Choose an application

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

C# Deconstructed answers a seemingly simply question: Just what is going on, exactly, when you run C# code on the .NET Framework? To answer this question we will dig ever deeper into the structure of the C# language and the onion-skin abstraction layers of the .NET Framework that underpins it. We’ll follow the execution thread downwards, first to MSIL (Microsoft Intermediate Language) then down through just-in-time compilation into Machine Code before finally seeing the results executed at the hardware level. The aim of this deep-dive is to provide you with a much more rounded knowledge of the environment within which you code exists. As a managed language, it’s best-practice to let the Framework deal with device interaction but you’ll find the experience of taking the cover off once in a while a very rewarding one that will greatly enrich your appreciate of the C# language and the way in which in functions.

JavaScript (Computer program language) --- Testing. --- Domain-specific programming languages --- Object-oriented programming languages --- Scripting languages (Computer science) --- Microsoft software. --- Microsoft .NET Framework. --- Software engineering. --- Microsoft and .NET. --- Software Engineering/Programming and Operating Systems. --- Computer software engineering --- Engineering --- Computer software --- Dot Net (Software framework) --- Microsoft .NET --- Microsoft .NET software framework --- .NET Framework

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.

Chemistry. --- Food Science. --- Biochemical Engineering. --- Biochemical engineering. --- Food science. --- Chimie --- Génie biochimique --- Bewaring (bewaarmiddelen, conserveermiddelen, houdbaarheid) --- Levensmiddelentechnologie (voedingsmiddelentechnologie) --- Voedingshygiëne --- Health & Biological Sciences --- Biomedical Engineering --- Food industry and trade. --- Processed foods. --- Food preparation industry --- Food processing industry --- Food trade --- Food --- Biotechnology. --- Food industry and trade --- Food processing --- Food technology --- Agricultural processing industries --- Processed foods --- Processing --- Bio-process engineering --- Bioprocess engineering --- Biochemistry --- Biotechnology --- Chemical engineering --- Science --- Food—Biotechnology. --- Chemical Bioengineering. --- Genetic engineering

Choose an application

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

This book presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered. Pesticide Residue in Foods: Sources, Management, and Control aims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers.

Food contamination. --- Pesticides. --- Economic poisons --- Contaminated food --- Food --- Foods, Contaminated --- Contamination --- Chemistry. --- Microbiology. --- Food Science. --- Safety in Chemistry, Dangerous Goods. --- Applied Microbiology. --- Biotechnology. --- Agricultural chemicals --- Pests --- Poisons --- Contamination (Technology) --- Food adulteration and inspection --- Control --- Equipment and supplies --- Food science. --- Chemicals --- Safety measures. --- Microbial biology --- Biology --- Microorganisms --- Science --- Food—Biotechnology. --- Physical sciences

Choose an application

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

Blazing the way towards freer commerce with more dynamic economies, Chile and Peru are paving the way for the Latin American penetration of the Asian markets, and the welcoming of important imported goods from the East. With its unique mix of theory, historical discussion, case studies, and contemporary analysis and prospection, this book offers a comprehensive look at the business environment in Chile and Peru. It examines how data analytics will affect the management of businesses in these two countries and how they can close the innovation gap. It also investigates the effects of past and recent corruption scandals on economic development. The book provides a solid grounding on the historical, economic, social, and political impacts of trade and business in this region and identifies the key drivers of Latin American economic growth and development. Further, the authors look forward to the rising trends that outline the future of business and commerce between these two prospering economies, the rest of Latin America, and the world. This book is aimed at scholars and researchers who seek to learn more about the changing focus and interests of Latin America, the shift away from the Atlantic economies towards the Pacific powerhouses, and the implications and opportunities this poses for American business interests.

Chile --- Peru --- Commerce. --- International business enterpris. --- Latin America—Economic conditions. --- International Business. --- Latin American and Caribbean Economics. --- International business enterprises. --- Business enterprises, International --- Corporations, International --- Global corporations --- International corporations --- MNEs (International business enterprises) --- Multinational corporations --- Multinational enterprises --- Transnational corporations --- Business enterprises --- Corporations --- Joint ventures

Choose an application

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

This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come. .

