science and technology; 167) .
ISBN : 978-1-574-44606-7
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Preservation Index. décimale : 664 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 112262 664 HAN Livre Library Repository Exclu du prĂȘt 106092 664 HAN-1 Livre Library Shelf Disponible 106093 664 HAN-2 Livre Library Shelf Disponible
Titre : Handbook of food products manufacturing : V.1 Principle, Bakery, Beverages, Cereals, Fruits, and Functional Foods Type de document : texte imprimé Editeur : John Wiley & Sons, inc(Canada) Année de publication : 2007 Importance : XVI, 1131 S. Présentation : Ill., graph. Darst. Format : 26 cm ISBN/ISSN/EAN : 978-0-470-12524-3 Note générale : Includes and index Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. Note de contenu : PREFACE. CONTRIBUTORS LIST. PART A: FOOD MANUFACTURING: BACKGROUND. Section I: Principles and Establishments Classification. 1. Fundamentals of Food Manufacturing (Wai-Kit Nip). 2. Fermented Products and Their Manufacture (Wai-Kit Nip). 3. Food Manufacturing in the United States: Standard Industrial Classification (Y.H. Hui). Section II: Flavors: Food Processing, Product Developments, and Recent Advances. 4. Food Flavorings: Principles of Applications (Taiwo O. Omobuwajo). 5. Product Development (Taiwo O. Omobuwajo). 6. Extraction Modes (Marisa F. Mendes, Fernando L.P. Pessoa, Si'lvio A.B. Vieira De Melo, and Eduardo M. Queiroz). 7. Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Si'lvio A.B. Vieira de Melo, and David Lee Nelson). 8. Genetic Engineering (Gla'ucia Maria Pastore and Gabriela Alves Macedo). 9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 10. Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 11. Herbs, Spices, and Essential Oils (Alain Darriet). Section III: Food Sanitation and Establishment Inspection. 12. FDA GMPs, HACCP, and the Food Code (Nanna Cross). 13. Food Establishment Inspection (Y.H. Hui). PART B: FOOD PRODUCTS MANUFACTURING. Section IV: Bakery Products. 14. Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai). 15. Muffins and Bagels (Nanna Cross). 16. Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti). 17. Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti). 18. Flavor Migration in Solid Food Matrices (Yi-Chung Fu). Section V: Beverages. 19. Carbonated Beverages (Daniel W. Bena). 20. The Beer Brewing Process: Wort Production and Beer Fermentation (Ronnie Willaert). 21. Manufacture of Whisky (Takefumi Yoneya). Section VI: Cereals: Rice and Noodles. 22. Rice-Based Products (C.M. Rosell and C. Collar). 23. Asian (Oriental) Noodles and Their Manufacture (Wai-Kit Nip). Section VII: Cheeses. 24. Cheddar and Related Hard Cheeses (Stephanie Clark and Shantanu Agarwal). 25. Pasteurized Process and Related Cheeses (Stephanie Clark and Shantanu Agarwal). 26. Cottage Cheese (Stephanie Clark and David E. Potter). 27. Cheese Varieties Made by Direct Acidification of Hot Milk (Ramesh C. Chandan). 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani). Section VIII: Confectionery. 29. Chocolate and Cocoa (Randall Hofberger and Nina Ann Tanabe). 30. Confectionery: Inspection and Enforcement (Y.H. Hui). Section IX: Fats and Oils. 31. Margarine and Dairy Spreads: Processing and Technology (Pernille Gerstenberg Kirkeby). 32. Cream Products (David W. Everett). 33. Influence of Processing on Virgin Olive Oil Quality (Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mi'nguez-Mosquera). Section X: Fruits and Fruit Juices. 34. Apple: Production, Chemistry, and Processing (Nirmal K. Sinha). 35. Strawberries and Blueberries: Phytonutrients and Products (Nirmal K. Sinha). 36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple (Lillian G. Po). 37. Fruit Juices (Terri D. Boylston). 38. Dried Banana (Raquel Pinho Ferreira Guine and Maria Joao Barroca Dias). 39. Fresh-Cut Fruits (Olga Martin-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu). Section XI: Functional Foods. 40. Functional Foods and Ingredients (Chung-Ja C. Jackson and Gopinadhan Paliyath). 41. Functional Foods: International Considerations (Kelley Fitzpatrick). 42. Functional Foods Based on Dairy Ingredients (Ramesh C. Chandan and N.P. Shah). 43. Functional Properties of Milk Constituents (Ramesh C. Chandan). 44. Functional Foods Based on Meat Products (Francisco Jimenez-Comenero). 45. Gluten-Free Cereal Products as a Functional Food (Elke K. Arendt and Michelle M. Moore). VOLUME 1 INDEX. VOLUME 1 CONTENTS. VOLUME 2 CONTENTS. CUMULATIVE INDEX. Handbook of food products manufacturing [texte imprimé] : V.1 Principle, Bakery, Beverages, Cereals, Fruits, and Functional Foods . - Canada : John Wiley & Sons, inc(Canada), 2007 . - XVI, 1131 S. : Ill., graph. Darst. ; 26 cm.
