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PHYSICAL-CHEMICAL INTERACTIONS AND COMPOSITION-STRUCTURE-PROPERTY MODIFICATIONS DURING PROCESSING: FOOD QUALITY, NUTRITION, AND HEALTH, 2nd Edition
Healthier foods have received unprecedented attention in the last couple of years. Different units of food processing assure physicochemical stability and microbiological safety, and simultaneously result in significant modifications in the composition and structure of food matrices, followed by the variations in nutrition and health properties such as intestinal bioaccessibility and bioavailability of functional small molecules of interests. Therefore, the correlation between extrinsic processing factors and composition-structure-properties response has been one of the focuses of food science research, largely relying on food matrices and the applied technique types. In this regard, thermal...
Adaptive Modelling, Estimation and Fusion from Data
This book brings together for the first time the complete theory of data based neurofuzzy modelling and the linguistic attributes of fuzzy logic in a single cohesive mathematical framework. After introducing the basic theory of data based modelling new concepts including extended additive and multiplicative submodels are developed. All of these algorithms are illustrated with benchmark examples to demonstrate their efficiency. The book aims at researchers and advanced professionals in time series modelling, empirical data modelling, knowledge discovery, data mining and data fusion.
