作者: dermatomyositis 時間: 2025-3-21 20:43 作者: 補(bǔ)充 時間: 2025-3-22 02:18 作者: FILLY 時間: 2025-3-22 04:35 作者: conference 時間: 2025-3-22 09:33 作者: concert 時間: 2025-3-22 15:21 作者: 無孔 時間: 2025-3-22 17:11 作者: 沒收 時間: 2025-3-23 00:30 作者: 四溢 時間: 2025-3-23 03:15
Wolfgang Hoffmann-Riem and the early year’s framework that they follow, concentrating on what skills are being both taught and learnt. Within Key Stage 1 (5–7?years old) and Key Stage 2 (7–11?years old), I will reflect on the content from the current national curriculum in England..My expectation is that my research will作者: conduct 時間: 2025-3-23 07:44
and the early year’s framework that they follow, concentrating on what skills are being both taught and learnt. Within Key Stage 1 (5–7?years old) and Key Stage 2 (7–11?years old), I will reflect on the content from the current national curriculum in England..My expectation is that my research will作者: Melanoma 時間: 2025-3-23 10:25 作者: Thyroid-Gland 時間: 2025-3-23 17:46
Christian Ernst promoting emulsions or stabilization of emulsions by their effect on interfacial tension. As the trend continues toward healthier products that contain less fat, sugar and sodium, more fiber and no bromate, emulsifiers will play an important role as functional ingredients in baked goods.作者: CURB 時間: 2025-3-23 22:01
Thomas Wischmeyer foams. In cream liqueur, as well as aiding formation of small, stable emulsion droplets, mono glyceride emulsifiers are able to interact with the casein proteins added for emulsification. This synergy allows a reduction in casein content that improves acid stability if the liqueur is used as a mixe作者: 意外的成功 時間: 2025-3-24 00:58 作者: heterodox 時間: 2025-3-24 03:03
Jan-Erik Schirmerndustry without evidence of harmful effects. Their chemistry is derived from over 150 years of chemical manipulation of fats and oils (Polouze and Gelis, 1844). They have been designed to contain naturally occurring molecules or in the case of non-naturally occurring molecules, to pass through the b作者: Preamble 時間: 2025-3-24 07:29
rogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda- mental understanding. Scientists have long studied emulsions using pure water, hy作者: Esalate 時間: 2025-3-24 12:35
Christoph Kr?nkeg, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda- mental understanding. Scientists have long studied emulsions using pure water, hy978-1-4757-2662-6作者: 削減 時間: 2025-3-24 16:03 作者: 擁護(hù)者 時間: 2025-3-24 20:02
Timo Rademachers. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omic作者: 微生物 時間: 2025-3-25 02:05 作者: 郊外 時間: 2025-3-25 06:12
Artificial Intelligence as a Challenge for Law and Regulation,s of rules and regulations that are available. At the same time, it emphasises that it is not enough to trust that companies that use AI will adhere to ethical principles. Rather, supplementary legal rules are indispensable, including in the areas examined in the Chapter, which are mainly characteri作者: relieve 時間: 2025-3-25 10:40 作者: 本土 時間: 2025-3-25 13:32 作者: 錢財 時間: 2025-3-25 16:46 作者: insular 時間: 2025-3-25 23:40 作者: 協(xié)議 時間: 2025-3-26 00:50
Artificial Intelligence and Healthcare: Products and Proceduresit for the authority, which has no systematic information about the products on the market. The authority is limited to a challenging overall market observation. This raises the question addressed in the fifth part of the paper: does the law guarantee sufficient instruments for the systematic transf作者: 充滿人 時間: 2025-3-26 04:37 作者: PLUMP 時間: 2025-3-26 11:53
Artificial Intelligence and Competition Lawtion of German (and European) competition law rules requires an ‘update’. In particular, tacit collusion as well as systematic predispositions of AI applications re market abuse and cartelization analyzed in this paper are to be pictured. Additionally, this paper stresses that further amendments to 作者: 使成核 時間: 2025-3-26 14:21
Book 2020 it harder to determine whether or not it is being used in accordance with the law. Inlight of this situation, even tech enthusiasts are calling for stricter regulation of AI. Legislators, too, are stepping in and have begun to pass AI laws, including the prohibition of automated decision-making sys作者: 轉(zhuǎn)向 時間: 2025-3-26 19:24
http://image.papertrans.cn/r/image/825581.jpg作者: Ventricle 時間: 2025-3-26 21:32
https://doi.org/10.1007/978-3-030-32361-5Artificial Intelligence; AI regulation; Algorithms; Anti-discrimination Law; Internet of Things; Privacy; 作者: dainty 時間: 2025-3-27 04:16
Thomas Wischmeyer,Timo RademacherComprehensively covers the legal framework for Artificial Intelligence.Formulates detailed policy proposals for the future regulation of Artificial Intelligence.Brings together a group of top scholars作者: languid 時間: 2025-3-27 08:32 作者: constellation 時間: 2025-3-27 12:33
