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Handbook of Food Structure Development
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book in...
The Orbitofrontal Cortex
'The Orbitofrontal Cortex' explores a part of the brain that is important in human emotion, pleasure, decision-making, valuation, and personality. The book is unique in providing a coherent multidisciplinary approach to understanding the functions of one of the most interesting regions of the human brain, in both health and in disease.
Brain Computations
In order to understand how the brain works, it is essential to know WHAT is computed by different brain systems, and HOW those computations are performed. This is the aim of Brain Computations: What and How. Pioneering in its approach, this book will be of interest to all scientists interested in brain function and how the brain works
Brain Computations and Connectivity
This is an open access title available under the terms of a CC BY-NC-ND 4.0 International licence. It is free to read on the Oxford Academic platform and offered as a free PDF download from OUP and selected open access locations. Brain Computations and Connectivity is about how the brain works. In order to understand this, it is essential to know what is computed by different brain systems; and how the computations are performed. The aim of this book is to elucidate what is computed in different brain systems; and to describe current biologically plausible computational approaches and models of how each of these brain systems computes. Understanding the brain in this way has enormous potenti...
قشر حدقه ای پیشانی مغز
معرفی کتاب کتاب قشرحدقه ای پیشانی بخشی از مغز را وارسی می کند که در احساس، لذت، تصمیم گیری، ارزشگزاری، و شخصیت مهم است. کتاب در ده فصل این موضوعات را شرح می دهد: اتصالات قشر حدقه ای پیشانی نوروفیزیولوژی سطح نورونی آن، که برای شناخت موضوعاتی اساسی است که کدام اطلاعات در قشر حدقه ای پیشانی نمایانگری می شوند تصویربرداری عصبی عملکردی قشر حدقه ای پیشانی این قشر در فرایند کردن های مغز چگونه ...
Bubble and Foam Chemistry
Combining academic and industrial viewpoints, this is the definitive stand-alone resource for researchers, students and industrialists. With the latest on foam research, test methods and real-world applications, it provides straightforward answers to why foaming occurs, how it can be avoided, and how different degrees of antifoaming can be achieved.
Polymers for Food Applications
This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been analyzed in this work.
Gums and Stabilisers for the Food Industry 17
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
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