Springer basel nov 2011 (8 resultados)

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book contains an exposition of several results related with direct and converse theorems in the theory of approximation by algebraic polynomials in a finite interval. In addition, some facts concerning trigonometric approximation that are necessary for motivation and comparisons are included. The selection of papers that are referenced and discussed document some trends in polynomial approximation from the 1950s to the present day. 216 pp. Englisch.…

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book gives a comprehensive review of results for associated sequences and demimartingales developed so far, with special emphasis on demimartingales and related processes. Probabilistic properties of associated sequences, demimartingales and related processes are discussed in the first six chapters. Applications of some of these results to some problems in nonparametric statistical inference for such processes are investigated in the last three chapters. 284 pp. Englisch.…

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Lagrangian systems constitute a very important and old class in dynamics. Their origin dates back to the end of the eighteenth century, with Joseph-Louis Lagrange's reformulation of classical mechanics. The main feature of Lagrangian dynamics is its variational flavor: orbits are extremal points of an action functional. The development of critical point theory in the twentieth century provided a powerful machinery to investigateexistence and multiplicity questions for orbits of Lagrangian systems. This monograph gives a modern account of the application of critical point theory, and more specifically Morse theory, to Lagrangian dynamics, with particular emphasis toward existence and multiplicity of periodic orbits of non-autonomous and time-periodic systems. 200 pp. Englisch.…

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Preface.- The Maillard reaction by Ted Labuza.- Chemistry.- Chemical Pathways of the Maillard Reaction.- Roast Aroma Formation. The Role of Amino Acids During the Maillard Reaction.- Detection of Maillard Reaction Intermediates by High Pressure Liquid Chromatography (HPLC) and Gas Chromatography.- Oxidative Degradation of Protein-Bound Amadori Products : Formation of Nc-Carboxymethyllysine and N-Carboxymethyl Amino Acids as Indicators of the Extent of Non-Enzymatic Glysosylation.- Glucose-Lysozyme Reactions in a Restricted Water Environment.- Model Experiments on the Formation of N- -Carboxymethyllysine (CML) in Foods.- Maillard Reaction in Sugar-Protein Systems.- The Role of 3-Deoxyglucosone in the Maillard Reaction.- Characterization of the Major Browning Derivates of Lysine with 2-Amino-2-Deoxy-D-Glucose.- Intramolecular Nucleophilic Substitution Reactions of Tryptophan and Lysine Amadori Rearrangement Products.- Related Ring Enlargement Reactions of Proline, Azetidinic Acid, Arginine and Lysine with Reducing Sugars.- Effect of Lipid in the Maillard Reaction.- Heterocycle Formation from Malondialdehyde and Amino Sugars.- Key Mechanistic Problems Posed by the Maillard Reaction.- Food Science.- The Influence of Maillard Reactions on the Sensory Properties of Foods.- Development of the Maillard Reaction During Food Processing.- Studies on Bakers Yeast as a Source of Maillard-Type Bread Flavor Compounds.- Flavor Problems Associated with the Microwave Cooking of Food Products.- Volatile Components of Okra (Hibiscus Esculentus L.) Formed as a Result of the Maillard Reaction.- The Mode of Action of Antibacterial Maillard Reaction Products.- Inhibitory Effects of Tea Extracts on the Formation of Advanced Glycosylation Products.- The Antibacterial Effect of Maillard Reaction Products and Sorbic Acid at Different pH Levels and Temperatures.- Safety of Amino Acids Heated with Sodium Ascorbate.- The Chemistry of Coloured Compounds Formed During Sugar Manufacture.- Nutrition.- Influence of the Maillard Reaction on the Nutritional Value of Foods.- Metabolism and Physiological Effects of Maillard Reaction Products (MRP).- Balance Studies with Glycosylated Proteins on Human Volunteers.- Separation and Characterization of Metal Chelating Compounds in Coffee.- Antioxidative Effect of Maillard Reaction Products in Vivo.- Effect of Melanoidin on Cholesterol in Plasma, Liver and Feces in Rats Fed a High-Cholesterol Diet.- Immunodominancy and Antigenic Structure of Lactose-Protein Maillard Adduct.- Antibody-Binding to a Maillard-Reacted Protein.- Physiological Activity and Metabolism of 3-Deoxyglucosone.- Allergenicity of Malondialdehyde-Protein Complex in Soybean-sensitive Individuals.- Toxicology.- Mutagens and Carcinogens Formed by Cooking Meat and Fish : Heterocyclic Amines.- Anticarcinogenic Effect of Browning Reaction Products.- Maillard Reactions and the Formation of Genotoxic Amino-imidazoazaarenes (AIA) Present in Fried Meat and Fish.- Micromethod for the Determination of Heterocyclic Amines.- Scavenging of Active Oxygens by Melanoidin.- Inhibition of in Vivo Mutagenicity by Maillard Reaction Products and Coffee.- Mutagen Formation in Wheat Gluten, Carbohydrates, and Amino Acid and Gluten Carbohydrate Blends.- 2-0xoaldehyde-Metabolizing Enzymes in Animal and Plant Tissues.- Inhibition of Formation of Mutagens/Carcinogens During Cooking of Meat.- In Vivo Reaction.- The Maillard Reaction as a Basis for a Theory of Aging.- Nonenzymatic Reaction of Reducing Sugars with DNA.- Accumulation of Maillard Reaction Products in Tissue Proteins.- In Vitro and In Vivo Glycation of Human IgG.- Formation of Early and Advanced Glycation Products of Lens Crystal1ins with Erythrose, Ribose and Glucose.- Increased Glycation of Human Erythrocyte Cu, Zn-Superoxide Dismutase in Diabetic Patients with Cataracts and Retinopathy.- Autoxidation and DNA Cleavage Reaction of Glycated Proteins.- Biological Recognition of Advanced End Product of the Maillard Reaction.- Prevention of the Maillard Reaction and Reversible Destruction of Advanced Glycation End Products (Age) by Novel Organic Germanium Compounds and Aminoguanidine.- Parent Ion Spectroscopy Use in the Identification of Advanced Glycation Products.- Autoxidation of Amadori Compounds in the Presence of Copper Ion and its Effects on the Oxidative Damage to Protein.- Acceleration of Fructose-Mediated Collagen Glycation.- Decreased Actin Activated Myosin ATPase Activity by Non-Enzymatic Glycation.- Generation of Superoxide During and Autoxidation of Glycated Protein : Participation in Phospholipids Peroxidation.- Secondary Glycation of Nonenzymatically Glycated Protein by Fructose : a Possible Source of Fluorescence Generation.- Involvement of Monosaccharide Autoxidation in DNA Glycation under Physiological Conditions. 516 pp. Englisch.…

