atif osheba preparation and evaluation of some healthy foods

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David Williams D. Seven North American Evaluation Pioneers. New Directions for Evaluation, Number 150

How do people evaluate in daily life? This issue broaches this topic to better understand this dimension of being human, to develop evaluation theory, and to improve extraprofessional and professional evaluation practice. As part of a larger study addressing these issues in the lives of many professional evaluators around the world, case studies of seven early evaluation theorists and practitioners from North America were conducted. This issue contains articles with stories of some of their evaluation life experiences told and interpreted by these individuals, with commentary by an eighth evaluator. Themes that cross the cases are proposed, and responses by the individuals highlighted are shared in a final article. This is the 150th issue in the New Directions for Evaluation series from Jossey-Bass. It is an official publication of the American Evaluation Association.

2174.04 рублей

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Sandra Mathison Really New Directions in Evaluation: Young Evaluators' Perspectives. New Directions for Evaluation, Number 131

This issue of New Directions for Evaluation (NDE) marks a milestone: the 25th anniversary of the American Evaluation Association (AEA). NDE is an official publication of AEA and has been a crucial means for the Association to foster and promote the professionalization of evaluation through thematic discussions of theory and practice in evaluation. NDE was first published in 1978 under the name New Directions for Program Evaluation, although the title became New Directions for Evaluation in 1995 in acknowledgement of the broader scope of evaluation.

2220.23 рублей

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Sharlene Hesse-Biber Mixed Methods and Credibility of Evidence in Evaluation. New Directions for Evaluation, Number 138

Mixed methods in evaluation have the potential to enhance the credibility of evaluation and the outcomes of evaluation. This issue explores advances in understanding mixed methods in philosophical, theoretical, and methodological terms and presents specific illustrations of the application of these concepts in evaluation practice. Leading thinkers in the mixed methods evaluation community provide frameworks and strategies that are associated with improving the probability of reaching the goals of enhanced credibility for evaluations, the evidence they produce, and the actions taken as a result of the evaluation findings. This is the 138th volume of the Jossey-Bass quarterly report series New Directions for Evaluation, an official publication of the American Evaluation Association.

2174.04 рублей

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Sandra Mathison Really New Directions in Evaluation: Young Evaluators' Perspectives. New Directions for Evaluation, Number 131

This issue of New Directions for Evaluation (NDE) marks a milestone: the 25th anniversary of the American Evaluation Association (AEA). NDE is an official publication of AEA and has been a crucial means for the Association to foster and promote the professionalization of evaluation through thematic discussions of theory and practice in evaluation. NDE was first published in 1978 under the name New Directions for Program Evaluation, although the title became New Directions for Evaluation in 1995 in acknowledgement of the broader scope of evaluation.

2174.04 рублей

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Amos Nussinovitch Adhesion in Foods. Fundamental Principles and Applications

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.

11780.78 рублей

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Hordur Kristinsson G. Antioxidants and Functional Components in Aquatic Foods

Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems. Many of these problems are also seen in other muscle based foods, but are exaggerated in aquatic foods, so the book’s contents will be of great use and interest to other fields. Written by top researchers in the field, the book offers not only general overviews of lipid oxidation in aquatic foods and aquatic food pro and antioxidant systems, but also covers specifics and gives the latest information on the key pro and anti-oxidants derived from aquatic foods as well as some of the most recent and innovative means to control lipid oxidations in aquatic foods and food systems with fish oils. Coverage includes the latest research on the effects aquatic foods have on oxidative stress in the human body, an area of great interest recently. Additionally, a chapter is devoted to the latest techniques to measure antioxidative potential of aquatic foods, an area still in development and one very important to the antioxidant research community. Antioxidants and Functional Components in Aquatic Foods will be of great interest to the food science, medical, biochemical and pharmaceutical fields for professionals who deal with aquatic food products, muscle foods products (beef, pork, poultry etc), lipid oxidation, and pro-oxidant and antioxidant systems.

15782.36 рублей

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Nielsen Steffen Bohni Performance Management and Evaluation. New Directions for Evaluation, Number 137

This issue focuses on connections between performance management and evaluation, a contentious topic at the moment. It does so by placing evaluation and monitoring under the overarching concept of performance management, and then by investigating five complementarities between performance monitoring and measurement on the one hand, and evaluation on the other. These complementarities are: Sequential Informational Organizational Methodical Hierarchical. Several case studies discuss the uses and complementarities of evaluation and performance management in contexts including national and local governments and the work of government, philanthropic foundations, and a direct-service nonprofit agency. These cases illustrate the advantages and pitfalls in utilizing evaluative approaches within the context of performance management. This is the 137th volume of the Jossey-Bass quarterly report series New Directions for Evaluation, an official publication of the American Evaluation Association.