ISBN : 978-0-470-12524-3
Includes and index
Langues : Anglais (eng) Langues originales : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. Note de contenu : PREFACE. CONTRIBUTORS LIST. PART A: FOOD MANUFACTURING: BACKGROUND. Section I: Principles and Establishments Classification. 1. Fundamentals of Food Manufacturing (Wai-Kit Nip). 2. Fermented Products and Their Manufacture (Wai-Kit Nip). 3. Food Manufacturing in the United States: Standard Industrial Classification (Y.H. Hui). Section II: Flavors: Food Processing, Product Developments, and Recent Advances. 4. Food Flavorings: Principles of Applications (Taiwo O. Omobuwajo). 5. Product Development (Taiwo O. Omobuwajo). 6. Extraction Modes (Marisa F. Mendes, Fernando L.P. Pessoa, Si'lvio A.B. Vieira De Melo, and Eduardo M. Queiroz). 7. Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Si'lvio A.B. Vieira de Melo, and David Lee Nelson). 8. Genetic Engineering (Gla'ucia Maria Pastore and Gabriela Alves Macedo). 9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 10. Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 11. Herbs, Spices, and Essential Oils (Alain Darriet). Section III: Food Sanitation and Establishment Inspection. 12. FDA GMPs, HACCP, and the Food Code (Nanna Cross). 13. Food Establishment Inspection (Y.H. Hui). PART B: FOOD PRODUCTS MANUFACTURING. Section IV: Bakery Products. 14. Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai). 15. Muffins and Bagels (Nanna Cross). 16. Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti). 17. Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti). 18. Flavor Migration in Solid Food Matrices (Yi-Chung Fu). Section V: Beverages. 19. Carbonated Beverages (Daniel W. Bena). 20. The Beer Brewing Process: Wort Production and Beer Fermentation (Ronnie Willaert). 21. Manufacture of Whisky (Takefumi Yoneya). Section VI: Cereals: Rice and Noodles. 22. Rice-Based Products (C.M. Rosell and C. Collar). 23. Asian (Oriental) Noodles and Their Manufacture (Wai-Kit Nip). Section VII: Cheeses. 24. Cheddar and Related Hard Cheeses (Stephanie Clark and Shantanu Agarwal). 25. Pasteurized Process and Related Cheeses (Stephanie Clark and Shantanu Agarwal). 26. Cottage Cheese (Stephanie Clark and David E. Potter). 27. Cheese Varieties Made by Direct Acidification of Hot Milk (Ramesh C. Chandan). 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani). Section VIII: Confectionery. 29. Chocolate and Cocoa (Randall Hofberger and Nina Ann Tanabe). 30. Confectionery: Inspection and Enforcement (Y.H. Hui). Section IX: Fats and Oils. 31. Margarine and Dairy Spreads: Processing and Technology (Pernille Gerstenberg Kirkeby). 32. Cream Products (David W. Everett). 33. Influence of Processing on Virgin Olive Oil Quality (Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mi'nguez-Mosquera). Section X: Fruits and Fruit Juices. 34. Apple: Production, Chemistry, and Processing (Nirmal K. Sinha). 35. Strawberries and Blueberries: Phytonutrients and Products (Nirmal K. Sinha). 36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple (Lillian G. Po). 37. Fruit Juices (Terri D. Boylston). 38. Dried Banana (Raquel Pinho Ferreira Guine and Maria Joao Barroca Dias). 39. Fresh-Cut Fruits (Olga Martin-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu). Section XI: Functional Foods. 40. Functional Foods and Ingredients (Chung-Ja C. Jackson and Gopinadhan Paliyath). 41. Functional Foods: International Considerations (Kelley Fitzpatrick). 42. Functional Foods Based on Dairy Ingredients (Ramesh C. Chandan and N.P. Shah). 43. Functional Properties of Milk Constituents (Ramesh C. Chandan). 44. Functional Foods Based on Meat Products (Francisco Jimenez-Comenero). 45. Gluten-Free Cereal Products as a Functional Food (Elke K. Arendt and Michelle M. Moore). VOLUME 1 INDEX. VOLUME 1 CONTENTS. VOLUME 2 CONTENTS. CUMULATIVE INDEX. Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 115746 664 HAN v.1 Livre Library Repository Exclu du prĂȘt 0-119576 664 HAN Thesis Library Shelf Disponible
Titre : Handbook of food products manufacturing : V.2 Health, Meat, Milk, Poultry, Seafood, and Vegetables Type de document : texte imprimé Editeur : John Wiley & Sons, inc(Canada) Année de publication : 2007 Importance : XVIII, 1221 S. Présentation : ill. Format : 26 cm. ISBN/ISSN/EAN : 978-0-470-12525-0 Note générale : includes and index Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. Handbook of food products manufacturing [texte imprimé] : V.2 Health, Meat, Milk, Poultry, Seafood, and Vegetables . - Canada : John Wiley & Sons, inc(Canada), 2007 . - XVIII, 1221 S. : ill. ; 26 cm..
ISBN : 978-0-470-12525-0
includes and index
Langues : Anglais (eng) Langues originales : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 115751 664 HAN Livre Library Repository Exclu du prĂȘt
Titre : Innovative food science and emerging technologies : the science behind health Type de document : texte imprimé Auteurs : Rajakumari Rajendran, Auteur; Anne George, Auteur; Nandakumar Kalarikkal, Auteur; Sabu Thomas, Auteur Editeur : New York : CRC Press Année de publication : 2019 Importance : 620 Page Présentation : ill (graph...) Format : 25cm ISBN/ISSN/EAN : 978-1-7718-8661-1 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Innovative food science and emerging technologies : the science behind health Index. décimale : 664.024 Innovative food science and emerging technologies : the science behind health [texte imprimé] / Rajakumari Rajendran, Auteur; Anne George, Auteur; Nandakumar Kalarikkal, Auteur; Sabu Thomas, Auteur . - New York : CRC Press, 2019 . - 620 Page : ill (graph...) ; 25cm.
