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Theoretical Geomorphology
The surface features of the Earth are commonly split into two cate gories, the first of which comprises those features that are due to processes occurring inside the solid Earth (endogenetic features) and the second those that are due to processes occurring outside the solid Earth (exogenetic features). Specifically, the endogenetic features are treated in the science of geodynamics, the exogenetic features in the science of geomorphology. I have treated the theoretical aspects of the endogenetic features in my "Principles of Geodynamics", and it is my aim to supplement my earlier book with a discussion of the theory of the exogenetic features. It is my hope that the two books will together ...
Theoretical Geomorphology
The surface features of the Earth are commonly split into two categories, the first of which comprises those features that are due to processes occurring inside the solid Earth (endogenic features) and the second those that are due to processes occurring outside the solid Earth (exogenic features). Specifically, the endogenic features are treated in the science of geodynamics, the exogenic features in the science of geomorphology. I have treated the theoretical aspects of the endogenic features in my Principles of Geodynamics, and it is my aim to supplement my earlier book with a discussion of the theory of the exogenic features, the taxonomy of the latter having been discussed in my Systema...
Physical Properties of Foods
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Toward Category-Level Object Recognition
This volume is a post-event proceedings volume and contains selected papers based on presentations given, and vivid discussions held, during two workshops held in Taormina in 2003 and 2004. The 30 thoroughly revised papers presented are organized in the following topical sections: recognition of specific objects, recognition of object categories, recognition of object categories with geometric relations, and joint recognition and segmentation.
Human Interface and the Management of Information. Interacting in Information Environments
This is the second of a two-volume set that constitutes the refereed proceedings of the Symposium on Human Interface 2007, held in Beijing, China in July 2007. It covers communication and collaboration, knowledge, learning and education, mobile interaction, interacting with the world wide web and electronic services, business management and industrial applications, as well as environment, transportation and safety.
Physical Properties of Foods
With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively clas
