The communication of knowledge on nonlinear dynamical systems, between the mathematicians working on the analytic approach and the scientists working mostly on the applications and numerical simulations has been less than ideal. This volume hopes to bridge the gap between books written on the subject by mathematicians and those written by scientists. The second objective of this volume is to draw attention to the need for cross-fertilization of knowledge between the physical and biological scientists. The third aim is to provide the reader with a personal guide on the study of global nonlinear dynamical systems.

This is the most thorough treatment of normal forms currently existing in book form. There is a substantial gap between elementary treatments in textbooks and advanced research papers on normal forms. This book develops all the necessary theory 'from scratch' in just the form that is needed for the application to normal forms, with as little unnecessary terminology as possible.

This is the first book on the subject of the periodic unfolding method (originally called "éclatement périodique" in French), which was originally developed to clarify and simplify many questions arising in the homogenization of PDE's. It has since led to the solution of some open problems. Written by the three mathematicians who developed the method, the book presents both the theory as well as numerous examples of applications for partial differential problems with rapidly oscillating coefficients: in fixed domains (Part I), in periodically perforated domains (Part II), and in domains with small holes generating a strange term (Part IV). The method applies to the case of multiple microscopic scales (with finitely many distinct scales) which is connected to partial unfolding (also useful for evolution problems). This is discussed in the framework of oscillating boundaries (Part III). A detailed example of its application to linear elasticity is presented in the case of thin elastic plates (Part V). Lastly, a complete determination of correctors for the model problem in Part I is obtained (Part VI). This book can be used as a graduate textbook to introduce the theory of homogenization of partial differential problems, and is also a must for researchers interested in this field.

Catastrophe Theory was introduced in the 1960s by the renowned Fields Medal mathematician René Thom as a part of the general theory of local singularities. Since then it has found applications across many areas, including biology, economics, and chemical kinetics. By investigating the phenomena of bifurcation and chaos, Catastrophe Theory proved to

The present monograph is a synthesis of what has been contributed during the last decade to the analysis of market demand in large econ omies where consumers may have non-convex preference relations. Al though research in this field has not yet come to an end there exists a variety of interesting results, established in different frameworks by means of different conceptual and formal tools. a It is my aim to give comprehensive treatment of the existing lit erature including my own contributions. In working out differences and interrelations of the various ap proaches I adopted and modified several of the original results. My desire to present the problem and the methods by which it has been treated in such a way, that also non-specialists can follow, con flicted sometimes with the inevitable complexity of tools to be used. Therefore, I decided to give enough room to the introductory and prepa ratory part of this work. This part consists of the introduction and of the first four chapters. The main part of the present analysis consists of chapters 5 to 7.

The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of supramolecular and microscopic organization. Butter, cheese, ice cream, margarine mayonnaise and yogurt are all examples of food colloids. This book describes experimental and theoretical developments in the field over the past 10-15 years. The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.

These proceedings contain most of the oral presentations and posters of the international symposium on Stability and Stabilization of Enzymes held in Maastricht in November 1992. They provide a comprehensive overview of the state-of-the-art in this field. The possible applications of enzymes are enormous. Years of development have seen many enzymes brought onto the market, but they are still expensive to use. Therefore, their efficient application is a prerequisite for common usage. One of the main factors for this efficiency is the stability of the enzymes. The topics thus ranged from the extensive fundamental thermodynamic knowledge gathered in academic research to the practical applied knowledge built up in industry during the time that enzymes have been produced commercially. The subject Stability and Stabilization of Enzymes was discussed from various points of view, as was reflected in the themes of the symposium sessions. In the session on Fundamentals of Enzyme Stabilisation the thermodynamic background of the phenomenon was highlighted. In yet another session, the recently developed analytical tools to measure enzyme stability and stabilisation were discussed. Further sessions comprised the physical, chemical and biological ways to obtain enzyme stabilisation and finally, the industrial practice of enzyme stabilisation was treated by representatives of the world's most important enzyme producers. The book will be of interest to researchers in universities and industry in the fields of biochemistry, enzymology and biotechnology.

Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book addresses novel biotechnological approaches for the use of enzymes in the food industry to help readers understand the potential uses of biological applications to advance research. This is an essential resource to researchers and both undergraduate and graduate students in the biotechnological industries. - Provides fundamental and rigorous scientific information on enzymes - Illustrates enzymes as tools to achieve value and quality to a product, either in vitro or in vivo - Presents the most updated knowledge in the area of food biotechnology - Demonstrates novel horizons and potential for the use of enzymes in industrial applications