Food. --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Microbiology. --- Food—Biotechnology. --- Nutrition   . --- Food Microbiology. --- Food Science. --- Nutrition. --- Alimentation --- Food --- Health --- Physiology --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Microbial biology --- Biology --- Microorganisms --- Health aspects --- food industry --- food processing --- case study --- esettanulmány --- rast studimor --- περιπτωσιολογική μελέτη --- prípadová štúdia --- casestudy --- fallstudie --- cás-staidéar --- atvejo tyrimas --- studiu de caz --- анализа случаја --- estudo de casos --- gadījumu izpēte --- студија на случај --- Fallstudie --- estudio de casos --- juhtumiuuring --- tapaustutkimus --- étude de cas --- případová studie --- studia przypadków --- изучаване на процеса --- analiza slučaja --- študija primera --- studio di fattispecie --- studju tal-każijiet --- estudio de caso práctico --- estudio de casos típicos --- gadījumu studijas --- case-study --- análisis de casos típicos --- problemos nagrinėjimas --- анализа на случај --- детално проучување на случај --- análisis de ejemplos concretos --- studija slučaja --- estudio de casos concretos --- estudio de ejemplos prácticos --- proučavanje slučaja --- детално следење на случај --- transformación alimentaria --- trasformazione alimentare --- pārtikas pārstrāde --- toiduainete töötlemine --- živilska predelava --- przetwórstwo spożywcze --- spracovanie potravín --- transformação de alimentos --- përpunim ushqimi --- elintarvikkeiden jalostus --- zpracování potravin --- élelmiszer-feldolgozás --- Lebensmittelverarbeitung --- forarbejdning af levnedsmidler --- прерада хране --- levensmiddelenverwerking --- преработка на храна --- μεταποίηση τροφίμων --- proċessar tal-ikel --- prerada hrane --- maisto produktų perdirbimas --- transformation alimentaire --- prelucrarea hranei --- bearbetning av livsmedel --- преработване на храна --- elaborazione degli alimenti --- verwerking van voedingsmiddelen --- behandling av livsmedel --- transformação dos produtos alimentares --- transformation de produit alimentaire --- spracovanie stravy --- processing of food --- elintarvikkeiden käsittely --- bearbetning av livsmedelprodukter --- përpunim i artikujve ushqimorë --- processing of foodstuffs --- traitement des aliments --- trasformazione dei prodotti alimentari --- Lebensmittelbehandlung --- μεταποίηση ειδών διατροφής --- Nahrungsmittelverarbeitung --- tratamiento de alimentos --- toidu töötlemine --- trattamento di alimenti --- преработка на прехранбени производи --- maisto perdirbimas --- tratarea produselor alimentare --- levnedsmiddelforarbejdning --- επεξεργασία τροφίμων --- tratamento dos alimentos --- pārtikas produktu pārstrāde --- tratarea alimentelor --- transformación de productos alimenticios --- behandeling van levensmiddelen --- spracovanie pokrmov --- хранително-вкусова промишленост --- toiduainetööstus --- indústria alimentar --- prehrambena industrija --- industria alimentaria --- živilska industrija --- levnedsmiddelindustri --- levensmiddelenindustrie --- Lebensmittelindustrie --- industria alimentară --- potravinársky priemysel --- przemysł spożywczy --- industrija tal-ikel --- elintarviketeollisuus --- industri ushqimore --- βιομηχανία τροφίμων --- potravinářský průmysl --- pārtikas rūpniecība --- прехрамбена индустрија --- industrie alimentaire --- livsmedelsindustri --- élelmiszeripar --- maisto pramonė --- прехранбена индустрија --- industria alimentare --- Nahrungs- und Genussmittelindustrie --- Nahrungsmittelindustrie --- industrija alimentari --- próiseáil bhia --- tionscal an bhia --- Food—Microbiology. --- Food science. --- Food technology --- Chemical engineering