ISBN : 978-1-7718-8661-1
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Innovative food science and emerging technologies : the science behind health Index. décimale : 664.024 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-119748 664.024 RAJ Livre Library Repository Exclu du prĂȘt 0-119649 664.024 RAJ Livre Library Shelf Disponible
Titre : Introduction to analog and digital communications Type de document : texte imprimé Auteurs : Haykin SIMON, Auteur; Michael Moher, Auteur Mention d'édition : Second edition Editeur : John Wiley & Sons, Inc. Année de publication : 2007 Importance : xx, 515 pages Présentation : illustrations Format : 26cm ISBN/ISSN/EAN : 0-116883 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.382 Mots-clés : Introduction to analog and digital communications Index. décimale : 621.382 Introduction to analog and digital communications [texte imprimé] / Haykin SIMON, Auteur; Michael Moher, Auteur . - Second edition . - Canada : John Wiley & Sons, Inc., 2007 . - xx, 515 pages : illustrations ; 26cm.
ISSN : 0-116883
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.382 Mots-clés : Introduction to analog and digital communications Index. décimale : 621.382 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-116883 621.382 SIM Livre Library Repository Exclu du prĂȘt
Titre : An introduction to applied and environmental geophysics. Type de document : texte imprimé Auteurs : John M. Reynolds, Auteur Mention d'édition : 2nd Edition Editeur : Wiley-Blackwell Année de publication : 2011 Importance : 696 Pages Présentation : ill..(grap,..) Format : 28cm ISBN/ISSN/EAN : 978-0-471-48536-0 Langues : Anglais (eng) Catégories : 551.028 Biology -- Data processing. Mots-clés : An introduction to applied and environmental geophysics',' Index. décimale : 551.028 An introduction to applied and environmental geophysics. [texte imprimé] / John M. Reynolds, Auteur . - 2nd Edition . - [S.l.] : Wiley-Blackwell, 2011 . - 696 Pages : ill..(grap,..) ; 28cm.
ISBN : 978-0-471-48536-0
Langues : Anglais (eng)
Catégories : 551.028 Biology -- Data processing. Mots-clés : An introduction to applied and environmental geophysics',' Index. décimale : 551.028 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-117477 551.028 REY Livre Library Repository Exclu du prĂȘt
Titre : Introduction to data science : a Python approach to concepts, techniques and applications Type de document : texte imprimĂ© Auteurs : Laura Igual Muñoz, Auteur; Santi SeguĂ, Auteur Editeur : Berlin ; New York : Springer, AnnĂ©e de publication : 2017 Importance : 218 Page PrĂ©sentation : ill Format : 24cm ISBN/ISSN/EAN : 978-3-319-50016-4 Langues : Anglais (eng) CatĂ©gories : 001.642 Computer programming -- Psychological aspects. Mots-clĂ©s : Introduction to data science : a Python approach to concepts, techniques and applications' ' Index. dĂ©cimale : 001.42 Introduction to data science : a Python approach to concepts, techniques and applications [texte imprimĂ©] / Laura Igual Muñoz, Auteur; Santi SeguĂ, Auteur . - [S.l.] : Berlin ; New York : Springer,, 2017 . - 218 Page : ill ; 24cm.
ISBN : 978-3-319-50016-4
Langues : Anglais (eng)
Catégories : 001.642 Computer programming -- Psychological aspects. Mots-clés : Introduction to data science : a Python approach to concepts, techniques and applications' ' Index. décimale : 001.42 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-120353 001.42 IGU Livre Library Repository Exclu du prĂȘt
Titre : Introduction to the design and analysis of experiments Type de document : texte imprimé Auteurs : Geoffrey Mallin. Clarke, Auteur; R. E. Kempson, Auteur Année de publication : 1977 Importance : 344 Pages Présentation : ill ISBN/ISSN/EAN : 978-0-470-71107-1 Langues : Anglais (eng) Catégories : 000 Généralités:001.4 Research Mots-clés : Introduction to the design and analysis of experiments Index. décimale : 001.434 Introduction to the design and analysis of experiments [texte imprimé] / Geoffrey Mallin. Clarke, Auteur; R. E. Kempson, Auteur . - 1977 . - 344 Pages : ill.
ISBN : 978-0-470-71107-1
Langues : Anglais (eng)
Catégories : 000 Généralités:001.4 Research Mots-clés : Introduction to the design and analysis of experiments Index. décimale : 001.434 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-119994 001.434 CLA Livre Library Repository Exclu du prĂȘt
Titre : Introduction to Design Thinking for UX Beginners : 5 Steps to Creating a Digital Experience That Engages Users with UX Design, UI Design, and User Research. Start Building Your UX Type de document : texte imprimé Auteurs : Uijun Park, Auteur Année de publication : 2023 Importance : 163 pages Présentation : illustrations Format : 21 cm ISBN/ISSN/EAN : 979-83-86967-47-5 Langues : Anglais (eng) Catégories : 005 Computer programming, programs, data Mots-clés : Introduction to Design Thinking for UX Beginners Index. décimale : 005.1 Résumé :
This book is a comprehensive guide to design thinking for UX beginners. It covers everything you need to know to get started in this exciting field, from the basics of design thinking to best practices for UX design, UI design, and user research. The book is packed with real-world examples and insights from experienced product designers, and it includes practical tips and exercises that will help you develop your skills. Whether you're a complete beginner or you have some experience with UX design, this book will give you the knowledge and skills you need to create engaging digital experiences.Introduction to Design Thinking for UX Beginners [texte imprimé] : 5 Steps to Creating a Digital Experience That Engages Users with UX Design, UI Design, and User Research. Start Building Your UX / Uijun Park, Auteur . - 2023 . - 163 pages : illustrations ; 21 cm.
