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Multi-color infrared imaging missile-warning systems require
real-time detection techniques that can process the wide
instantaneous field of regard of focal plane array sensors with a
low false alarm rate. Current technology applies classical
statistical methods to this problem and ignores neural network
techniques. Thus the research reported here is novel in that it
investigates the use of radial basis function (RBF) neural networks
to detect sub-pixel missile signatures. An RBF neural network is
designed and trained to detect targets in two-color infrared
imagery using a recently developed regression tree algorithm.
Features are calculated for 3 by 3 pixel sub-images in each color
band and concatenated into a vector as input to the network.
Amino Acids, Peptides and Proteins comprises a comprehensive review
of significant developments at this biology/chemistry interface.
Each volume of this Specialist Periodical Report opens with an
overview of amino acids and their applications. Work on peptides is
reviewed over several chapters, ranging from current trends in
their synthesis and conformational and structural analysis, to
peptidomimetics and the discovery of peptide-related molecules in
nature. The application of advanced techniques in structural
elucidation is incorporated into all chapters, whilst periodic
chapters on metal complexes of amino acids, peptides and
beta-lactams extend the scope of coverage. Efficient searching of
specialist topics is facilitated by the sub-division of chapters
into discrete subject areas, allowing annual trends to be
monitored. Researchers in the pharmaceutical and allied industries,
and at the biology/chemistry interface in academia will find this
an indispensable reference source. Specialist Periodical Reports
provide systematic and detailed review coverage in major areas of
chemical research. Compiled by teams of leading experts in their
specialist fields, this series is designed to help the chemistry
community keep current with the latest developments in their field.
Each volume in the series is published either annually or
biennially and is a superb reference point for researchers.
www.rsc.org/spr
In an ever-increasing domain of activity, Amino Acids, Peptides and
Proteins provides an annual compilation of the world's research
effort into this important area of biological chemistry. Volume 34
provides a review of literature published during 2001. Comprising a
comprehensive review of significant developments at this
biology/chemistry interface, each volume opens with an overview of
amino acids and their applications. Work on peptides is reviewed
over several chapters, ranging from current trends in their
synthesis and conformational and structural analysis, to
peptidomimetics and the discovery of peptide-related molecules in
nature. The application of advanced techniques in structural
elucidation is incorporated into all chapters, whilst periodic
chapters on metal complexes of amino acids, peptides and
beta-lactams extend the scope of coverage. Efficient searching of
specialist topics is facilitated by the sub-division of chapters
into discrete subject areas, allowing annual trends to be
monitored. All researchers in the pharmaceutical and allied
industries, and at the biology/chemistry interface in academia will
find this an indispensable reference source. Specialist Periodical
Reports provide systematic and detailed review coverage in major
areas of chemical research. Compiled by teams of leading
authorities in the relevant subject areas, the series creates a
unique service for the active research chemist, with regular,
in-depth accounts of progress in particular fields of chemistry.
Subject coverage within different volumes of a given title is
similar and publication is on an annual or biennial basis.
In an ever-increasing domain of activity Amino Acids Peptides and
Proteins provides an annual compilation of the world's research
effort into this important area of biological chemistry. Volume 33
provides a review of literature published during 2000. Comprising a
comprehensive review of significant developments at this
biology/chemistry interface each volume opens with an overview of
amino acids and their applications. Work on peptides is reviewed
over several chapters ranging from current trends in their
synthesis and conformational and structural analysis to
peptidomimetics and the discovery of peptide-related molecules in
nature. The application of advanced techniques in structural
elucidation is incorporated into all chapters whilst periodic
chapters on metal complexes of amino acids peptides and
beta-lactams extend the scope of coverage. Efficient searching of
specialist topics is facilitated by the sub-division of chapters
into discrete subject areas allowing annual trends to be monitored.
All researchers in the pharmaceutical and allied industries and at
the biology/chemistry interface in academia will find this an
indispensable reference source.
This supplement to McCance and Widdowson's The Composition of Foods
5th Edition, provides authoritative and evaluated new nutrient
composition data for over 280 popular meat-based products and
dishes. The coverage reflects the changes to meat-based food now
consumed in the UK, and new nutritional information is given for
bacon and ham, burgers and grillsteaks, meat pies and pastries,
sausages and pates, as well as manufactured ready-meals,
healthy-eating options and dishes prepared in the home. The
easy-to-read main tables provide composition data (per 100g of
food) for up to 40 nutrients, and supplementary tables provide
information on vitamin D fractions and individual fatty acids. The
appendices detail percentage weight loss on cooking and provide a
comprehensive food index. In addition, the book contains recipes
for approximately 100 dishes. Meat Products and Dishes updates and
greatly extends all existing data for this food group from McCance
and Widdowson's The Composition of Foods 5th Edition and is a
unique source of new information. This book will have many
applications: in planning individual diets and menus, calculating
recipes, teaching and research, as well as being of appeal to the
layperson with an interest in diet and nutrition.
Meat, Poultry and Game forms a major update to The Composition of
Foods 5th Edition, providing new and extensive nutritional
composition data for 429 foods in this significant food group. It
provides new information on both raw and cooked meats, including
lamb, pork, beef, veal, chicken, turkey, duck, grouse, goose,
pheasant, pigeon, hare, rabbit, venison, heart, kidney, liver,
oxtail, sweetbread and tongue. Easy-to-read tables provide
composition data (per 100g of food) for up to 62 nutrients. The
main tables list data for 42 nutrients, and supplementary tables
include individual fatty acids (expressed per 100g of total fatty
acids), retinol fractions, and vitamin D fractions for selected
foods. There are also details on cooking methods, weight losses on
cooking meats, a listing of taxonomic and alternative food names,
and a food index. Meat, Poultry and Game forms an essential,
authoritative and up-to-date source of new nutrient data. It is an
essential reference source for professionals and students of food
science and nutrition and will also be of interest to the layperson
with interests in diet and nutrition.
This supplement to McCance and Widdowson's The Composition of Foods
5th Edition provides the only authoritative, up-to-date and
extensive compilation of nutrient composition data for a wide range
of miscellaneous foods available in the UK. Miscellaneous Foods
provides data on up to 80 nutrients for 418 foods, over half of
which have not been reported before. The coverage includes fats,
oils, sugars, preserves, confectionery, savoury snacks, alcoholic
beverages, soft drinks, soups, sauces, pickles and baby foods. The
composition data are expressed in the main tables per 100g or 100ml
of food for 45 nutrients, which include proximates, individual
sugars, fibre, total fatty acids, cholesterol, inorganic
constituents, vitamins, and alcohol for the alcoholic drinks.
Supplementary tables provide data for vitamin E fractions,
individual fatty acids and % alcohol by volume for selected beers
and wines. The book also includes new recipes for a significant
number of soups, sauces and confectionery items, and a
comprehensive index.
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