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Gluten-Free Food Science and Technology
Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufactur...
The Gods of Egypt
The Gods of Egypt, first published in France in 1992 and now in its third French edition, is a short, elegant, and highly accessible survey of ancient Egyptian religion. The clarity and brevity of Claude Traunecker's book make it especially valuable to readers seeking an authoritative introduction to this complex topic. The Cornell edition, the first English translation, is enhanced by 23 illustrations. Traunecker begins with an overview of the source materials and a discussion of the historiography of Egyptian religion, a subject relatively neglected by scholars. He then describes the actual and metaphysical worlds inhabited by the Egyptian deities and the role that humans played in the Egyptian universe. Focusing especially on the diversity and number of approaches used by Egyptians to explain their world, The Gods of Egypt offers a succinct and highly readable presentation of recent interpretations of Egyptian religion.
Bioactive Components in Milk and Dairy Products
Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park...
Oracle Essentials
An enormous system comprising myriad technologies, options, and releases, Oracle's complexities have spawned numerous areas of specialization. For each area of specialization there are equally specialized how-to books and manuals. O'Reilly's Oracle Essentials claims a unique place among these books. Rather than focusing on one area, the book explains the foundational concepts of the Oracle technology and the core technical and business aspects of using it.The new edition of this classic book, Oracle Essentials, 3rd Edition: Oracle Database 10g, distills a vast amount of knowledge into an easy-to-read volume covering every aspect of the Oracle database. Readers of all levels will learn about ...
How to Con Your Kid
Children bring boundless love, unbridled joy and overwhelming happiness into our lives. They also bring temper tantrums, stubborn moods and strong wills. To deal with these obstinate emotions, parents often have to turn into hustlers, tricking their kid into doing things that he or she refuses to do, such as getting dressed, holding still, trying new foods or going to sleep.How to Con Your Kid gives parents tools to easily trick their little one, from short, one-line cons to longer step-by-step scams. There are loads of tricks for keeping kids clean, fed, clothed and happy--even when they'd rather be dirty, hungry, naked and bored.
New Media Design
This book explains how graphic designers use computers as a medium to combine word, image, motion, sound, and user interaction for the internet, TV, promos, games, animation, CDs, and exhibitions. Mapping the spectrum of career opportunities created by digital technologies in the industry, it also describes the attitudes, skills, and knowledge needed to enter the profession and captures the flavor and excitement of working in this field. The authors' broad perspective—taking in everything from photography and illustration to motion, environmental, and wearable graphics—describes the growing importance of new media for graphic designers in developing new experiences for theinformation and entertainment industries across the globe. Sections on online design and imaginary worlds—including virtual worlds, digital FX, and games—map out recent and future technological developments and their implications for designers of today and tomorrow.
Wiadómości chemiczne
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Designing Web Navigation
Thoroughly rewritten for today's web environment, this bestselling book offers a fresh look at a fundamental topic of web site development: navigation design. Amid all the changes to the Web in the past decade, and all the hype about Web 2.0 and various "rich" interactive technologies, the basic problems of creating a good web navigation system remain. Designing Web Navigation demonstrates that good navigation is not about technology-it's about the ways people find information, and how you guide them. Ideal for beginning to intermediate web designers, managers, other non-designers, and web development pros looking for another perspective, Designing Web Navigation offers basic design principl...
Calorimetry in Food Processing
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.