ISBN : 979-83-86967-47-5
Langues : Anglais (eng)
Catégories : 005 Computer programming, programs, data Mots-clés : Introduction to Design Thinking for UX Beginners Index. décimale : 005.1 Résumé :
This book is a comprehensive guide to design thinking for UX beginners. It covers everything you need to know to get started in this exciting field, from the basics of design thinking to best practices for UX design, UI design, and user research. The book is packed with real-world examples and insights from experienced product designers, and it includes practical tips and exercises that will help you develop your skills. Whether you're a complete beginner or you have some experience with UX design, this book will give you the knowledge and skills you need to create engaging digital experiences.Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 125947 005.1 PAR Livre Library Repository Exclu du prĂȘt
Titre : Introduction to Digital Marketing 101 Type de document : texte imprimé Auteurs : Cecilia Fiqueroa, Auteur Editeur : Cecilia Figueroa, BPB Publications India Année de publication : 2019 Importance : xxvii 435 Pages Présentation : illustration (Black and white image) Format : 32.50 Cm ISBN/ISSN/EAN : 978-93-89328-18-9 Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.8 Gestion de la distribution (Marketing) Mots-clés : Introduction to Digital Marketing 101 Index. décimale : 658.8 Résumé : Social media marketing has stemmed from people's Communication habits. Nowadays, social networking platforms are essential in practice, even in marketing. Introduction to Digital Marketing 101 [texte imprimé] / Cecilia Fiqueroa, Auteur . - India : Cecilia Figueroa, BPB Publications India, 2019 . - xxvii 435 Pages : illustration (Black and white image) ; 32.50 Cm.
ISBN : 978-93-89328-18-9
Langues : Anglais (eng) Langues originales : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.8 Gestion de la distribution (Marketing) Mots-clés : Introduction to Digital Marketing 101 Index. décimale : 658.8 Résumé : Social media marketing has stemmed from people's Communication habits. Nowadays, social networking platforms are essential in practice, even in marketing. Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 125425 658.8 CEC Livre Library Repository Exclu du prĂȘt
Titre : Introduction to electrical power and power electronics Type de document : texte imprimé Auteurs : Mukund R. Patel, Auteur Editeur : New York : CRC Press Année de publication : 2013 Importance : 502 Pages Présentation : ill (graph...) Format : 24cm ISBN/ISSN/EAN : 978-1-466-55660-7 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.3 Electrotechnique, électronique, télécommunications Mots-clés : Introduction to electrical power and power electronics',' Index. décimale : 621.317 Introduction to electrical power and power electronics [texte imprimé] / Mukund R. Patel, Auteur . - New York : CRC Press, 2013 . - 502 Pages : ill (graph...) ; 24cm.
ISBN : 978-1-466-55660-7
Langues : Anglais (eng)Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-119809 621.317 PAT Livre Library Repository Exclu du prĂȘt
Titre : Introduction to finite element analysis using MATLAB and Abaqus Type de document : texte imprimé Auteurs : Amar Khennane, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2013 Importance : 457 Page Présentation : ill (graph...) Format : 27cm ISBN/ISSN/EAN : 978-1-466-58020-6 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques Mots-clés : Introduction to finite element analysis using MATLAB and Abaqus Index. décimale : 518.25028553 Introduction to finite element analysis using MATLAB and Abaqus [texte imprimé] / Amar Khennane, Auteur . - USA : CRC Press,Taylor & Francis Group, 2013 . - 457 Page : ill (graph...) ; 27cm.
ISBN : 978-1-466-58020-6
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques Mots-clés : Introduction to finite element analysis using MATLAB and Abaqus Index. décimale : 518.25028553 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-120407 518.25028553 KHE Livre Library Repository Exclu du prĂȘt
Titre : An introduction to human factors engineering Type de document : texte imprimé Auteurs : Christopher D Wickens, Auteur ISBN/ISSN/EAN : 978-0-13-183736-2 Langues : Anglais (eng) Catégories : 620 Art de l'ingénieurs et activités connexes a:620.8 Techniques de l'environnement du travail. Facteurs humaines Mots-clés : An introduction to human factors engineering Index. décimale : 620 An introduction to human factors engineering [texte imprimé] / Christopher D Wickens, Auteur . - [s.d.].
ISBN : 978-0-13-183736-2
Langues : Anglais (eng)
Catégories : 620 Art de l'ingénieurs et activités connexes a:620.8 Techniques de l'environnement du travail. Facteurs humaines Mots-clés : An introduction to human factors engineering Index. décimale : 620 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-119467 620 WIC Livre GCA Shelf Exclu du prĂȘt
Titre : Introduction to linear algebra Type de document : texte imprimé Auteurs : Gilbert Strang, Auteur Mention d'édition : sixth edition Editeur : Wellesley-Cambridge Press, Wellesley, MA. Année de publication : 2023 Importance : x, 430 pages Présentation : illustrations Format : 24 cm ISBN/ISSN/EAN : 978-1-7331-4667-8 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:512 AlgÚbre et théorie des nombres:512.5 AlgÚbres linéaire, multilinéaire, multidimensionnelle Mots-clés : Introduction to linear algebra Index. décimale : 512.5 Résumé : Linear algebra now rivals or surpasses calculus in importance for people working in quantitative fields of all kinds: engineers, scientists, economists and business people. Gilbert Strang has taught linear algebra at MIT for more than 50 years and the course he developed has become a model for teaching around the world. His video lectures on MIT OpenCourseWare have been viewed over ten million times and his twelve textbooks are popular with readers worldwide. This sixth edition of Professor Strang's most popular book, Introduction to Linear Algebra, introduces the ideas of independent columns and the rank and column space of a matrix early on for a more active start. Then the book moves directly to the classical topics of linear equations, fundamental subspaces, least squares, eigenvalues and singular values - in each case expressing the key idea as a matrix factorization. The final chapters of this edition treat optimization and learning from data: the most active application of linear algebra today. Everything is explained thoroughly in Professor Strang's characteristic clear style. It is sure to delight and inspire the delight and inspire the next generation of learners. -- Provided by publisher Introduction to linear algebra [texte imprimé] / Gilbert Strang, Auteur . - sixth edition . - [S.l.] : Wellesley-Cambridge Press, Wellesley, MA., 2023 . - x, 430 pages : illustrations ; 24 cm.
