Kewei Chen – författare

This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines,and also to learn the latest developments in food chemistry.

This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines,and also to learn the latest developments in food chemistry.

This book presents a selection of papers from the 5th International Conference on Frontiers of Electronics, Information and Computation Technologies (ICFEICT), held in Ningbo, China, from June 27 to 29, 2025. It highlights recent advances in applied and interdisciplinary engineering, with a focus on electronics, information, and computation technologies and their practical applications.Topics covered include signal processing, computer vision, quantum computing, 5G/6G communications, and digital communication, among others. Aimed at graduate students, researchers, and academic scholars, the book also offers valuable insights for engineers and professionals engaged in real-world engineering tasks.

This book presents a selection of papers from the 5th International Conference on Frontiers of Electronics, Information and Computation Technologies (ICFEICT), held in Ningbo, China, from June 27 to 29, 2025. It highlights recent advances in applied and interdisciplinary engineering, with a focus on electronics, information, and computation technologies and their practical applications. Topics covered include signal processing, computer vision, quantum computing, 5G/6G communications, and digital communication, among others. Aimed at graduate students, researchers, and academic scholars, the book also offers valuable insights for engineers and professionals engaged in real-world engineering tasks.

This two-volume set constitutes the refereed proceedings of the 8th International Workshop on Advanced Computational Intelligence and Intelligent Informatics, IWACIII 2023, held in Beijing, China, in November 2023. The 56 papers presented were thoroughly reviewed and selected from the 118 qualifies submissions.