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Record Nr. |
UNINA9910463038203321 |
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Autore |
Gustafson J. M |
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Titolo |
HTML5 web application development by example [[electronic resource] ] : beginner's guide / / J.M. Gustafson |
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Pubbl/distr/stampa |
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Birmingham, : Packt Pub., 2013 |
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ISBN |
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Edizione |
[1st edition] |
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Descrizione fisica |
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Soggetti |
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HTML (Document markup language) |
Internet programming |
Cascading style sheets |
JavaScript (Computer program language) |
Query languages (Computer science) |
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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"Learn how to build rich, interactive web applications from the ground up using HTML5, CSS3, and jQuery." |
Includes index. |
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Sommario/riassunto |
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Learn how to write rich, interactive web applications using HTML5 and CSS3 through real-world examples. In a world of proliferating platforms and devices, being able to create your own “go-anywhere” applications gives you a significant advantage. Packed with example applications that show you how to create rich, interactive applications and games. Shows you how to use the most popular and widely supported features of HTML5. Full of tips and tricks for writing more efficient and robust code while avoiding some of the pitfalls inherent to JavaScript. Learn how to create professional looking applications using new CSS3 styles and responsive design. Learn how to compress, package, and distribute your web applications on the Internet for fun or for profit. In Detail HTML5's new features have made it a real application development platform with widespread adoption throughout the industry for this purpose. Being able to create one application that can run on virtually any device from phone to desktop |
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has made it the first choice among developers. Although JavaScript has been around for a while now, it wasn’t until the introduction of HTML5 that we have been able to create dynamic, feature-rich applications rivaling those written for the desktop. HTML5 Web Application Development by Example will give you the knowledge you need to build rich, interactive web applications from the ground up, incorporating the most popular HTML5 and CSS3 features available right now. This book is full of tips, tools, and example applications that will get you started writing your own applications today. HTML5 Web Application Development by Example shows you how to write web applications using the most popular HTML5 and CSS3 features. This book is a practical, hands-on guide with numerous real-world and relevant examples. You will learn how to use local storage to save an application’s state and incorporate CSS3 to make it look great. You will also learn how to use custom data attributes to implement data binding. We’ll use the new Canvas API to create a drawing application, then use the Audio API to create a virtual piano, before turning it all into a game. The time to start using HTML5 is now. And HTML5 Web Application Development by Example will give you the tips and know-how to get started. |
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2. |
Record Nr. |
UNINA9910787963503321 |
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Titolo |
Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson |
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Pubbl/distr/stampa |
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Boca Raton : , : CRC Press, , [2015] |
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©2015 |
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ISBN |
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0-429-18541-3 |
1-4665-0724-1 |
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Descrizione fisica |
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1 online resource (476 p.) |
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Disciplina |
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Soggetti |
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Food industry and trade - Sanitation |
Processed foods |
Food - Preservation |
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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 at the end of each chapters. |
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Nota di contenuto |
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Front Cover; Contents; Editors; Contributors; Chapter 1: Introduction to Improving Food Quality by Novel Food Processing; Chapter 2: High-Pressure Processing of Bioactive Components of Foods; Chapter 3: High-Pressure Processing for Improved Dairy Food Quality; Chapter 4: Improving Quality of Agrofood Products by High-Pressure Processing; Chapter 5: High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products; Chapter 6: Quality of High-Pressure Processed Pastes and Purees; Chapter 7: Fruit Juice Quality Enhancement by High-Pressure Technology |
Chapter 8: Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching : A Case Study on Pepper FruitsChapter 9: High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein; Chapter 10: Modeling and Simulating of the High Hydrostatic Pressure Inactivation of Microorganisms in Foods; Chapter 11: Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing; Chapter 12: Improving Quality and Shelf-Life of Table Eggs and Olives by High-Pressure Processing |
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Chapter 13: Applications of High Pressure as a Nonthermal Fermentation Control TechniqueChapter 14: Food Allergies : High-Pressure Processing Effects on Food Allergens and Allergenicity; Chapter 15: Effects of Pulsed Electric Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk; Chapter 16: Modification of Cheese Quality Using Pulsed Electric Fields; Chapter 17: Quality, Safety, and Shelf-Life Improvement in Fruit Juices by Pulsed Electric Fields; Chapter 18: Improving Liquid Egg Quality by Pulsed Electrical Field Processing |
Chapter 19: PEF Systems for Industrial Food Processing and Related ApplicationsBack Cover |
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Sommario/riassunto |
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Improving food quality, specifically properties such as rheological, physicochemical, and sensorial aspects, is always a goal of food and beverage manufacturers. During the past decade, novel processing technologies including high hydrostatic pressure (HHP), ultrasound, pulse electric field (PEF), and advanced heating technologies containing microwave, ohmic heating, and radio frequency have frequently been applied in the processing of foods and beverages. This book addresses maintaining and improving food quality through the use of these novel food processing technologies-- |
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