Catálogo de publicaciones

The purpose of this book is to facilitate the use of fracture mechanics based failure assessment procedures for the evaluation and design of structures and components. All practical structures contain flaws and the optimum combination of cost efficiency and safety whilst achieving the required capability, can only be realised by using state of the art methods such as that represented by the European flaw assessment method SINTAP/FITNET to analyse the safety risk. This book is written by practitioners with extensive experience in both the development and use of integrity assessment methods and provides comprehensive information on the basic principles and use of analytical flaw assessment. It provides an introduction to the method, its background, how it can be applied, its potential and, importantly, its limitations. The explanations are complimented by using a large number of worked examples and validation exercises which illustrate all aspects of the procedure. In addition, for students and engineers who are new to the subject, a comprehensive glossary of basic terms used in fracture mechanics based integrity evaluations is included.

The topics addressed include:

- Crack driving force (CDF) and failure assessment diagram (FAD) type analyses
- Preparation of the input parameters (crack dimensions, stress-strain properties, fracture toughness, statistical aspects)
- Determination of the model parameters, (stress intensity factor and yield load solutions)
- Treatment of combined primary and secondary loading, together with residual stress effects
- Analysis of the effect of constraint effects (treatment of small defects and section size effects)
- Treatment of mixed mode loading
- Consideration of the influences of strength mismatch
- Reliability aspects

· Comprehensive description of the use of structural integrity methods to optimise cost effectiveness and safety
· Detailed description of how to evaluate the integrity of structures containing cracks
· Valuable background information for understanding the methods, their potential and limitations
· Large number of worked examples, which demonstrate all aspects of the methods
· Descriptive, readable writing style
· Applicable to a wide range of interests, from the student (university or self study) to the expert who requires a 'state of the art' document

Fixation for Electron Microscopy presents how to better understand the effects of fixatives on the molecular structure of the cell. This book attempts to consider each aspect of fixation, including chemical interactions between fixatives and individual cellular substances. The chemistry of fixative interactions that are discussed in the book is based primarily on the reactions of a fixative with isolated proteins, lipids, nucleic acids, and carbohydrates.
The book shows that the correct interpretation of information retrieved from electron micrographs depends on the knowledge of the basic principles underlying the fixation procedure. Also, the book presents the fixation of both eukaryotic and prokaryotic specimens. The special fixation conditions for plant specimens are discussed in detail and have been allotted a whole chapter.
Also emphasized in this book is the connection between morphology and biochemical aspects of preparatory treatments and the chemical basis of the formation of artifacts. This topic is useful in understanding the modifications of cell structures introduced during their processing. A guide for recognizing and minimizing major artifacts and fixation faults that are usually encountered is also presented in the book.
This valuable resource will prove useful to both students and professionals in the field of biology and clinical medicine. Specimen preservation researchers can also benefit from this book.

Fixed Point Theory and Graph Theory provides an intersection between the theories of fixed point theorems that give the conditions under which maps (single or multivalued) have solutions and graph theory which uses mathematical structures to illustrate the relationship between ordered pairs of objects in terms of their vertices and directed edges.

This edited reference work is perhaps the first to provide a link between the two theories, describing not only their foundational aspects, but also the most recent advances and the fascinating intersection of the domains.

The authors provide solution methods for fixed points in different settings, with two chapters devoted to the solutions method for critically important non-linear problems in engineering, namely, variational inequalities, fixed point, split feasibility, and hierarchical variational inequality problems. The last two chapters are devoted to integrating fixed point theory in spaces with the graph and the use of retractions in the fixed point theory for ordered sets.

• Introduces both metric fixed point and graph theory in terms of their disparate foundations and common application environments
• Provides a unique integration of otherwise disparate domains that aids both students seeking to understand either area and researchers interested in establishing an integrated research approach
• Emphasizes solution methods for fixed points in non-linear problems such as variational inequalities, split feasibility, and hierarchical variational inequality problems that is particularly appropriate for engineering and core science applications

Blending fuels with hydrogen offers the potential to reduce NOx and CO2 emissions in gas turbines, but doing so introduces potential new problems such as flashback.  Flashback can lead to thermal overload and destruction of hardware in the turbine engine, with potentially expensive consequences. The little research on flashback that is available is fragmented. Flashback Mechanisms in Lean Premixed Gas Turbine Combustion by Ali Cemal Benim will address not only the overall issue of the flashback phenomenon, but also the issue of fragmented and incomplete research.

• Presents a coherent review of flame flashback (a classic problem in premixed combustion) and its connection with the growing trend of popularity of more-efficient hydrogen-blend fuels
• Begins with a brief review of industrial gas turbine combustion technology
• Covers current environmental and economic motivations for replacing natural gas with hydrogen-blend fuels

Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors.

The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior.

When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic.

This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior.

• Uniquely brings together multidisciplinary fields to explain, in a narrative structure, how flavor compounds may modulate food intake and behavior
• Includes discussions of chemistry and biochemistry, psychology, neurobiology, and sociology
• Presents an extremely current view that offers a wide perspective on flavor, an area of rapidly expanding knowledge
• Edited by renowned experts in the field of flavor perception

Flavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society held in Athens, Greece on June 27-29, 1978. It presents information on the flavor of foods and beverages.
This book discusses wide ranging subjects, such as flavor of meat, meat analogs, chocolate and cocoa substitutes, cheese aroma, beverages, baked goods, confections, tea, citrus and other fruits, olive oil, and sweeteners. It also examines new analytical methodology on taste and aroma, as well as flavor production, stability, and composition.
This book will be useful for students, chemists, technologists, and manufacturers involved in any facet of producing foods and beverages.

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.

• Covers the analysis and characterisation of aromas and taste compounds
• Examines how aromas can be created and predicted
• Reviews how different flavours are perceived

The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods.

Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy.

Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science.

• Understand how flavour is detected and measured
• Analyses key research in the retention and release of flavour compounds
• Examines how humans experience flavour release