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Preface.- The Maillard reaction by Ted Labuza.- Chemistry.- Chemical Pathways of the Maillard Reaction.- Roast Aroma Formation. The Role of Amino Acids During the Maillard Reaction.- Detection of Maillard Reaction Intermediates by High Pressure Liquid Chromatography (HPLC) and Gas Chromatography.- Oxidative Degradation of Protein-Bound Amadori Products : Formation of Nc-Carboxymethyllysine and N-Carboxymethyl Amino Acids as Indicators of the Extent of Non-Enzymatic Glysosylation.- Glucose-Lysozyme Reactions in a Restricted Water Environment.- Model Experiments on the Formation of N- -Carboxymethyllysine (CML) in Foods.- Maillard Reaction in Sugar-Protein Systems.- The Role of 3-Deoxyglucosone in the Maillard Reaction.- Characterization of the Major Browning Derivates of Lysine with 2-Amino-2-Deoxy-D-Glucose.- Intramolecular Nucleophilic Substitution Reactions of Tryptophan and Lysine Amadori Rearrangement Products.- Related Ring Enlargement Reactions of Proline, Azetidinic Acid, Arginine and Lysine with Reducing Sugars.- Effect of Lipid in the Maillard Reaction.- Heterocycle Formation from Malondialdehyde and Amino Sugars.- Key Mechanistic Problems Posed by the Maillard Reaction.- Food Science.- The Influence of Maillard Reactions on the Sensory Properties of Foods.- Development of the Maillard Reaction During Food Processing.- Studies on Bakers Yeast as a Source of Maillard-Type Bread Flavor Compounds.- Flavor Problems Associated with the Microwave Cooking of Food Products.- Volatile Components of Okra (Hibiscus Esculentus L.) Formed as a Result of the Maillard Reaction.- The Mode of Action of Antibacterial Maillard Reaction Products.- Inhibitory Effects of Tea Extracts on the Formation of Advanced Glycosylation Products.- The Antibacterial Effect of Maillard Reaction Products and Sorbic Acid at Different pH Levels and Temperatures.- Safety of Amino Acids Heated with Sodium Ascorbate.- The Chemistry of Coloured Compounds Formed During Sugar Manufacture.- Nutrition.- Influence of the Maillard Reaction on the Nutritional Value of Foods.- Metabolism and Physiological Effects of Maillard Reaction Products (MRP).- Balance Studies with Glycosylated Proteins on Human Volunteers.- Separation and Characterization of Metal Chelating Compounds in Coffee.- Antioxidative Effect of Maillard Reaction Products in Vivo.- Effect of Melanoidin on Cholesterol in Plasma, Liver and Feces in Rats Fed a High-Cholesterol Diet.- Immunodominancy and Antigenic Structure of Lactose-Protein Maillard Adduct.- Antibody-Binding to a Maillard-Reacted Protein.- Physiological Activity and Metabolism of 3-Deoxyglucosone.- Allergenicity of Malondialdehyde-Protein Complex in Soybean-sensitive Individuals.- Toxicology.- Mutagens and Carcinogens Formed by Cooking Meat and Fish : Heterocyclic Amines.- Anticarcinogenic Effect of Browning Reaction Products.- Maillard Reactions and the Formation of Genotoxic Amino-imidazoazaarenes (AIA) Present in Fried Meat and Fish.- Micromethod for the Determination of Heterocyclic Amines.- Scavenging of Active Oxygens by Melanoidin.- Inhibition of in Vivo Mutagenicity by Maillard Reaction Products and Coffee.- Mutagen Formation in Wheat Gluten, Carbohydrates, and Amino Acid and Gluten Carbohydrate Blends.- 2-0xoaldehyde-Metabolizing Enzymes in Animal and Plant Tissues.- Inhibition of Formation of Mutagens/Carcinogens During Cooking of Meat.- In Vivo Reaction.- The Maillard Reaction as a Basis for a Theory of Aging.- Nonenzymatic Reaction of Reducing Sugars with DNA.- Accumulation of Maillard Reaction Products in Tissue Proteins.- In Vitro and In Vivo Glycation of Human IgG.- Formation of Early and Advanced Glycation Products of Lens Crystal1ins with Erythrose, Ribose and Glucose.- Increased Glycation of Human Erythrocyte Cu, Zn-Superoxide Dismutase in Diabetic Patients with Cataracts and Retinopathy.- Autoxidation and DNA Cleavage Reaction of Glycated Proteins.- Biolog.…