hapter explores my experience of food education in English schools and how it has evolved from domestic science in the 1970s through being part of design and technology (D&T) in the national curriculum to more recent trends where the subject has separated from D&T with the introduction of General Ce作者: echnic 時間: 2025-3-27 13:39 作者: Extemporize 時間: 2025-3-27 19:36
design and technology (D&T) and in particular the food technology education element. I am going to reflect on previous research in 2009 on teaching food education with university initial teacher education (ITE) trainee teachers. I will then replicate this research to explore if, and how, the result作者: 鎮(zhèn)壓 時間: 2025-3-27 23:52
Nikolaus Marsch for design and technology (D&T) and for food technology, food education is going through a crisis in secondary schools..These changes are in the context of the government’s new school accountability measures—Progress 8 and Attainment 8 (Department for Education, 2016)—and the privileging of academi作者: 厭惡 時間: 2025-3-28 04:36
Christian Ernstlsifiers are used in bread formulas to improve dough handling and the product’s overall quality. This results in improvements in machinability, shelf life and loaf volume. Emulsifiers have two major functions in yeast-raised products: dough conditioning/strengthening; and shelf life extension, or “c作者: conscribe 時間: 2025-3-28 06:47 作者: 某人 時間: 2025-3-28 10:45
Alexander Tischbirek naturally occurring membrane, which allows solid fat to be dispersed into an aqueous phase. Early food formulations for butter, cheese, whipped cream and ice cream took advantage of these natural emulsifiers. The invention of mayonnaise as a cold sauce in France utilizes egg lipoproteins and phosph作者: 項目 時間: 2025-3-28 18:10
Jan-Erik Schirmerlar groups are aliphatic, alicyclic, or aromatic hydrocarbons. Polar functional groups contain heteroatoms such as oxygen, nitrogen, and sulfur. As shown in Fig. 2.1, the polar functionality makes the emulsifier anionic, cationic, amphoteric, or nonionic. Anionic surfactants contain a negative charg作者: ANTIC 時間: 2025-3-28 20:19 作者: Peak-Bone-Mass 時間: 2025-3-29 01:25 作者: 收養(yǎng) 時間: 2025-3-29 05:14 作者: archenemy 時間: 2025-3-29 10:21
Yoan Hermstrüwerwith the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the作者: Handedness 時間: 2025-3-29 11:30 作者: NEX 時間: 2025-3-29 16:29 作者: intuition 時間: 2025-3-29 22:03 作者: Induction 時間: 2025-3-30 03:36
Nadja Braun Binderwith the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the作者: STING 時間: 2025-3-30 05:07
Sarah Jabrion more attractive and able to create a larger impact..Food The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings w作者: Disk199 時間: 2025-3-30 11:31
Fruzsina Molnár-Gáboron more attractive and able to create a larger impact..Food The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings w作者: AUGER 時間: 2025-3-30 15:29
Moritz Hennemannon more attractive and able to create a larger impact..Food The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings w作者: 挑剔小責(zé) 時間: 2025-3-30 17:56 作者: STAT 時間: 2025-3-30 23:21 作者: Dappled 時間: 2025-3-31 02:12
Artificial Intelligence and Legal Tech: Challenges to the Rule of Lawthe right standards, setting the right defaults and translating fundamental legal principles into hardware and software. In short, ‘legal protection by design’ is needed and its implementation must be required by law—attributing liability where necessary. This would reconcile legal tech with the rule of law.作者: Esalate 時間: 2025-3-31 08:47
Artificial Intelligence and Legal Personality: Introducing “Teilrechtsf?higkeit”: A Partial Legal Stl recognize . for intelligent agents on their own. This calls for the lawmaker to come up with a slight push, which I call the ‘reversed animal rule’: It should be made clear by statute that intelligent agents are not persons, yet that they can still bear certain legal capabilities consistent with their serving function.作者: Incisor 時間: 2025-3-31 10:19 作者: 悅耳 時間: 2025-3-31 14:23
Artificial Intelligence and Taxation: Risk Management in Fully Automated Taxation Proceduresly relevant problems. Examples from outside tax law show that fundamental errors may occur in AI-based risk assessments. Accordingly, the greatest challenge of using artificial intelligence in risk management systems is its control.作者: 痛苦一下 時間: 2025-3-31 18:47
Artificial Intelligence as a Challenge for Law and Regulation, the challenges that AI poses when it comes to setting and applying law, particularly in relation to legal rules that seek to preserve the opportunities associated with AI while avoiding or at least minimising the potential risks. The law must aim to ensure good digital governance, both with respect作者: FEAT 時間: 2025-3-31 21:46