2220.23 рублей

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Dean Spaulding T. Program Evaluation in Practice. Core Concepts and Examples for Discussion and Analysis

An updated guide to the core concepts of program evaluation This updated edition of Program Evaluation in Practice covers the core concepts of program evaluation and uses case studies to touch on real-world issues that arise when conducting an evaluation project. This important resource is filled with illustrative examples written in accessible terms and provides a wide variety of evaluation projects that can be used for discussion, analysis, and reflection. The book addresses foundations and theories of evaluation, tools and methods for collecting data, writing of reports, and the sharing of findings. The discussion questions and class activities at the end of each chapter are designed to help process the information in that chapter and to integrate the information from the other chapters, thus facilitating the learning process. As useful for students as it is for evaluators in training, Program Evaluation in Practice is a must-have text for those aspiring to be effective evaluators. Includes expanded discussion of basic theories and approaches to program evaluation Features a new chapter on objective-based evaluation and a new section on ethics in program evaluation Provides more detailed information and in-depth description for each case, including evaluation approaches, fresh references, new readings, and the new Joint Committee Standards for Evaluation

4981.08 рублей

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Stufflebeam Daniel L. Evaluation Theory, Models, and Applications

The golden standard evaluation reference text Now in its second edition, Evaluation Theory, Models, and Applications is the vital text on evaluation models, perfect for classroom use as a textbook, and as a professional evaluation reference. The book begins with an overview of the evaluation field and program evaluation standards, and proceeds to cover the most widely used evaluation approaches. With new evaluation designs and the inclusion of the latest literature from the field, this Second Edition is an essential update for professionals and students who want to stay current. Understanding and choosing evaluation approaches is critical to many professions, and Evaluation Theory, Models, and Applications, Second Edition is the benchmark evaluation guide. Authors Daniel L. Stufflebeam and Chris L. S. Coryn, widely considered experts in the evaluation field, introduce and describe 23 program evaluation approaches, including, new to this edition, transformative evaluation, participatory evaluation, consumer feedback, and meta-analysis. Evaluation Theory, Models, and Applications, Second Edition facilitates the process of planning, conducting, and assessing program evaluations. The highlighted evaluation approaches include: Experimental and quasi-experimental design evaluations Daniel L. Stufflebeam's CIPP Model Michael Scriven's Consumer-Oriented Evaluation Michael Patton's Utilization-Focused Evaluation Robert Stake's Responsive/Stakeholder-Centered Evaluation Case Study Evaluation Key readings listed at the end of each chapter direct readers to the most important references for each topic. Learning objectives, review questions, student exercises, and instructor support materials complete the collection of tools. Choosing from evaluation approaches can be an overwhelming process, but Evaluation Theory, Models, and Applications, Second Edition updates the core evaluation concepts with the latest research, making this complex field accessible in just one book.

6896.88 рублей

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Dutwin Phyllis The ABCs of Evaluation. Timeless Techniques for Program and Project Managers

Thoroughly revised and updated, the third edition of bestselling The ABCs of Evaluation offers an introduction to program evaluation. This comprehensive textbook covers topics such as stakeholder relationships, program design, data collection and analysis, reporting results, and other important steps in the evaluation process. The ABCs of Evaluation shows how to select participants for the evaluation and how to deal with multiple goals and objectives—including those of the organization, the staff, and the client. The authors illustrate the circumstances under which each evaluation model can be used, and offer tips on identifying data sources and collecting the data. This revision includes substantially increased coverage of theory, methodological approaches, the business of evaluation, the evaluator's role and responsibilities, RFPs and the grants process, logic models, data analysis, and writing the evaluation report. Also included are new cases and scenarios from various evaluation realms in social sciences, education, health, and human services. Throughout the book, charts, graphs, models, and lists help organize, extend, and facilitate the understanding of each evaluation concept. Praise for the Previous Edition of The ABCs of Evaluation «A useful general overview of the evaluation process. I would recommend it to program or project managers wanting to know more about the process of evaluation.» —American Journal of Evaluation «All students (and practitioners) should have this in their library; they will use it frequently.» —Patricia McGee, PhD, associate professor, University of Texas, San Antonio Companion Web site: www.josseybass.com/go/Boulmetis

5364.24 рублей

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Michel Aliani Bitterness. Perception, Chemistry and Food Processing

The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and/mask it are also thoroughly discussed.

