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Reliability-Based Design in Geotechnical Engineering
Reliability-based design is the only engineering methodology currently available which can ensure self-consistency in both physical and probabilistic terms. It is also uniquely compatible with the theoretical basis underlying other disciplines such as structural design. It is especially relevant as geotechnical design becomes subject to increasing codification and to code harmonization across national boundaries and material types. Already some codes of practice describe the principles and requirements for safety, serviceability, and durability of structures in reliability terms. This book presents practical computational methods in concrete steps that can be followed by practitioners and students. It also provides geotechnical examples illustrating reliability analysis and design. It aims to encourage geotechnical engineers to apply reliability-based design in a realistic context that recognises the complex variabilities in geomaterials and model uncertainties arising from a profession steeped in empiricism. By focusing on learning through computations and examples, this book serves as a valuable reference for engineers and a resource for students.
Seafood research from fish to dish
In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer’s demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood are presented. Several contributions on the effects of natural anti-oxidants to prevent oxidation are also included. Effects of dietary factors on muscle tissue quality, pre-rigor processing and brining of farmed cod are covered. The development of rigor mortis and the quality of muscle in relation to commercial and experimental slaughter techniques are also discussed. Consumer’s knowledge, perception and need for i...
Transportation
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Engineering Geology and the Environment
Composed of the proceedings of a symposium on engineering geology and the environment, held in Athens in June, 1997, this work provides a survey of trends in engineering geology, and an interdisciplinary collaboration with hydrogeology, geochemistry, geomorphology, and soil and rock mechanics.
Teaching and Learning in a Digital World
This book gathers the Proceedings of the 20th International Conference on Interactive Collaborative Learning (ICL2017), held in Budapest, Hungary on 27–29 September 2017. The authors are currently witnessing a significant transformation in the development of education. The impact of globalisation on all areas of human life, the exponential acceleration of technological developments and global markets, and the need for flexibility and agility are essential and challenging elements of this process that have to be tackled in general, but especially in engineering education. To face these current real-world challenges, higher education has to find innovative ways to quickly respond to them. Since its inception in 1998, this conference has been devoted to new approaches in learning with a focus on collaborative learning. Today the ICL conferences offer a forum for exchange concerning relevant trends and research results, and for sharing practical experience gained while developing and testing elements of new technologies and pedagogies in the learning context.
Recent Advances in Ready-to-Eat Food Technology
Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten-free, consumer behavior, control of foodborne illness and hygiene, packaging requirements, and improved functionalization to application of nanotechnology. Key Features: Covers the development of ready-to-eat products from meat, cereal, fruits, vegetables, dairy, and pulses Provides a global review of labeling and packaging for ready-to-eat products Discusses hygienic design and safety in the production and consumption, with an emphasis on pathogenicity issues Written by a team of well-recognized researchers who present the latest advances in RTE food product development, this book is of interest to industry professionals and academicians as well as to undergraduate students and postgraduate researchers.
Maison de Kerguelen
Cet ouvrage est une réédition numérique d’un livre paru au XXe siècle, désormais indisponible dans son format d’origine.
