abdelrahman ahmed (28 Ergebnisse)

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Broschur. Zustand: gut. III, 228 S., Anh., 30 cm, Maschinenschr. Vervielf., Aufkleber, Bibliotheksexemplar, Lichtrand, gebräunt. Sprache: deu.

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Zustand: New. Num Pages: 62 pages, tables. BIC Classification: TDCT. Category: (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 228 x 150 x 5. Weight in Grams: 134. . 2010. 1st Edition. Paperback. . . . . Books ship from the US and Ireland.

Paperback. Zustand: Brand New. 72 pages. 8.66x5.91x0.17 inches. In Stock.

Zustand: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.

Paperback. Zustand: Brand New. 220 pages. 8.50x5.43x8.50 inches. In Stock.

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Zustand: New. pp. 37.

Taschenbuch. Zustand: Neu. Neuware -Frying is one of the fastest and oldest methods of cooking food and its use dates back to the ancient Egyptians, in around the sixth century BC. Basically, frying is a dehydration process at high temperature (160-190 °C). The purpose of frying is the formation of a unique crust, color, flavor and texture. However, potato is probably the food most subjected to frying. During frying, oils are subjected to various deterioration processes such as hydrolysis, oxidation and thermal alteration, which generate a large number of compounds including Phytosterols oxidation products that may have negative effects on human health. The different vegetable oils used for frying are characterized by different fatty acid profiles. Phytosterols (plant sterols) are structurally similar to cholesterol and can also undergo oxidation, thereby producing a number of oxidation products. The purpose of this review to demonstrate the phytosterol oxidation products and its formation conditions, quantification, biological activities before and after oxidizing, sources and competing it in foodstuff especially at frying products. ¿Books on Demand GmbH, Überseering 33, 22297 Hamburg 72 pp. Englisch.

Taschenbuch. Zustand: Neu. Plant Sterols, oxidation and their biological activities: New prospects | Phytosterol, occurrence, benefits, monitoring and their side effect in foodstuffs | Ahmed Abdelrahman (u. a.) | Taschenbuch | 72 S. | Englisch | 2016 | LAP LAMBERT Academic Publishing | EAN 9783659905841 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

Zustand: New. Milk is an excellent food source for humans and bacteria alike. At room temperature, milk undergoes natural souring caused by lactic acid produced from fermentation of lactose by fermentative lactic acid bacteria. This book reviews the process of milk ferme.

