Michael G. Charalambous's Books

Dimension Theory

A Selection of Theorems and Counterexamples

By: Michael G. Charalambous

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Dimension Theory

A Selection of Theorems and Counterexamples

By: Michael G. Charalambous

This book covers the fundamental results of the dimension theory of metrizable spaces, especially in the separable case. Its distinctive feature is the emphasis on the negative results for more general spaces, presenting a readable account of numerous counterexamples to well-known conjectures that have not been discussed in existing books. Moreover, it includes three new general methods for constructing spaces: Mrowka's psi-spaces, van Douwen's technique of assigning limit points to carefully selected sequences, and Fedorchuk's method of resolutions. Accessible to readers familiar with the standard facts of general topology, the book is written in a reader-friendly style suitable for self-study. It contains enough material for one or more graduate courses in dimension theory and/or general topology. More than half of the contents do not appear in existing books, making it also a good reference for libraries and researchers.

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Page Count

262

Publisher

Springer Nature

Published Date

ISBN 10

3030222322

ISBN 13

9783030222321

Wiley Encyclopedia of Food Science and Technology, Volume 4

By: Frederick J. Francis,Christine M. Bruhn,Pavinee Chinachoti,Fergus M. Clydesdale,Michael P. Doyle,Kristen McNutt,William D. Powrie,Carl K. Winter

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Wiley Encyclopedia of Food Science and Technology, Volume 4

By: Frederick J. Francis,Christine M. Bruhn,Pavinee Chinachoti,Fergus M. Clydesdale,Michael P. Doyle,Kristen McNutt,William D. Powrie,Carl K. Winter

Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry

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