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1000 tulosta hakusanalla Amos Perry

Social Memory in Ancient and Colonial Mesoamerica

Social Memory in Ancient and Colonial Mesoamerica

Amos Megged

Cambridge University Press
2014
pokkari
In Social Memory in Ancient and Colonial Mesoamerica, Amos Megged uncovers the missing links in Mesoamerican peoples' quest for their collective past. Analyzing ancient repositories of knowledge, as well as social and religious practices, he uncovers the unique procedures and formulas by which social memory was communicated and how it operated in Mesoamerica prior to the Spanish conquest. He also explores how cherished and revived practices evolved, how they were adapted to changing circumstances, and how they helped various ethnic groups cope with the tribulations of colonization and Christianization. Megged's volume also suggests how social and cultural historians, ethnohistorians, and anthropologists can rethink indigenous representations of the past while taking into account the deep transformations in Mexican society during the colonial era.
Numerical Methods for Engineers and Scientists

Numerical Methods for Engineers and Scientists

Amos Gilat; Vish Subramaniam

John Wiley Sons Inc
2014
sidottu
Numerical Methods for Engineers and Scientists, 3rd Edition provides engineers with a more concise treatment of the essential topics of numerical methods while emphasizing MATLAB use. The third edition includes a new chapter, with all new content, on Fourier Transform and a new chapter on Eigenvalues (compiled from existing Second Edition content). The focus is placed on the use of anonymous functions instead of inline functions and the uses of subfunctions and nested functions. This updated edition includes 50% new or updated Homework Problems, updated examples, helping engineers test their understanding and reinforce key concepts.
Adhesion in Foods

Adhesion in Foods

Amos Nussinovitch

John Wiley Sons Inc
2017
sidottu
To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its manufacturing, packaging and storage. Chapters are fully devoted to the fascinating topic of adhesion in foods. Key features of the book include, but are not limited to: definition and nomenclature of adhesion; adhesion mechanisms and measurements; stickiness in various foods and its relation to technological processes; perception of stickiness; hydrocolloids as adhesive agents for foods; adhesion phenomena in coated, battered, breaded and fried foods; electrostatic adhesion in foods; multilayered adhered food products, and adhesion of substances to packaging and cookware. Adhesion in Foods: Fundamental Principles and Applications is dedicated not only to the academic community but also to the broader population of industrialists and experimentalists who will find it to be not only a source of knowledge, but also a launching pad for novel ideas and inventions. In particular, this book is expected to be of interest to personnel involved in food formulation, food scientists, food technologists, industrial chemists and engineers, and those working in product development.
Sell More Faster

Sell More Faster

Amos Schwartzfarb

John Wiley Sons Inc
2019
sidottu
From Amos Schwartzfarb, serial entrepreneur and veteran Managing Director of Techstars Austin comes the elemental, essential, and effective strategy that will help any startup identify, build, and grow their customers from day 1 Most startups fail because they can’t grow revenue early or quickly enough. Startup CEOs will tell you their early missteps can be attributed to not finding their product market fit early enough, or at all. Founders overspend time and money trying to find product-market fit and make false starts, follow the wrong signals, and struggle to generate enough revenue to scale and raise funding. And all the while they never really knew who their customers were, what product they really needed, and why they needed it. But it doesn’t have to be this way, and founders don’t need to face it alone. Through expert guidance and experienced mentorship, every startup can avoid these pitfalls. The ultimate guide for building and scaling any startup sales organization, Sell More Faster shares the proven systems, methods, and lessons from Managing Director of Techstars Austin and sales expert Amos Schwartzfarb. Hear from founders of multi-million-dollar companies and CEOs who learned firsthand with Techstars, the leading mentorship-driven startup accelerator and venture capital firm that has invested in and mentored thousands of companies, collectively representing billions of dollars in funding and market cap. Schwartzfarb, and the Techstars Worldwide Network of more than 10,000 mentors do one thing better than anyone: help startup entrepreneurs succeed. They know how to sell, how to hire people who know how to sell, and how to use sales to gain venture funding—and now you can, too. Sell More Faster delivers the critical strategies and guidance necessary to avoid and manage the hazards all startups face and beat the odds. This valuable resource delivers: A comprehensive playbook to identify product market direction and product market fitExpert advice on building a diverse sales team and how to identify, recruit, and train the kinds of team members you needModels and best practices for sales funnels, pricing, compensation, and scalingA roadmap to create a repeatable and measurable path to find product-market fitAggregated knowledge from Techstars leaders and industry experts Sell More Faster is an indispensable guide for entrepreneurs seeking product-market fit, building their sales team, developing a growth strategy, and chasing accelerated, sustained selling success.
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

Amos Nussinovitch; Madoka Hirashima

JOHN WILEY SONS INC
2023
sidottu
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition A thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in food In Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, a team of distinguished food researchers combines comprehensive and authoritative discussions on the conventional use of hydrocolloids to influence shape, structure and organoleptic properties of foods with exciting and emerging areas of innovation, such as texturing for 3D printing and enhancement of food nutrition. The book explores the four principal quality factors of food: appearance, flavor, texture and nutrition, and introduces students and food technologists to the myriad uses of hydrocolloids. It also presents illustrations of relevant commercial food products that rely on hydrocolloids for their appeal, as well as recipes exemplifying the unique abilities of particular hydrocolloids. Readers will also find: A thorough introduction to the use of hydrocolloids to control food size and shape, including the manipulation of select geometrical properties of foods A comprehensive exploration of the use of hydrocolloids to modulate food color and gloss, including the psychological impact of those properties Practical discussions pertaining to the modification of food taste and odor using hydrocolloids A thorough description of the ways in which hydrocolloids are used to improve crispy, crunchy and crackly foods Perfect for food scientists working in product development and food engineers, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition is sure to earn a place in the libraries of research chefs, as well as food chemists, food microbiologists and food technologists.