Ricardo A. Molins – Författare
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2 produkter
2 produkter
Risk Reduction Strategy for Human Exploration of Space
A Review of NASA's Bioastronautics Roadmap
Häftad, Engelska, 2006
611 kr
Tillfälligt slut
Extending the spatial and temporal boundaries of human space flight is an important goal for the nation and for the National Aeronautics and Space Administration (NASA). However, human space flight remains an endeavor with substantial risks, and these risks must be identified, managed, and mitigated appropriately to achieve the nation's goals in space. The Bioastronautics Roadmap (BR) is the result of extensive, commendable efforts on the part of NASA to prioritize research efforts to meet these challenges. In 2003, NASA asked the Institute of Medicine (IOM), in collaboration with the Division on Engineering and Physical Sciences of the National Academies, to conduct a review of the BR. Specifically, NASA asked the committee to (1) conduct a comprehensive assessment and report of the strengths and weaknesses of the content and processes of the Bioastronautics Roadmap as applied to the missions described in the President's exploration initiative and (2) identify the unique challenges for accomplishing its goals and objectives.In September 2004, the committee released its preliminary report to NASA entitled Preliminary Considerations Regarding NASA's Bioastronautics Critical Path Roadmap. That document presented the committee's preliminary conclusions about the strengths and weaknesses of the April 2004 version of the BR. This report, A Risk Reductions Strategy for Human Exploration of Space, builds on those preliminary conclusions and provides recommendations to NASA about how to address the issues identified by the committee.
7 547 kr
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Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.