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Mathematical works
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Computational and Information Science
The 2004 International Symposium on Computational and Information Sciences (CIS 2004) aimed at bringing researchers in the area of computational and - formation sciences together to exchange new ideas and to explore new ground. The goal of the conference was to push the application of modern computing technologies to science, engineering, and information technologies to a new level of sophistication and understanding. Theinitialideatoorganizesuchaconferencewithafocusoncomputationand applicationswasoriginatedbyDr.JunZhang,duringhisvisittoChinainAugust 2003, in consultation with a few friends, including Dr. Jing Liu at the Chinese Academy of Sciences, Dr. Jun-Hai Yong at Tsinghua University, D...
Content Computing
Welcome to the Advanced Workshop on Content Computing 2004. The focus of this workshop was "Content Computing". It emphasized research areas that facilitate efficient, appropriate dissemination of content to users with the necessary access rights. We use the word "content" instead of "information" or "data" because we want to cover not only raw data but also presentation quality. The fast growth of the Internet has already made it the key infrastructure for information dissemination,education,business and entertainment. While the client-server model has been the most widely adopted paradigm for the WWW, the desire to provide more value-added services in the delivery layer has led to the conc...
Artificial Intelligence and Security
This three-volume set LNCS 13338-13340 constitutes the thoroughly refereed proceedings of the 8th International Conference on Artificial Intelligence and Security, ICAIS 2022, which was held in Qinghai, China, in July 2022. The total of 166 papers included in the 3 volumes were carefully reviewed and selected from 1124 submissions. The papers present research, development, and applications in the fields of artificial intelligence and information security
Contemporary Geometry
Early one morning in April of 1987, the Chinese mathematician J. -Q. Zhong died unexpectedly of a heart attack in New York. He was then near the end of a one-year visit in the United States. When news of his death reached his Chinese-American friends, it was immediately decided by one and all that something should be done to preserve his memory. The present volume is an outgrowth of this sentiment. His friends in China have also established a Zhong Jia-Qing Memorial Fund, which has since twice awarded the Zhong Jia-Qing prizes for Chinese mathematics graduate students. It is hoped that at least part of the reasons for the esteem and affection in which he was held by all who knew him would co...
Food and Addiction
The food environment has changed dramatically and is now dominated by foods with unnaturally high levels of sugar, fat, and salt that are intensely rewarding. Scientific evidence has increased rapidly in the last few decades that these types of foods are capable of triggering addictive processes, which may be a key driver in the rising rates of obesity and diet-related disease around the globe. Food and Addiction: A Comprehensive Handbook, Second Edition provides a multidisciplinary review of the most cutting-edge science on the contribution of addictive processes to how we consume food. Top experts in the field of nutrition, addiction, psychology, psychiatry, neuroscience, epidemiology, public health, marketing, and policy come together to provide a scoping view of this rapidly evolving scientific area that has important implications for the well-being and health of adults and children around the globe.
Microbial Bioprocessing of Agri-food Wastes
Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to several other important uses in the food industry. In this way, the production routes of these ingredients have gained more and more attention from consumers and producing industries, who expect that, in addition to their technological properties, these ingredients are still obtained without synthetic means, with savings of natural resources and mainly with less environmental impact. This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technolo...