ISBN : 978-1-7331-4667-8
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:512 AlgÚbre et théorie des nombres:512.5 AlgÚbres linéaire, multilinéaire, multidimensionnelle Mots-clés : Introduction to linear algebra Index. décimale : 512.5 Résumé : Linear algebra now rivals or surpasses calculus in importance for people working in quantitative fields of all kinds: engineers, scientists, economists and business people. Gilbert Strang has taught linear algebra at MIT for more than 50 years and the course he developed has become a model for teaching around the world. His video lectures on MIT OpenCourseWare have been viewed over ten million times and his twelve textbooks are popular with readers worldwide. This sixth edition of Professor Strang's most popular book, Introduction to Linear Algebra, introduces the ideas of independent columns and the rank and column space of a matrix early on for a more active start. Then the book moves directly to the classical topics of linear equations, fundamental subspaces, least squares, eigenvalues and singular values - in each case expressing the key idea as a matrix factorization. The final chapters of this edition treat optimization and learning from data: the most active application of linear algebra today. Everything is explained thoroughly in Professor Strang's characteristic clear style. It is sure to delight and inspire the delight and inspire the next generation of learners. -- Provided by publisher Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 125942 512.5 STR Livre Library Repository Exclu du prĂȘt
RĂ©servation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-119331 658.7 ARN Livre Library Shelf Disponible 0-119040 658.7 ARN Livre Library Shelf Disponible 0-119038 658.7 ARN Livre Library Shelf Disponible 0-120033 658.7 ARN Livre Library Shelf Disponible 0-119032 658.7 ARN Livre Library Shelf Disponible 0-119055 658.7 ARN Livre Library Shelf Disponible 0-119042 658.7 ARN Livre Library Shelf Disponible 0-119023 658.7 ARN Livre Library Shelf Disponible 0-120036 658.7 ARN Livre Library Shelf Disponible 0-119031 658.7 ARN Livre Library Shelf Disponible 0-119133 658.7 ARN Livre Library Shelf Disponible 0-119050 658.7 ARN Livre Library Shelf Disponible 0-119060 658.7 ARN Livre Library Shelf Disponible 0-119039 658.7 ARN Livre Library Shelf Disponible 0-119053 658.7 ARN Livre Library Shelf Disponible 0-120024 658.7 ARN Livre Library Shelf Disponible 0-119046 658.7 ARN Livre Library Shelf Disponible 0-119043 658.7 ARN Livre Library Shelf Disponible 0-119041 658.7 ARN Livre Library Shelf Disponible 0-119036 658.7 ARN Livre Library Shelf Disponible 0-120014 658.7 ARN Livre Library Shelf Disponible 0-119063 658.7 ARN Livre Library Shelf Disponible 0-120016 658.7 ARN Livre Library Shelf Disponible 0-119047 658.7 ARN Livre Library Shelf Disponible
Titre : Introduction to mathematical statistics Type de document : texte imprimé Auteurs : HOGG, Robert V., Auteur; Allen T. Craig, Auteur; Joeseph McKean, Auteur Mention d'édition : Seventh Edition Editeur : Pearson Education, Inc Année de publication : 2014 Importance : 650 Pages Présentation : ill..(grap,..) Format : 28cm ISBN/ISSN/EAN : 978-1-292-02499-8 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:519 Probabilités et mathématiques appliquées:519.5 Statistique mathématique Mots-clés : Introduction to mathematical statistics',' Index. décimale : 519.5 Introduction to mathematical statistics [texte imprimé] / HOGG, Robert V., Auteur; Allen T. Craig, Auteur; Joeseph McKean, Auteur . - Seventh Edition . - [S.l.] : Pearson Education, Inc, 2014 . - 650 Pages : ill..(grap,..) ; 28cm.
