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Essentials of Machine Olfaction and Taste by Takamichi Nakamoto Pdf
This book provides a valuable information source for olfaction and taste which includes a comprehensive and timely overview of the current state of knowledge of use for olfaction and taste machines Presents original, latest research in the field, with an emphasis on the recent development of human interfacing Covers the full range of artificial chemical senses including olfaction and taste, from basic through to advanced level Timely project in that mobile robots, olfactory displays and odour recorders are currently under research, driven by commercial demand
Tastes & Aromas by Graham A. Bell,Annesley J. Watson Pdf
Provides an overview of the current status of basic science on the senses of smell, taste and pungency on which practical applications are based, and then show where some of the most interesting practical outcomes of these fundamentals are currently being applied.
Handbook of Machine Olfaction by Tim C. Pearce,Susan S. Schiffman,H. Troy Nagle,Julian W. Gardner Pdf
"Electronic noses" are instruments which mimic the sense of smell. Consisting of olfactory sensors and a suitable signal processing unit, they are able to detect and distinguish odors precisely and at low cost. This makes them very useful for a remarkable variety of applications in the food and pharmaceutical industry, in environmental control or clinical diagnostics and more. The scope covers biological and technical fundamentals and up-to-date research. Contributions by renowned international scientists as well as application-oriented news from successful "e-nose" manufacturers give a well-rounded account of the topic, and this coverage from R&D to applications makes this book a must-have read for e-nose researchers, designers and users alike.
The Senses: A Comprehensive Reference by Anonim Pdf
The Senses: A Comprehensive Reference, Second Edition, Seven Volume Set is a comprehensive reference work covering the range of topics that constitute current knowledge of the neural mechanisms underlying the different senses. This important work provides the most up-to-date, cutting-edge, comprehensive reference combining volumes on all major sensory modalities in one set. Offering 264 chapters from a distinguished team of international experts, The Senses lays out current knowledge on the anatomy, physiology, and molecular biology of sensory organs, in a collection of comprehensive chapters spanning 4 volumes. Topics covered include the perception, psychophysics, and higher order processing of sensory information, as well as disorders and new diagnostic and treatment methods. Written for a wide audience, this reference work provides students, scholars, medical doctors, as well as anyone interested in neuroscience, a comprehensive overview of the knowledge accumulated on the function of sense organs, sensory systems, and how the brain processes sensory input. As with the first edition, contributions from leading scholars from around the world will ensure The Senses offers a truly international portrait of sensory physiology. The set is the definitive reference on sensory neuroscience and provides the ultimate entry point into the review and original literature in Sensory Neuroscience enabling students and scientists to delve into the subject and deepen their knowledge. All-inclusive coverage of topics: updated edition offers readers the only current reference available covering neurobiology, physiology, anatomy, and molecular biology of sense organs and the processing of sensory information in the brain Authoritative content: world-leading contributors provide readers with a reputable, dynamic and authoritative account of the topics under discussion Comprehensive-style content: in-depth, complex coverage of topics offers students at upper undergraduate level and above full insight into topics under discussion
Chemical, Gas, and Biosensors for Internet of Things and Related Applications by Kohji Mitsubayashi,Osamu Niwa,Yuko Ueno Pdf
Chemical, Gas, and Biosensors for the Internet of Things and Related Applications brings together the fields of sensors and analytical chemistry, devices and machines, and network and information technology. This thorough resource enables researchers to effectively collaborate to advance this rapidly expanding, interdisciplinary area of study. As innovative developments in the Internet of Things (IoT) continue to open new possibilities for quality of life improvement, sensor technology must keep pace, Drs. Mitsubayashi, Niwa and Ueno have brought together the top minds in their respective fields to provide the latest information on the numerous uses of this technology. Topics covered include life-assist systems, network monitoring with portable environmental sensors, wireless livestock health monitoring, point-of-care health monitoring, organic electronics and bio-batteries, and more. Describes the latest advances and underlying principles of sensors used in biomedicine, healthcare, biotechnology, nanotechnology and food and environment safety Focuses on sensors’ methods of data communication, logging and analysis for IoT applications Explains the specific requirements of sensor design and performance improvement, helping researchers enhance sensitivity, selectivity, stability, reproducibility and response time
Adhesive Bonding of Aircraft Composite Structures by Welchy Leite Cavalcanti,Kai Brune,Michael Noeske,Konstantinos Tserpes,Wiesław M. Ostachowicz,Mareike Schlag Pdf
This book is open access under a CC BY 4.0 license. It presents the results of the ComBoNDT European project, which aimed at the development of more secure, time- and cost-saving extended non-destructive inspection tools for carbon fiber reinforced plastics, adhered surfaces and bonded joints. The book reports the optimal use of composite materials to allow weight savings, reduction in fuel consumptions, savings during production and higher cost efficiency for ground operations.
