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.