Developers are hungry for a concise, easy-to-use reference that puts essential code "phrases" at their fingertips. JavaScript, and the related AJAX, is hot and there is little to no information on how to use JavaScript to develop AJAX-based applications. While there are many JavaScript books on the market, most of them are dated and few...
Crank your sound up to X with Apple's premier recording software and Logic Pro X For Dummies!
Apple's Logic Pro X levels the playing field, making high-quality studio recordings accessible for any musician. It's a professional-level tool with a user-friendly interface and loads of new features to keep you...
Your development world is about to greatly expand because of the new wave of Yahoo! Maps APIs. Written by Charles Freedman, a senior Flash developer at Yahoo!, this book provides you with all the information you'll need to know about these APIs in order to build amazing map mashups. You'll find in-depth coverage of Yahoo! mapping tools and...
This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization...
The TITLE of Volume 4 is Combinatorial Algorithms, and when I proposed it I was strongly inclined to add a subtitle: The Kind of Programming I Like Best. Mv editors have decided to tone down such exuberance, but the fact remains that programs with a combinatorial flavor have always been my favorites.
Applebaum offers beginning university students the perfect introduction to the age of the scientific revolution from 1500 to 1800. Many scientific ideas and much medical information improved dramatically during those times as investigators began a relentless drive, which continues today, toward a better understanding of the natural world....One...
Carbohydrates are major components of foods, accounting for more
than 90% of the dry matter of fruits and vegetables and providing for
70-80% of human caloric intake worldwide (BeMiller and Huber 2008).
Thus, from a quantitative perspective alone, carbohydrates warrant the
attention of food chemists. From the standpoint of food...
Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes...
This book represents a milestone in the synthesis of temporal and spatial database concepts and techniques. It unifies and organizes the existing research into a coherent whole and presents substantial new results and approaches in many areas. In each case it begins with what is known, then it introduces the new concepts in an abstract and...
Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why...
The production and service of the 21st century is based on distributed or networked organizations. The denomination of these organizations can be different (extended-, virtual-, smart-organization, etc.), but there are some main important common characteristics. In this type of organizations, flexible, independent organizational and production...
