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The Entrepreneurial Journey in Jamaica
"The Entrepreneurial Journey in Jamaica: When Policies Derail" describes the collapse of Jamaica's domestic financial sector in the 1990s through the eyes of one who experienced it head-on. Tracing this autobiographical journey into his professional and business life, Dr. Chen-Young has had an outstanding professional career, which culminated when he established the Eagle Merchant Bank in 1982, a pioneering company that led to the Eagle financial group of companies. This largely successful business venture eventually collapsed in 1997, when a financial crisis hit Jamaica, wiping out virtually all of the domestic financial entities. Dr. Chen-Young takes his readers through Eagle's humble begi...
Subject Index of Extramural Research Administered by the National Cancer Institute
Current information about research grants and contracts supported by the National Cancer Institute. Subject listing gives contract or grant number and topic. Investigator, grant number, and contract number indexes.
Water in Foods and Biological Materials
This book is the first book on nuclear magnetic resonance study of water in food and biological materials. The authors present the methodology, research, and development results of qualitative and quantitative analysis of water in foods and biological materials using NMR and MRI. This book provides the latest NMR and MRI techniques for those researchers who have an interest in relationships between water and: * chemical reactivity * microbial activity * physiochemical properties and changes * structural properties and changes in foods and biological materials In addition, the authors emphasize experimental techniques and data interpretation skills for the study of mobility of water and its r...
Bread Staling
The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current knowledge from a physico-chemical perspective, with the intent of providing applicable methods to improve product shelf-life and to design new and longer-lasting baked goods. The contributors detail how to solve this food problem by using polymer science, material research, and molecular spectroscopy, which is a new way to approach a centuries-old problem. This approach can aid manufacturers in developing anti-staling formulations for bread and other baked products. The non-traditional areas of research presented in this book, such as the glassy-rubbery transition and its relevance to bread staling, provide crucial information for scientists and engineers.
