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Food Carbohydrate Chemistry
Carbohydrates are major components of foods, accounting for more
than 90% of the dry matter of fruits and vegetables and providing for
70-80% of human caloric intake worldwide (BeMiller and Huber 2008).
Thus, from a quantitative perspective alone, carbohydrates warrant the
attention of food chemists. From the standpoint of food... | | Moving Objects Databases (The Morgan Kaufmann Series in Data Management Systems)This book represents a milestone in the synthesis of temporal and spatial database concepts and techniques. It unifies and organizes the existing research into a coherent whole and presents substantial new results and approaches in many areas. In each case it begins with what is known, then it introduces the new concepts in an abstract and... | | |
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