14993.47 рублей

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Baron Michelle E. Internal Evaluation in the 21st Century. New Directions for Evaluation, Number 132

Nowadays, a considerable amount of evaluation work is implemented internally—both nationally and across the world. As such, it is exceedingly important for evaluators and organizations to be aware of the issues in designing and implementing internal evaluation to realize its potential for enhancing organizational growth, competitive advantage, and social impact. This issue includes perspectives on internal evaluation from experienced evaluation practitioners from different fields and organizations who share theoretical and practical examples and case studies in promoting and conducting internal evaluation. The chapters: Highlight societal and organizational changes that have shaped the current trends in internal evaluation Discuss foundational issues in internal evaluation Provide rich illustrations of internal evaluation practice in different settings with diverse foci (customer-driven vision and a results-based orientation for evaluation, accountability and development, and building evaluation capacity). This is the 132nd volume of the Jossey-Bass quarterly report series New Directions for Evaluation, an official publication of the American Evaluation Association.

2220.23 рублей

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Feng Chen Handbook of Meat, Poultry and Seafood Quality

A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.

16492.39 рублей

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Barbara Rosenstein Evaluation and Social Justice in Complex Sociopolitical Contexts. New Directions for Evaluation, Number 146

This volume is devoted to the theme of social responsibility, social justice, and evaluation. It examines the evaluation–social justice interface and: shares a variety of options and examples from different settings, gives voice to populations whose voices are rarely heard, and contributes to fulfilling the potential of the significant role evaluation can have in promoting social change. First discussing issues related to evaluation, social responsibility, social justice, and marginalized populations in general, it goes on to address issues concerning populations marginalized due to health, psychological, and physical difficulties; their cultural or ethnic/national status; or the specific geopolitical context of Israel. This is the 146th issue in the New Directions for Evaluation series from Jossey-Bass. It is an official publication of the American Evaluation Association.

2174.04 рублей

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Morris Catrin BBC Earth: Big and Small Activity Book

Some animals are big, and some animals are small. Some animals are fast, and some animals are slow. All animals are different! Ladybird Readers is a graded reading series of traditional tales, popular characters, modern stories, and non-fiction, written for young learners of English as a foreign or second language. Recommended for children aged 4+, the five levels of Readers and Activity Books follow the CEFR framework (Pre-A1 to A2) and include language activities that help develop key skills and provide preparation for the Cambridge English: Young Learners (YLE) Starters, Movers and Flyers exams. This Level 2 Activity Book is A1 in the CEFR framework and supports YLE Movers exams. The activities encourage children to practice short sentences containing a maximum of two clauses, introducing the past tense and some simple adverbs.

280 рублей

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Godfrey Rachel BBC Earth: Big and Small (PB) + downloadable audio

Some animals are big, and some animals are small. Some animals are fast, and some animals are slow. All animals are different! Ladybird Readers is a graded reading series of traditional tales, popular characters, modern stories, and non-fiction, written for young learners of English as a foreign or second language. Recommended for children aged 4+, the six levels of Readers and Activity Books follow the CEFR framework (Pre-A1 to A2) and include language activities that help develop key skills and provide preparation for the Cambridge English: Young Learners (YLE) exams. This Level 2 Reader is A1 in the CEFR framework and supports YLE Movers exams. Short sentences contain a maximum of two clauses, introducing the past tense and some simple adverbs.

560 рублей

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Karën Fort Collaborative Annotation for Reliable Natural Language Processing. Technical and Sociological Aspects

This book presents a unique opportunity for constructing a consistent image of collaborative manual annotation for Natural Language Processing (NLP). NLP has witnessed two major evolutions in the past 25 years: firstly, the extraordinary success of machine learning, which is now, for better or for worse, overwhelmingly dominant in the field, and secondly, the multiplication of evaluation campaigns or shared tasks. Both involve manually annotated corpora, for the training and evaluation of the systems. These corpora have progressively become the hidden pillars of our domain, providing food for our hungry machine learning algorithms and reference for evaluation. Annotation is now the place where linguistics hides in NLP. However, manual annotation has largely been ignored for some time, and it has taken a while even for annotation guidelines to be recognized as essential. Although some efforts have been made lately to address some of the issues presented by manual annotation, there has still been little research done on the subject. This book aims to provide some useful insights into the subject. Manual corpus annotation is now at the heart of NLP, and is still largely unexplored. There is a need for manual annotation engineering (in the sense of a precisely formalized process), and this book aims to provide a first step towards a holistic methodology, with a global view on annotation.

7498.16 рублей

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Imran Ahmad Functional Foods and Dietary Supplements. Processing Effects and Health Benefits

Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” – such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.

15443.07 рублей

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Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” – such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.

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