LEADER 05206nam 2200625 a 450 001 9910465696103321 005 20200520144314.0 010 $a1-118-75582-0 035 $a(CKB)2560000000103665 035 $a(EBL)1250961 035 $a(OCoLC)852758564 035 $a(SSID)ssj0000972001 035 $a(PQKBManifestationID)11575675 035 $a(PQKBTitleCode)TC0000972001 035 $a(PQKBWorkID)10940241 035 $a(PQKB)11188986 035 $a(OCoLC)859157010 035 $a(MiAaPQ)EBC1250961 035 $a(CaSebORM)9781118757468 035 $a(Au-PeEL)EBL1250961 035 $a(CaPaEBR)ebr10719156 035 $a(OCoLC)872700728 035 $a(EXLCZ)992560000000103665 100 $a20150303d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aMastering AutoCAD 2014 and AutoCAD LT 2014$b[electronic resource] /$fGeorge Omura ; with Brian C. Benton 205 $a1st edition 210 $aHoboken, N.J. $cAutodesk ; $cSybex$dc2013 215 $a1 online resource (1250 p.) 300 $aIncludes index. 311 $a1-118-75746-7 311 $a1-118-57504-0 327 $aMastering 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 327 $aGetting 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 327 $aGetting 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 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 327 $aUsing 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 327 $aUnderstanding 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 327 $aControlling Lineweights 330 $a 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 606 $aComputer-aided design 608 $aElectronic books. 615 0$aComputer-aided design. 676 $a620.0042502855369 700 $aOmura$b George$08614 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910465696103321 996 $aMastering AutoCAD 2014 and AutoCAD LT 2014$91999960 997 $aUNINA LEADER 05380nam 2200685Ia 450 001 9910139536603321 005 20170809151147.0 010 $a1-282-47219-4 010 $a9786612472190 010 $a1-61344-882-1 010 $a1-4443-1777-6 010 $a1-4443-1778-4 035 $a(CKB)2550000000001125 035 $a(EBL)477860 035 $a(OCoLC)593229825 035 $a(SSID)ssj0000337772 035 $a(PQKBManifestationID)11231879 035 $a(PQKBTitleCode)TC0000337772 035 $a(PQKBWorkID)10295383 035 $a(PQKB)10009203 035 $a(MiAaPQ)EBC477860 035 $a(PPN)155554247 035 $a(EXLCZ)992550000000001125 100 $a20090721d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood flavour technology$b[electronic resource] /$fedited by Andrew J. Taylor and Robert S.T. Linforth 205 $a2nd ed. 210 $aAmes, IA $cBlackwell$d2010 215 $a1 online resource (378 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-8543-0 320 $aIncludes bibliographical references and index. 327 $aFood 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 327 $a1.5.4 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 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 327 $a2.6.3 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 327 $a3.3.2 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 327 $a4.4.4 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 327 $a4.8 Advances in bioprocessing 330 $aFood 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 606 $aFlavor 606 $aFlavoring essences 606 $aFlavor$xAnalysis 615 0$aFlavor. 615 0$aFlavoring essences. 615 0$aFlavor$xAnalysis. 676 $a664.07 676 $a664.5 701 $aTaylor$b A. J$g(Andrew John),$f1951-$0867719 701 $aLinforth$b Robert S. 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