ISBN : 978-1-292-02499-8
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:519 Probabilités et mathématiques appliquées:519.5 Statistique mathématique Mots-clés : Introduction to mathematical statistics',' Index. décimale : 519.5 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-118465 519.5 HOG Livre Library Repository Exclu du prĂȘt
Titre : Introduction to modeling and simulation : a systems approach Type de document : texte imprimé Auteurs : Mark W. SPONG, Auteur Mention d'édition : First edition Editeur : John Wiley & Sons, Ltd Année de publication : 2023 Importance : 414 pages Présentation : illustrations (graph) Format : 25 cm ISBN/ISSN/EAN : 978-1-11-998288-3 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:519 Probabilités et mathématiques appliquées Mots-clés : Introduction to modeling and simulation Index. décimale : 519.6 Résumé : Introduction to Modeling and Simulation An essential introduction to engineering system modeling and simulation from a well-trusted source in engineering and education This new introductory-level textbook provides thirteen self-contained chapters, each covering an important topic in engineering systems modeling and simulation. The importance of such a topic cannot be overstated; modeling and simulation will only increase in importance in the future as computational resources improve and become more powerful and accessible, and as systems become more complex. This resource is a wonderful mix of practical examples, theoretical concepts, and experimental sessions that ensure a well-rounded education on the topic. The topics covered in Introduction to Modeling and Simulation are timeless fundamentals that provide the necessary background for further and more advanced study of one or more of the topics. The text includes topics such as linear and nonlinear dynamical systems, continuous-time and discrete-time systems, stability theory, numerical methods for solution of ODEs, PDE models, feedback systems, optimization, regression and more. Each chapter provides an introduction to the topic to familiarize students with the core ideas before delving deeper. The numerous tools and examples help ensure students engage in active learning, acquiring a range of tools for analyzing systems and gaining experience in numerical computation and simulation systems, from an author prized for both his writing and his teaching over the course of his over-40-year career. Introduction to Modeling and Simulation readers will also find: Numerous examples, tools, and programming tips to help clarify points made throughout the textbook, with end-of-chapter problems to further emphasize the material As systems become more complex, a chapter devoted to complex networks including small-world and scale-free networks - a unique advancement for textbooks within modeling and simulation A complementary website that hosts a complete set of lecture slides, a solution manual for end-of-chapter problems, MATLAB files, and case-study exercises Introduction to Modeling and Simulation is aimed at undergraduate and first-year graduate engineering students studying systems, in diverse avenues within the field: electrical, mechanical, mathematics, aerospace, bioengineering, physics, and civil and environmental engineering. It may also be of interest to those in mathematical modeling courses, as it provides in-depth material on MATLAB simulation and contains appendices with brief reviews of linear algebra, real analysis, and probability theory Introduction to modeling and simulation [texte imprimé] : a systems approach / Mark W. SPONG, Auteur . - First edition . - [S.l.] : John Wiley & Sons, Ltd, 2023 . - 414 pages : illustrations (graph) ; 25 cm.
ISBN : 978-1-11-998288-3
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:519 Probabilités et mathématiques appliquées Mots-clés : Introduction to modeling and simulation Index. décimale : 519.6 Résumé : Introduction to Modeling and Simulation An essential introduction to engineering system modeling and simulation from a well-trusted source in engineering and education This new introductory-level textbook provides thirteen self-contained chapters, each covering an important topic in engineering systems modeling and simulation. The importance of such a topic cannot be overstated; modeling and simulation will only increase in importance in the future as computational resources improve and become more powerful and accessible, and as systems become more complex. This resource is a wonderful mix of practical examples, theoretical concepts, and experimental sessions that ensure a well-rounded education on the topic. The topics covered in Introduction to Modeling and Simulation are timeless fundamentals that provide the necessary background for further and more advanced study of one or more of the topics. The text includes topics such as linear and nonlinear dynamical systems, continuous-time and discrete-time systems, stability theory, numerical methods for solution of ODEs, PDE models, feedback systems, optimization, regression and more. Each chapter provides an introduction to the topic to familiarize students with the core ideas before delving deeper. The numerous tools and examples help ensure students engage in active learning, acquiring a range of tools for analyzing systems and gaining experience in numerical computation and simulation systems, from an author prized for both his writing and his teaching over the course of his over-40-year career. Introduction to Modeling and Simulation readers will also find: Numerous examples, tools, and programming tips to help clarify points made throughout the textbook, with end-of-chapter problems to further emphasize the material As systems become more complex, a chapter devoted to complex networks including small-world and scale-free networks - a unique advancement for textbooks within modeling and simulation A complementary website that hosts a complete set of lecture slides, a solution manual for end-of-chapter problems, MATLAB files, and case-study exercises Introduction to Modeling and Simulation is aimed at undergraduate and first-year graduate engineering students studying systems, in diverse avenues within the field: electrical, mechanical, mathematics, aerospace, bioengineering, physics, and civil and environmental engineering. It may also be of interest to those in mathematical modeling courses, as it provides in-depth material on MATLAB simulation and contains appendices with brief reviews of linear algebra, real analysis, and probability theory Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 125064 519.6 SPO Livre Library Repository Exclu du prĂȘt
Titre : Introduction to modern power electronics Type de document : texte imprimé Auteurs : Andrzej Trzynadlowski, Auteur Editeur : Indianapolis, IN : John Wiley & Sons, Inc. Année de publication : 2016 Importance : 452 pages ISBN/ISSN/EAN : 0-119708 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.2 Hydraulique Mots-clés : Introduction to modern power electronics Index. décimale : 621.317 Introduction to modern power electronics [texte imprimé] / Andrzej Trzynadlowski, Auteur . - [S.l.] : Indianapolis, IN : John Wiley & Sons, Inc., 2016 . - 452 pages.
ISSN : 0-119708
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.2 Hydraulique Mots-clés : Introduction to modern power electronics Index. décimale : 621.317 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-119708 621.317 TRZ Livre Library Repository Exclu du prĂȘt
Titre : Introduction to the physics of rocks Type de document : texte imprimé Auteurs : Yves Guéguen, Auteur; Victor Palciauskas, Auteur Editeur : Princeton University Press Année de publication : 1994 Importance : 294 Page Présentation : ill Format : 25cm ISBN/ISSN/EAN : 978-0-691-03452-2 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:552 Pétrologie
552.06 Rocks -- Analysis.Mots-clés : Introduction to the physics of rocks',' Index. décimale : 552.06 Introduction to the physics of rocks [texte imprimé] / Yves Guéguen, Auteur; Victor Palciauskas, Auteur . - [S.l.] : Princeton University Press, 1994 . - 294 Page : ill ; 25cm.
