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...

Features a comprehensive summary of the chemical, physiological, and nutritional relationships of all recognized vitamins!

Maintaining the standards of excellence set forth in the previous editions, the Handbook of Vitamins, Third Edition presents a thorough examination of the fundamental characteristics, functions, and roles...

Millions of people own digital cameras, yet most of us just store our digital photos on a hard drive or email them to friends. But what if you want to get a little more creative with your images? Armed with little more than a copy of Photoshop Elements, a computer, an inkjet printer, and a handful of basic tools, you can...

This book is written from an engineer's perspective of the mind. "Artificial Mind System" exposes the reader to a broad spectrum of interesting areas in general brain science and mind-oriented studies. In this research monograph a picture of the holistic model of an artificial mind system and its behaviour is drawn, as concretely as...

This important new work fills the pressing need for a user-friendly text that aims to provide software engineers, software quality professionals, software developers, and students with the fundamental developments in testing theory and...