Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Expert C# 5.0 is a book about getting the best from C#. It’s based on the principle that to write good, high-performance, robust applications you need to understand whats going on deep under the hood. If you are already experienced with writing managed applications and want to learn more about how to get the best from the language at an advanced level, then this is the book for you. Expert C# 5.0 discusses the familiar C# language in forensic detail. Examining familiar elements closely to reveal how they really work. Key language features that you are already familiar with, such as Enums, Strings and Collections, are teased apart and examined under the twin microscopes of MSIL (Intermediate Language) and the Windbg debugger to see what's really going on behind the scenes as your code is compiled and passed to the CLR. This unparalleled depth of explanation will help you to become a true master of the C# language and architect better crafted applications that work in the most efficient and reliable way possible. It will also give you the insight you need to rapidly identify and fix the stubborn coding faults that others may be unable to diagnose.

Computer science --- Computer. Automation --- computers --- informatica --- computerkunde --- C# (Computer program language) --- Microsoft .NET. --- Internet programming.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book offers a comprehensive look at the business environment in South Asia, particularly Bangladesh and Sri Lanka. It explores the historical, economic, social and political impacts of trade and commerce in this region to give insight into how it has learned the lessons of failure from the past and is poised to capitalize on them. Bangladesh is considered an Emerging Tiger as one of the fastest-growing economies in South Asia, having witnessed exponential growth in exports. Meanwhile, Sri Lanka is still recovering from its civil war and FDI makes up a very small percentage of its GDP. Nevertheless, it also represents a unique opportunity for investors looking to do business in this growing region. Identifying the key drivers of South Asian economic growth and development, this book is aimed at scholars who seek to learn more about what must be done to take advantage of the opportunities in both countries to move into the future. John E. Spillan is Professor of Management in the School of Business at the University of North Carolina at Pembroke, USA. His research interests are in the areas of international business, management, and teaching pedagogy. Mohammad Nakibur Rahman is Associate Professor of Finance in the School of Business at the University of North Carolina at Pembroke, USA. His research interests center on international finance and investment with specific interest in emerging markets.

Foreign trade. International trade --- International law --- Organization theory --- Business management --- internationale handel --- ondernemingsstrategieën --- bedrijven --- wereldeconomie --- internationale economie --- ondernemen

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The high rate of urbanization and a steady increase in per capita income has improved the socio-economic status of people all over the world. This has resulted in drastic changes in their lifestyle and food consumption patterns, where traditional foods are being replaced with more ready-made junk foods with few servings of fresh vegetables and fruits. It has been postulated that industrialization has caused change in food choice, dietary pattern modification and resulted in a sedentary lifestyle. In addition, contaminated foods with unsafe microbes and chemical hazards are increasing. All of these events have resulted in an increased risk of cancer, the leading cause of mortality and morbidity worldwide. This book will provide a basic understanding of cancer, its risk factors, preventive measures, and possible treatments currently available, as well as identifying the different dietary factors that might synergize with a sedentary lifestyle in the etiology of cancer, and its prevention measure.

Oncology. Neoplasms --- oncologie

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman.

Nutritionary hygiene. Diet --- Biochemical engineering --- Food science and technology --- coating --- voedingstechnologie --- bio-engineering --- biochemie --- voedingsleer

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D - Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.

Theoretical spectroscopy. Spectroscopic techniques --- Nutritionary hygiene. Diet --- Food science and technology --- voedselmicrobiologie --- voedingstechnologie --- spectroscopie --- voedingsleer