ISBN : 978-0-691-03452-2
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:552 Pétrologie
552.06 Rocks -- Analysis.Mots-clés : Introduction to the physics of rocks',' Index. décimale : 552.06 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-120417 552.06 GUE Livre Library Repository Exclu du prĂȘt
Titre : Introduction to probability with statistical applications Type de document : texte imprimĂ© Auteurs : Geza Schay, Auteur Editeur : New York : BirkhaÌuser AnnĂ©e de publication : 2007 Importance : x, 313 pages PrĂ©sentation : illustrations Format : 20cm ISBN/ISSN/EAN : 978-0-8176-4497-0 Langues : Anglais (eng) CatĂ©gories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathĂ©matiques:519 ProbabilitĂ©s et mathĂ©matiques appliquĂ©es:519.5 Statistique mathĂ©matique Mots-clĂ©s : Introduction to probability with statistical applications Index. dĂ©cimale : 519.5 Introduction to probability with statistical applications [texte imprimĂ©] / Geza Schay, Auteur . - New York : BirkhaÌuser, 2007 . - x, 313 pages : illustrations ; 20cm.
ISBN : 978-0-8176-4497-0
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:519 Probabilités et mathématiques appliquées:519.5 Statistique mathématique Mots-clés : Introduction to probability with statistical applications Index. décimale : 519.5 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 0-120913 519.5 SCH Livre Library Shelf Disponible
Titre : An introduction to statistical learning : with applications in R Type de document : texte imprimé Auteurs : James, Gareth (Gareth Michael), Auteur; Trevor Hastie, Auteur; Witten, Daniela, Auteur Mention d'édition : Second edition Editeur : New York : Springer Année de publication : 2021 Importance : XV, 607p Présentation : illustrations (some color)., Format : 23 ISBN/ISSN/EAN : 978-1-07-161417-4 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:519 Probabilités et mathématiques appliquées:519.5 Statistique mathématique Mots-clés : An introduction to statistical learning Index. décimale : 519.5 Résumé : An Introduction to Statistical Learning provides an accessible overview of the field of statistical learning, an essential toolset for making sense of the vast and complex data sets that have emerged in fields ranging from biology to finance to marketing to astrophysics in the past twenty years. This book presents some of the most important modeling and prediction techniques, along with relevant applications. Topics include linear regression, classification, resampling methods, shrinkage approaches, tree-based methods, support vector machines, clustering, deep learning, survival analysis, multiple testing, and more. Color graphics and real-world examples are used to illustrate the methods presented. Since the goal of this textbook is to facilitate the use of these statistical learning techniques by practitioners in science, industry, and other fields, each chapter contains a tutorial on implementing the analyses and methods presented in R, an extremely popular open source statistical software platform. Two of the authors co-wrote The Elements of Statistical Learning (Hastie, Tibshirani and Friedman, 2nd edition 2009), a popular reference book for statistics and machine learning researchers. An Introduction to Statistical Learning covers many of the same topics, but at a level accessible to a much broader audience. This book is targeted at statisticians and non-statisticians alike who wish to use cutting-edge statistical learning techniques to analyze their data. The text assumes only a previous course in linear regression and no knowledge of matrix algebra. This Second Edition features new chapters on deep learning, survival analysis, and multiple testing, as well as expanded treatments of naive Bayes, generalized linear models, Bayesian additive regression trees, and matrix completion. R code has been updated throughout to ensure compatibility
An introduction to statistical learning [texte imprimé] : with applications in R / James, Gareth (Gareth Michael), Auteur; Trevor Hastie, Auteur; Witten, Daniela, Auteur . - Second edition . - New York : Springer, 2021 . - XV, 607p : illustrations (some color)., ; 23.
ISBN : 978-1-07-161417-4
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:519 Probabilités et mathématiques appliquées:519.5 Statistique mathématique Mots-clés : An introduction to statistical learning Index. décimale : 519.5 Résumé : An Introduction to Statistical Learning provides an accessible overview of the field of statistical learning, an essential toolset for making sense of the vast and complex data sets that have emerged in fields ranging from biology to finance to marketing to astrophysics in the past twenty years. This book presents some of the most important modeling and prediction techniques, along with relevant applications. Topics include linear regression, classification, resampling methods, shrinkage approaches, tree-based methods, support vector machines, clustering, deep learning, survival analysis, multiple testing, and more. Color graphics and real-world examples are used to illustrate the methods presented. Since the goal of this textbook is to facilitate the use of these statistical learning techniques by practitioners in science, industry, and other fields, each chapter contains a tutorial on implementing the analyses and methods presented in R, an extremely popular open source statistical software platform. Two of the authors co-wrote The Elements of Statistical Learning (Hastie, Tibshirani and Friedman, 2nd edition 2009), a popular reference book for statistics and machine learning researchers. An Introduction to Statistical Learning covers many of the same topics, but at a level accessible to a much broader audience. This book is targeted at statisticians and non-statisticians alike who wish to use cutting-edge statistical learning techniques to analyze their data. The text assumes only a previous course in linear regression and no knowledge of matrix algebra. This Second Edition features new chapters on deep learning, survival analysis, and multiple testing, as well as expanded treatments of naive Bayes, generalized linear models, Bayesian additive regression trees, and matrix completion. R code has been updated throughout to ensure compatibility
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 125604 519.5 JAM Livre Library Repository Exclu du prĂȘt
Titre : An introduction to textile coloration : principles and practice Type de document : texte imprimé Auteurs : R. H. Wardman, Auteur Editeur : John Wiley & Sons, Ltd Année de publication : 2018 Importance : xvi, 358 pages Présentation : illustrations (color), Diagram Format : 25.5 cm ISBN/ISSN/EAN : 978-1-11-912156-5 Langues : Anglais (eng) Catégories : 667.2 Dyes Mots-clés : An introduction to textile coloration, Textile fibers Index. décimale : 667.2 Résumé : This accessible book aims to provide undergraduate and graduate students in textiles, clothing, fashion and design as well as professionals with a solid understanding of the basic science and technology of practical coloration which is essential for working in the textile design and manufacturing industry.