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This is a collection of contributed papers which focus on recent results in areas of differential equations, function spaces, operator theory and interpolation theory. In particular, it covers current work on measures of non-compactness and real interpolation, sharp Hardy-Littlewood-Sobolev inequalites, the HELP inequality, error estimates and spectral theory of elliptic operators, pseudo differential operators with discontinuous symbols, variable exponent spaces and entropy numbers. These papers contribute to areas of analysis which have been and continue to be heavily influenced by the leading British analysts David Edmunds and Des Evans. This book marks their respective 80th and 70th birthdays. 276 pp. Englisch.…

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -George Britton, Synnl/Jve Liaaen-Jensen and Hanspeter Pfander This book, Volume 2 in the series Carotenoids, is the first book to be published that is devoted entirely to the total synthesis of carotenoids, but it is timely in view of the rapid development and the growing diversification of the carotenoid field. The 1971 Carotenoids book contained a major chapter of 250 pages on total synthesis by H. Mayer and O. Isler. That comprehensive and authoritative review described systematically the construction of many synthons and the synthesis of many natural and unnatural carotenoids and related compounds. Twenty five years on, that chapter remains an essential reference work and source of information, with its extensive collection of tabulated data and lists of references to the original literature. Surveys of progress since 1971 have been presented at the IUPAC International Symposia on Carotenoids and are included in the published proceedings of these symposia. The history of major publications in the carotenoid field, leading to the development of this series, was outlined in the preface to the series published in Vol. IA. The general philo sophy outlined in that preface, with emphasis on practical guidance and the inclusion of worked examples of some of the most useful procedures, is maintained in Vol. 2. In kceping with this philosophy, Vol. 2 is not intended to be an exhaustive review of the literature, but is planned as a practical book, as well as a source of information. 362 pp. Englisch.…

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Der Band ' Konstitution und Vorkommen der organischen Pflanzenstoffe (exclusive Alkaloide) I) von Dr. WALTER KARRER hat rasch grossen Anklang ge funden bei den an N aturstoffen interessierten N aturwissenschaftern. Deshalb hatte Dr. KARRER geplant, einen Fortsetzungsband zu schreiben. Er hinterliess bei seinem drei Jahre nach dem Erscheinen des Buches (1958) erfolgten Tad (1961) eine schon recht umfangreiche Sammlung von Literaturnotizen. Auf An regung des Birkhauser Verlags haben die Unterzeichneten (c. H. E. seit 1962 und E. C. seit 1968) die Bearbeitung und Herausgabe eines Erganzungsbandes libernommen. Es waren mehrere Grlinde, welche uns bewogen, die Literaturzusammen stellung auf Ende 1961, das heisst auf einen Zeitraum von flinf bis sechs Jahren seit Abschluss des Hauptwerkes, zu begrenzen; genannt seien die folgenden: Der Umfang des Erganzungsbandes sollte 900-1000 Seiten nicht liberschreiten, anzustreben war erneut Vollstandigkeit, nicht Auswahl, und die Grundzlige des Hauptwerkes, namentlich sein deutlich hervortretender historischer Charak ter, sollten beibehalten werden. Die Verfasser des vorliegenden Erganzungsbandes haben bei ihren Literatur arbeiten die Originalliteratur in wahl hoherem Masse konsultiert alsDr. KARRER, der sich noch in vielen Fallen auf eingehendere und inhaltsreichere Literatur referate hatte stlitzen konnen, als dies im allgemeinen heute noch moglich ist. Daten, die wir nicht im Original haben einsehen konnen, wurden durch Angabe des Fundortes charakterisiert. Zit ate aus dem Chemischen Zentralblatt oder aus den Chemical Abstracts sind mit 'ref.' gekennzeichnet. Falls sie einer an geflihrten, aber von uns nicht eingesehenen Originalarbeit entstammen, folgt die benutzte Referaten-Stelle in eckigen Klammern. 1038 pp. Deutsch.…