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Record Nr. |
UNINA9910465696103321 |
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Autore |
Omura George |
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Titolo |
Mastering AutoCAD 2014 and AutoCAD LT 2014 [[electronic resource] /] / George Omura ; with Brian C. Benton |
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Pubbl/distr/stampa |
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Hoboken, N.J., : Autodesk ; , : Sybex, c2013 |
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ISBN |
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Edizione |
[1st edition] |
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Descrizione fisica |
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1 online resource (1250 p.) |
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Disciplina |
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Soggetti |
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Computer-aided design |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Nota di contenuto |
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Mastering AutoCAD 2014 and AutoCAD LT 2014; Introduction; Part 1: The Basics; Chapter 1: Exploring the Interface; Taking a Guided Tour; Launching AutoCAD; The AutoCAD Window; Using the Application Menu; Using the Ribbon; Picking Points in the Drawing Area; Using the UCS Icon; Working in the Command Window; Working with AutoCAD; Opening an Existing File; Getting a Closer Look; Saving a File as You Work; Making Changes; Working with Multiple Files; Adding a Predrawn Symbol with the Tool Palettes; The Bottom Line; Chapter 2: Creating Your First Drawing |
Getting to Know the Home Tab's Draw and Modify PanelsStarting Your First Drawing; Specifying Exact Distances with Coordinates; Specifying Polar Coordinates; Specifying Relative Cartesian Coordinates; Interpreting the Cursor Modes and Understanding Prompts; Understanding Cursor Modes; Choosing Command Options; Selecting Objects; Selecting Objects in AutoCAD; Providing Base Points; Using Noun/Verb Selection; Editing with Grips; Stretching Lines by Using Grips; Moving and Rotating with Grips; Understanding Dynamic Input; Displaying Data in a Text Window; Displaying the Properties of an Object |
Getting HelpUsing the InfoCenter; Exploring the AutoCAD 2014 Welcome Screen; Finding Additional Sources of Help; The Bottom Line; Chapter 3: Setting Up and Using the Drafting Tools; Setting Up a Work Area; Specifying Units; Fine-Tuning the Measurement System; Setting |
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Up the Drawing Limits; Looking at an Alternative to Limits; Understanding Scale Factors; Using Polar Tracking; Setting the Polar Tracking Angle; Exploring the Drawing Process; Locating an Object in Reference to Others; Getting a Closer Look; Modifying an Object; Planning and Laying Out a Drawing; Making a Preliminary Sketch |
Using the LayoutErasing the Layout Lines; Putting On the Finishing Touches; Aligning Objects by Using Object Snap Tracking; Using the AutoCAD Modes as Drafting Tools; Using Grid Mode as a Background Grid; Using Snap Modes; The Bottom Line; Chapter 4: Organizing Objects with Blocks and Groups; Creating and Using a Symbol; Understanding the Block Definition Dialog Box; Inserting a Symbol; Scaling and Rotating Blocks; Using an Existing Drawing as a Symbol; Modifying a Block; Unblocking and Redefining a Block; Saving a Block as a Drawing File; Replacing Existing Files with Blocks |
Understanding the Write Block Dialog Box OptionsOther Uses for Blocks; Understanding the Annotation Scale; Grouping Objects; Modifying Members of a Group; Ungrouping, Adding, and Subtracting From a Group; Working with the Object Grouping Dialog Box; Working with the AutoCAD LT Group Manager; The Bottom Line; Chapter 5: Keeping Track of Layers and Blocks; Organizing Information with Layers; Creating and Assigning Layers; Working on Layers; Controlling Layer Visibility; Finding the Layers You Want; Taming an Unwieldy List of Layers; Assigning Linetypes to Layers; Adding a Linetype to a Drawing |
Controlling Lineweights |
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Sommario/riassunto |
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The ultimate reference and tutorial for AutoCAD software This Autodesk Official Press book helps you become an AutoCAD and AutoCAD LT expert and has been fully updated to cover all of AutoCAD's new capabilities. Featuring the popular, empowering presentation style of veteran award-winning author George Omura, this indispensable resource teaches AutoCAD essentials using concise explanations, focused examples, step-by-step instructions, and hands-on projects. Introduces you to the basics of the interface and drafting toolsDetails how to effectively use hatches, fields, an |
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2. |
Record Nr. |
UNINA9910139536603321 |
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Titolo |
Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth |
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Pubbl/distr/stampa |
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Ames, IA, : Blackwell, 2010 |
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ISBN |
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1-282-47219-4 |
9786612472190 |
1-61344-882-1 |
1-4443-1777-6 |
1-4443-1778-4 |
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Edizione |
[2nd ed.] |
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Descrizione fisica |
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1 online resource (378 p.) |
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Altri autori (Persone) |
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TaylorA. J <1951-> (Andrew John) |
LinforthRobert S. T |
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Disciplina |
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Soggetti |
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Flavor |
Flavoring essences |
Flavor - Analysis |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Food Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours |
1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 |
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International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive |
2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods |
3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles |
4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques |
4.8 Advances in bioprocessing |
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Sommario/riassunto |
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Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for "natural" products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost. There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours. The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapter |
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