An introduction to textile coloration [texte imprimé] : principles and practice / R. H. Wardman, Auteur . - [S.l.] : John Wiley & Sons, Ltd, 2018 . - xvi, 358 pages : illustrations (color), Diagram ; 25.5 cm.
ISBN : 978-1-11-912156-5
Langues : Anglais (eng)
Catégories : 667.2 Dyes Mots-clés : An introduction to textile coloration, Textile fibers Index. décimale : 667.2 Résumé : This accessible book aims to provide undergraduate and graduate students in textiles, clothing, fashion and design as well as professionals with a solid understanding of the basic science and technology of practical coloration which is essential for working in the textile design and manufacturing industry.
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 125089 667.2 WAR Livre Library Repository Exclu du prĂȘt
Titre : Introduction to food process engineering Type de document : texte imprimé Auteurs : IBARZ Albert, Auteur; BARBOSA-Cånovas Gustavo V., Auteur Editeur : Boca Raton : CRC Press/Taylor & Francis Année de publication : 2014 Importance : xxiii, 697 pages Présentation : ill. Format : 27cm ISBN/ISSN/EAN : 978-1-439-80918-1 Note générale : Includes bibliographical references (pages 671-685) and index. Langues : Anglais (eng) Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food industry and trade Index. décimale : 338.4 Résumé : "1. Introduction to Unit Operations Fundamental Concepts 1.1 Process The word process refers to the set of activities or industrial operations that modify the properties of raw materials, with the purpose of obtaining products to satisfy the needs of society. Such modifications of natural raw materials are designed to obtain products with greater acceptance in the market or with better possibilities for storage and transport. The primary needs of human beings, whether for the individual or society as a whole, did not change much through history; the three basics of food, clothing, and housing were needed by prehistoric humans as well as by modern ones for survival. The fulfillment of these necessities is carried out by employing, transforming, and consuming the resources available in our natural surroundings. In the early stages of humankind's social development, natural products were used directly or with only small physical modifications. This simple productive scheme changed as society developed, in a way such that at the present time raw materials are often not directly used to satisfy necessities, but rather they are subjected to physical and chemical transformations that convert them into products with different properties. In this way, the raw materials not only directly fulfill the necessities of consumers but also constitute the basis for the products derived from the manipulation of such raw materials. 1.2 Food Process Engineering By analogy with other engineering branches, different definitions of food process engineering can be given"-- Provided by publisher. Introduction to food process engineering [texte imprimé] / IBARZ Albert, Auteur; BARBOSA-Cånovas Gustavo V., Auteur . - Boca Raton : CRC Press/Taylor & Francis, 2014 . - xxiii, 697 pages : ill. ; 27cm.
ISBN : 978-1-439-80918-1
Includes bibliographical references (pages 671-685) and index.
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food industry and trade Index. décimale : 338.4 Résumé : "1. Introduction to Unit Operations Fundamental Concepts 1.1 Process The word process refers to the set of activities or industrial operations that modify the properties of raw materials, with the purpose of obtaining products to satisfy the needs of society. Such modifications of natural raw materials are designed to obtain products with greater acceptance in the market or with better possibilities for storage and transport. The primary needs of human beings, whether for the individual or society as a whole, did not change much through history; the three basics of food, clothing, and housing were needed by prehistoric humans as well as by modern ones for survival. The fulfillment of these necessities is carried out by employing, transforming, and consuming the resources available in our natural surroundings. In the early stages of humankind's social development, natural products were used directly or with only small physical modifications. This simple productive scheme changed as society developed, in a way such that at the present time raw materials are often not directly used to satisfy necessities, but rather they are subjected to physical and chemical transformations that convert them into products with different properties. In this way, the raw materials not only directly fulfill the necessities of consumers but also constitute the basis for the products derived from the manipulation of such raw materials. 1.2 Food Process Engineering By analogy with other engineering branches, different definitions of food process engineering can be given"-- Provided by publisher. Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 116023 338.4 IBA Livre Library New book Exclu du prĂȘt
Titre : Introduction to nutrition and metabolism Type de document : texte imprimé Auteurs : David A. BENDER, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2014 Importance : 404p,..CD Présentation : ill,.(some col) Format : 25.5cm ISBN/ISSN/EAN : 978-1-466-57224-9 Langues : Anglais (eng) Catégories : 612 Physiologie humaine Mots-clés : Introduction,nutrition and metabolism Index. décimale : 612.39 Introduction to nutrition and metabolism [texte imprimé] / David A. BENDER, Auteur . - USA : CRC Press,Taylor & Francis Group, 2014 . - 404p,..CD : ill,.(some col) ; 25.5cm.
ISBN : 978-1-466-57224-9
Langues : Anglais (eng)
Catégories : 612 Physiologie humaine Mots-clés : Introduction,nutrition and metabolism Index. décimale : 612.39 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 116097 612.39 BEN Livre Library Repository Exclu du prĂȘt
