Semiparametric and Nonparametric Methods in Econometrics
Standard methods for estimating empirical models in economics and many other fields rely on strong assumptions about functional forms and the distributions of unobserved random variables. Often, it is assumed that functions of interest are linear or that unobserved random variables are normally distributed.
The primary goal of this text is to present the theoretical foundation of the field of Fourier analysis. This book is mainly addressed to graduate students in mathematics and is designed to serve for a three-course sequence on the subject. The only prerequisite for understanding the text is satisfactory completion of a course in measure theory, Lebesgue integration, and complex variables. This book is intended to present the selected topics in some depth and stimulate further study.
The subject matter of this book is fundamental to all areas of mathematical analysis and should be accessible to students who are in the early stages of their professional training. An undergraduate course in real variables is a prerequisite, and an acquaintance with complex analysis is desirable. However, since no use is made of the Cauchy theory, the exposure to complex variables need not be extensive. To fully appreciate Chapters 3 and 4 some background in elementary point-set topology is essential.
This introduction presents the mathematical theory of probability for readers in the fields of engineering and the sciences who possess knowledge of elementary calculus. Presents new examples and exercises throughout. Offers a new section that presents an elegant way of computing the moments of random variables defined as the number of events that occur. Gives applications to binomial, hypergeometric, and negative hypergeometric random variables, as well as random variables resulting from coupon collecting and match models.
A collection reviewing key factors in extrusion cooking, with an emphasis on quality control in the manufacture of various products. Chapters cover extruder selection, analysis and optimization of thermal performance, and how multiple variables affect the production of certain foods.
