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Two-dimensional bearing-only filtering (BOF) arises in many real-world tracking problems, including underwater tracking using a passive sonar, aircraft surveillance using a passive radar, navigation of a robot using a passive sonar, and undersea exploration of natural resources using sonar. BOF using a single sensor is also a challenging nonlinear filtering problem due to poor observability and the nonlinear measurement model. This filtering problem and associated tracking problem have been studied extensively. Three-dimensional angle-only filtering (AOF) is a two-dimensional counterpart of BOF . Real-world AOF problems include passive ranging using an infrared search and track (IRST) sensor, passive sonar, passive radar in the presence of jamming, ballistic missile and satellite tacking using a telescope, satellite to satellite passive tracking, and missile guidance using bearing-only seekers. The number of publications in the AOF and angle-only tracking in 3D is rather limited compared with the corresponding problems in 2D.

Filters and filtration. --- Filtering --- Filtration --- Porous materials --- Sanitary engineering --- Separation (Technology) --- Separators (Machines)

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The reprint provides an overview of recent applications of both chemometrics and spectrometric techniques to target current issues associated with food authenticity, traceability, as well as modern approaches on the analysis of food ingredients and products.

Food --- Analysis. --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Chemistry --- Composition

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Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research. Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource.

Food --- Atomic force microscopy. --- Analysis. --- AFM (Microscopy) --- Scanning probe microscopy --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Chemistry --- Composition

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This book is first part of the 3 volume set focusing on basic and advanced methods for using microbiology as an entrepreneurial venture. This book deals with the concept of entrepreneurship skills for production, cost-benefit analysis and marketing of button, oyster, milky mushroom, Ganoderma sp, Single cell protein, Breads, Cheese, Yoghurt, Wine, Beer, Probiotics, Prebiotics fermented vegetables, and Fermented Fish etc. Chapters cover the applications of microorganisms in small and large scale production to achieve a sustainable output. This book provides essential knowledge and working business protocols from all related disciplines of food and dairy industry, probiotics industry, mushroom industry, beverage and baking industry, poultry industry, and aquaculture industry etc. This book is useful to graduate students, research scholars and postdoctoral fellows, and teachers who belong to different disciplines via botany, food microbiology, biotechnology, aquaculture microbiology and poultry microbiology. The other two volumes are focused on agriculture and industrial microbiology.

Entrepreneurship. --- Entrepreneur --- Intrapreneur --- Capitalism --- Business incubators --- Food --- Microbiology. --- Food science. --- Food Microbiology. --- Food Science. --- Microbial biology --- Biology --- Microorganisms --- Sanitary microbiology --- Food technology --- Chemical engineering --- Bacteriology

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This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.

Food—Microbiology. --- Food science. --- Industrial microbiology. --- Food Microbiology. --- Food Science. --- Industrial Microbiology. --- Microbiology --- Microorganisms --- Biotechnology --- Food technology --- Chemical engineering --- Industrial applications --- Food --- Microbiology. --- Sanitary microbiology --- Bacteriology