Enhancing the performance of spread spectrum techniques in different applications

Spread spectrum, Automotive Radar, Indoor Positioning Systems, Ultrasonic and Microwave Imaging, super resolution technique and wavelet transform

Untersuchung des Einflusses der point spread function (PSF)- und time-of-flight (TOF)-Bilddatenrekonstruktion auf die F18-FDG-PET/CT-basierte Zielvolumendefinition kolorektaler Lebermetastasen

Universität Magdeburg, Dissertation, 2016

Erstellung und Lokalisierung von EPUB-Dokumenten

Because of the transformation of the mainstream of information media nowadays, it is vital to constitute a standard of electronic publishing in this emerging field. EPUB is the key standard of the organization IDPF, which is the official standard format for digital books. The present dissertation aims at creating and localizing EPUB documents of the module handbook for the master's degree program software localization at Anhalt University of applied Sciences (Hochschule Anhalt) from German into Chinese as example. This dissertation describes the technical and theoretical foundations of e-book formats and represents especially the structures and features of EPUB. In order to spread the information widely in the world, localization of the products plays an important role. An introduction of localization technology and localization tools is constructed and included in the project. The work processes are mentioned, so as to show, how to translate an EPUB document and ensure good quality. The summary and the view of EPUB are illuminated at the end.

Verwendung von acetyliertem Distärkephosphat und Distärkeadipat als Stabilisator in einer Lachscreme auf Emulsionsbasis

The present Bachelor thesis gives an overview of the influence of some starch esters (acetylated distarch phosphate (E 1414) and adipate (E1422)) as stabilizing agents in a salmon-emulsion-cream. The aim of this work was the development of an optimal recipe. Different concentrations of starches were used in combination with xanthan gum. The methods were used to describe the rheological, microphotographical, microbiological, chemical and sensorial characteristics of the spread. The analysis of determination and development of droplet size showed a significant reduction in coalescence process. Rheological experiments indicated that high concentrations of E 1414 are necessary getting a slightly higher viscosity than in case of the E 1422 creams. The microbiological results showed minimal differences. All tested samples showed high stability against oxidation. For the use of a new recipe acetylated distarch adipate is the better choice in this case.