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The Essence of Truth
New York City Police Detective, Jack Brennan, had been planning his retirement. He had been planning it for some time. He had visions of pursuing his avocation, photography, but he was derailed by a sudden turn of events. Due to the emergence of new information, the sensational murder case of actress Frances Dawson is brought, once again, into the limelight. Because of Jacks lame duck status on the Force, he is discouraged by his superiors in his attempts to bring this new information to light. However, with the help of an old friend he presses forward to find the truth, despite the overwhelming opposition. Just like in Ibsens Enemy of the People, finding out the truth becomes paramount and Brennan must overcome all obstacles in his path to reveal it. He is ridiculed, taunted and humiliated but steadfastly continues his quest for the truth. WITHOUT TRUTH THERE CAN BE NO JUSTICE
First Rite
A dark chapter in New York City had just ended. The resilience of the greatest city in the world, once again, had proven itself. The combined effort of the New York City Police Department and the Federal Bureau of Investigation had allowed the residents of this city to return to some kind of normalcy. The question was though, for how long! Core values were being challenged and it seemed a general feeling of malcontence permeated the city. A steadying influence needed to take place and hopefully a new administration would fulfill that need.
Our Firemen
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Food Colloids
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.
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