Taschenbuch. Zustand: Neu. Neuware -In recent years, transmitarray antennas have attracted growing interest with many antenna researchers. Transmitarrays combines both optical and antenna array theory, leading to a low profile design with high gain, high radiation efficiency, and versatile radiation performance for many wireless communication systems. In this book, comprehensive analysis, new methodologies, and novel designs of transmitarray antennas are presented.Detailed analysis for the design of planar space-fed array antennas is presented. The basics of aperture field distribution and the analysis of the array elements are described. The radiation performances (directivity and gain) are discussed using array theory approach, and the impacts of element phase errors are demonstrated.The performance of transmitarray design using multilayer frequency selective surfaces (M-FSS) approach is carefully studied, and the transmission phase limit which are generally independent from the selection ofa specific element shape is revealed. The maximum transmission phase range is determined based on the number of layers, substrate permittivity, and the separations between layers.In order to reduce the transmitarray design complexity and cost, three different methods have been investigated. As a result, one design is performed using quad-layer cross-slot elements with no dielectric material and another using triple-layer spiral dipole elements. Both designs were fabricated and tested at X-Band for deep space communications. Furthermore, the radiation pattern characteristics were studied under different feed polarization conditions and oblique angles of incident field from the feed.New design methodologies are proposed to improve the bandwidth of transmitarray antennas through the control of the transmission phase range of the elements. These design techniques are validated through the fabrication and testing of two quad-layer transmitarray antennas at Ku-band.A single-feed quad-beam transmitarray antenna with 50 degrees elevation separation between the beams is investigated, designed, fabricated, and tested at Ku-band.In summary, various challenges in the analysis and design of transmitarray antennas are addressed in this book. New methodologies to improve the bandwidth of transmitarray antennas have been demonstrated. Several prototypes have been fabricated and tested, demonstrating the desirable features and potential new applications of transmitarray antennas.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 176 pp. Englisch.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - In recent years, transmitarray antennas have attracted growing interest with many antenna researchers. Transmitarrays combines both optical and antenna array theory, leading to a low profile design with high gain, high radiation efficiency, and versatile radiation performance for many wireless communication systems. In this book, comprehensive analysis, new methodologies, and novel designs of transmitarray antennas are presented. Detailed analysis for the design of planar space-fed array antennas is presented. The basics of aperture field distribution and the analysis of the array elements are described. The radiation performances (directivity and gain) are discussed using array theory approach, and the impacts of element phase errors are demonstrated. The performance of transmitarray design using multilayer frequency selective surfaces (M-FSS) approach is carefully studied, and the transmission phase limit which are generally independent from the selection ofa specific element shape is revealed. The maximum transmission phase range is determined based on the number of layers, substrate permittivity, and the separations between layers. In order to reduce the transmitarray design complexity and cost, three different methods have been investigated. As a result, one design is performed using quad-layer cross-slot elements with no dielectric material and another using triple-layer spiral dipole elements. Both designs were fabricated and tested at X-Band for deep space communications. Furthermore, the radiation pattern characteristics were studied under different feed polarization conditions and oblique angles of incident field from the feed. New design methodologies are proposed to improve the bandwidth of transmitarray antennas through the control of the transmission phase range of the elements. These design techniques are validated through the fabrication and testing of two quad-layer transmitarray antennas at Ku-band.A single-feed quad-beam transmitarray antenna with 50 degrees elevation separation between the beams is investigated, designed, fabricated, and tested at Ku-band. In summary, various challenges in the analysis and design of transmitarray antennas are addressed in this book. New methodologies to improve the bandwidth of transmitarray antennas have been demonstrated. Several prototypes have been fabricated and tested, demonstrating the desirable features and potential new applications of transmitarray antennas.

Taschenbuch. Zustand: Neu. Analysis and Design of Transmitarray Antennas | Ahmed H. Abdelrahman (u. a.) | Taschenbuch | xxiii | Englisch | 2017 | Springer International Publishing | EAN 9783031004131 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Taschenbuch. Zustand: Neu. Neuware -Baker¿s yeast is a key baking ingredient and this fascinating food starter has a long history. It was used to raise bread in Egypt from 4000 BC. Its massive introduction in the 19th century, baker¿s yeast certainly had a major impact on bread making technology. It is still one of the most important fermentation products based on volume of sales and its use for bread-making which considered as a staple food for large section of world¿s population. There is an increasing demand for such product - baker¿s yeast - in order to satisfy the needs of over growing population. This necessitates that should be made to ensure their hygienic suitability. This study was, therefore, executed to monitor the microbial content of baker¿s yeast taken from retail markets in an attempt to gain some insight into potential microbial related problems associated with these products. Hence, the yeast used must be fully active with a high viable cell count, determining the yeast cell count and the viability were carried out. The last part of this study dealt with the main factors affecting the production of baker¿s yeast in molasses medium in order to determine the optimum conditions for yeast production.Books on Demand GmbH, Überseering 33, 22297 Hamburg 124 pp. Englisch.

Taschenbuch. Zustand: Neu. Neuware - Milk is an excellent food source for humans and bacteria alike. At room temperature, milk undergoes natural souring caused by lactic acid produced from fermentation of lactose by fermentative lactic acid bacteria. This accumulation of acid (H+ ions) decreases the pH of the milk and cause the casein to coagulate and curdle into curds and whey. Fermentation of milk dates back thousands of years to locations all over the world. This process was used as a means of preserving a highly perishable product and to produce new flavours for an old food staple. The microbes important for dairy product manufacturing can be divided into two groups, primary and secondary microflora. The various combinations of microflora determine what milk product you will end up with. This book reviews the process of milk fermentation which is done in order to preserve the product and create new flavours.

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Zustand: Used: Like New. LIVRE A L?ETAT DE NEUF. EXPEDIE SOUS 3 JOURS OUVRES. NUMERO DE SUIVI COMMUNIQUE AVANT ENVOI, EMBALLAGE RENFORCE. EAN:9781616682996.

Hardcover. Zustand: Brand New. 220 pages. 8.50x5.43x8.74 inches. In Stock.