Multisensor Systems for Analysis of Liquids and Gases: Trends and Developments by Larisa Lvova,Dmitry Kirsanov Pdf
Nowadays the application of multisensor systems for the analysis of liquids and gases is becoming more and more popular in analytical chemistry. Such systems, also known as “electronic tongues” and “electronic noses” are based on various types of chemical sensors and biosensors with different transduction principles combined with multivariate data processing protocols. These instruments received significant interest due to their simplicity, low costs and the possibility to obtain reliable chemical information from complex unresolved analytical signals. A distinct feature of electronic tongues and noses is that they can be calibrated for prediction of complex integral features in samples, like e.g. taste, odor, toxicity, geographical origin, general conformity with certain standards, etc. – the tasks that otherwise would require involvement of complex analytical instrumentation, human or animal sensory panels. In the present eBook the original research and review articles in the area of multisensor approach are collected. They dedicated to the novel sensor materials development, measuring techniques evaluation, electronics, data processing protocols and practical applications. An editorial foreword article is followed by the researches authored by leading scientists in the field of chemical sensors and artificial sensing systems. With this eBook we hope to inspire further interest and new research efforts in this exciting area.
Advances in Information and Communication Technology by Masato Akagi,Thanh-Thuy Nguyen,Duc-Thai Vu,Trung-Nghia Phung,Van-Nam Huynh Pdf
This book features papers presented at the International Conference on Advances in Information and Communication Technology (ICTA 2016), which was held in Thai Nguyen city, Vietnam, from December 1 to 13, 2016. The conference was jointly organized by Thai Nguyen University of Information and Communication Technology (ICTU), the Institute of Information Technology – Vietnam Academy of Science and Technology (IoIT), Feng Chia University, Taiwan (FCU), the Japan Advanced Institute of Science and Technology (JAIST) and the National Chung Cheng University, Taiwan (CCU) with the aim of bringing together researchers, academics, practitioners and students to not only share research results and practical applications but also to foster collaboration in information and communication technology research and education. The book includes the 66 best peer-reviewed papers, selected from the 150 submissions received.
Nanotechnology Interventions in Food Packaging and Shelf Life by Aamir Hussain Dar,Gulzar Ahmad Nayik Pdf
Nanotechnology has revolutionized agriculture and food technology, improving the shelf life of foods through interventions of nanomaterials in the packaging. Smart materials, biosensors, nanobiosenors, packaging materials, nanocarbon dots, and nanodevices address aspects of the food industry, such as food safety, food security, and packaging and shelf life. Nanotechnology Interventions in Food Packaging and Shelf Life shows how nanotechnology has the potential to transform food packaging materials in the future. Nanotechnology applied to food packaging can increase the shelf life of foods, minimize spoilage, ensure food safety, and repair damaged packaging. Key Features Sheds light on benefits of nanotechnology in the food packaging industry Contains information on utilization of nanocellulose and nanofibrils in food packaging Provides an overview of nanosensor applications for shelf-life extension of different food materials This book presents a comprehensive review of new innovations in nanotechnology, packaging, preservation, and processing of food and food products. It serves as a useful tool for food engineers and technologists in the food packaging industry.
Understanding Virtual Reality by William R. Sherman,Alan B. Craig Pdf
Understanding Virtual Reality: Interface, Application, and Design, Second Edition, arrives at a time when the technologies behind virtual reality have advanced dramatically in their development and deployment, providing meaningful and productive virtual reality applications. The aim of this book is to help users take advantage of ways they can identify and prepare for the applications of VR in their field, whatever it may be. The included information counters both exaggerated claims for VR, citing dozens of real-world examples. By approaching VR as a communications medium, the authors have created a resource that will remain relevant even as the underlying technologies evolve. You get a history of VR, along with a good look at systems currently in use. However, the focus remains squarely on the application of VR and the many issues that arise in application design and implementation, including hardware requirements, system integration, interaction techniques and usability. Features substantive, illuminating coverage designed for technical or business readers and the classroom Examines VR's constituent technologies, drawn from visualization, representation, graphics, human-computer interaction and other fields Provides (via a companion website) additional case studies, tutorials, instructional materials and a link to an open-source VR programming system Includes updated perception material and new sections on game engines, optical tracking, VR visual interface software and a new glossary with pictures
Olfaction and Taste V: Proceedings by International Symposium on Olfaction and Taste (5th : 1974 : Howard Florey Institute of Experimental Physiology and Medicine) Pdf
Insect Sex Pheromone Research and Beyond by Yukio Ishikawa Pdf
This book provides a complete overview of cutting-edge research on insect sex pheromones and pheromone communication systems. The coverage ranges from the chemistry, biosynthesis, and reception of sex pheromones to the control of odor-source searching behavior, and from molecules to the application of research findings to robotics. The book both summarizes the progress of studies conducted using Bombyx mori and several groups of moths and reviews sex pheromones of some non-lepidopteran insect groups of agricultural importance. Attention is drawn to recent findings on elaborate neural information processing in the brain in male moths and to the importance of olfactory receptors specifically tuned to sex pheromone molecules. Featuring contributions from leading experts on the topic, this book will be a unique and valuable resource for researchers and students in the fields of entomology, chemical ecology, insect physiology and biochemistry, evolution, biomimetics, and bioengineering. In addition to researchers, general insect lovers will find the book fascinating for its descriptions of the marvelous abilities of insects and the underlying mechanisms involved.
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas. Topics discussed include: The nature of food odorants and tastants and the way they are perceived by the human olfactory system Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates) Technological issues related to flavor compounds Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods Safety and regulatory aspects of flavorings used in foods Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products Food taints and off-flavors Analytical approaches to characterize food flavors The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.
