Cocoa

Author: Richard Wentk
Publisher: John Wiley & Sons
ISBN: 1118003934
Size: 16.93 MB
Format: PDF, ePub
View: 12

Develop applications for Mac OS X with this Developer Reference guide Make a clean transition to programming in Apple environments using the elegant and dynamic programming API Cocoa and this practical guide. Written by aseasoned Mac expert, this book shows you how to write programs in Cocoa for the rapidly expanding world of Macintosh users. Part of the Developer Reference series, this book prepares you for a productive programming experience on today's fastest-growing platform. Cocoa is a programming framework for developing in Apple environments, including Mac OS X 10.6 Snow Leopard This book covers all the major information you need to start developing dynamic applications for Mac OS X Master all Cocoa tools, including Xcode and working with Objective-C Includes full coverage of the Cocoa API, Xcode, and Objective-C, as well as programming for Apple's latest OS X, Snow Leopard Companion Web site includes all code files Programming for Apple's Macintosh is a growing career field. This essential guide, one of the most comprehensive on Cocoa, will help you quickly become productive.

Cocoa

Author: Aaron Hillegass
Publisher: MITP-Verlags GmbH & Co. KG
ISBN: 9783826692062
Size: 18.44 MB
Format: PDF, ePub, Mobi
View: 92

Diese deutsche Übersetzung des Bestsellers von Aaron Hillegass ist das Standardwerk zur Mac-Programmierung. Hillegass behandelt alle Grundlagen, die Sie zur Programmierung für den Mac mit Cocoa brauchen, um featurereiche Anwendungen für OS X zu entwickeln. Das Buch ist eine wertvolle Ressource für jeden Mac-Programmierer!

Cocoa And Chocolate

Author: Olive Barnes Gregory
Publisher: Rourke Publishing (FL)
ISBN: 0866251618
Size: 11.84 MB
Format: PDF
View: 54

Describes the processes by which cocoa and chocolate are made from cocoa beans. Includes questions and a vocabulary list.

Chocolate Cocoa And Confectionery Science And Technology

Author: Bernard Minifie
Publisher: Springer Science & Business Media
ISBN: 9789401179249
Size: 10.81 MB
Format: PDF, Kindle
View: 72

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.

Cocoa Production And Processing Technology

Author: Emmanuel Ohene Afoakwa
Publisher: CRC Press
ISBN: 9781466598232
Size: 20.61 MB
Format: PDF, ePub, Mobi
View: 91

One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market—raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation. The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality.