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Mentos Chewy Mints 700's

Mentos Individually Wrapped Mints (Pack of 700) A03664

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Introduction to Functional Equations

Introduction to Functional Equations

Introduction to Functional Equations grew out of a set of class notes from an introductory graduate level course at the University of Louisville. This introductory text communicates an elementary exposition of valued functional equations where the unknown functions take on real or complex values. In order to make the presentation as manageable as possible for students from a variety of disciplines the book chooses not to focus on functional equations where the unknown functions take on values on algebraic structures such as groups rings or fields. However each chapter includes sections highlighting various developments of the main equations treated in that chapter. For advanced students the book introduces functional equations in abstract domains like semigroups groups and Banach spaces. Functional equations covered include: Cauchy Functional Equations and Applications The Jensen Functional Equation Pexider's Functional Equation Quadratic Functional Equation D'Alembert Functional Equation Trigonometric Functional Equations Pompeiu Functional Equation Hosszu Functional Equation Davison Functional Equation Abel Functional Equation Mean Value Type Functional Equations Functional Equations for Distance Measures The innovation of solving functional equations lies in finding the right tricks for a particular equation. Accessible and rooted in current theory methods and research this book sharpens mathematical competency and prepares students of mathematics and engineering for further work in advanced functional equations.

GBP 69.99
1

Functional Foods and Biotechnology Sources of Functional Foods and Ingredients

Functional Foods and Biotechnology Sources of Functional Foods and Ingredients

The first of two related books that kick off the Food Biotechnology series Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients focuses on the recent advances in the understanding of the role of cellular metabolic and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. This volume explores sources of ecologically-based diversity of functional foods and food ingredients that are available to enhance diverse nutritional values and functional benefits of foods for better human health outcomes especially focusing on emerging diet and lifestyle-linked non-communicable chronic disease (NCDs) challenges. The contributors with expertise in the field of Food Biotechnology and Functional Food Ingredients have integrated the recent advances in some common as well as novel sources of functional foods and ingredients from diverse ecological and cultural origins. Further these chapters also highlight human health relevant bioactive profiles and associated functionalities of these health-promoting compounds including preventative functional roles for common NCD-linked health benefits. FEATURES: Provides ecological and metabolic rational to integrate novel functional food and functional ingredient sources in wider health-focused food system innovations. Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes cardiovascular disease and human gut improvement Includes insights on system-based solutions to advance climate resilient and health focused food diversity based on diverse biotechnological approaches to design and integrate functional food and food ingredient sources Overall the rationale of this book series is focused on Metabolic-Driven Rationale to Advance Biotechnological Approaches for Functional Foods the synopsis of which is presented as the Introduction chapter which is followed by a chapter on current understanding about regulatory guidelines for health claims of functional foods and food ingredients. Special topics on nonnutritive sweeteners caroteneprotein from seafood waste and Xylooligosaccharides as functional food ingredients for health-focused dietary applications are integrated in this book. Additionally ecologically and metabolically-driven functional roles of common food sources such as corn and barley and some novel food sources such as ancient emmer wheat black soybean fava bean herbs from Lamiaceae and functional protein ingredients and minerals from Lemnaceae are also highlighted in this volume. The overall goal is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused food systems which will help food scientists food industry personnel nutritionists crop science researchers public health professionals and policy makers to make appropriate decisions and to formulate strategies for improving health and well-being. A related book focuses on biological and metabolically driven mobilization of functional bioactives and ingredients and their analysis that is relevant in health and wellness. | Functional Foods and Biotechnology Sources of Functional Foods and Ingredients

GBP 170.00
1

Functional Carbohydrates Development Characterization and Biomanufacture