Jeantet Fields's Books

VCP VMware Certified Professional on vSphere 4 Review Guide

(Exam VCP-410)

By: Brian Perry,Chris Huss,Jeantet Fields,Troy McMillan

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VCP VMware Certified Professional on vSphere 4 Review Guide

(Exam VCP-410)

By: Brian Perry,Chris Huss,Jeantet Fields,Troy McMillan

A concise, focused study aid to accompany VCP for vSphere 4 Study Guide As organizations seek to cut infrastructure costs, virtualization has become a lucrative specialty for IT professionals. VCP is the leading virtualization certification, and this book is designed to work hand-in-hand with the VCP for vSphere 4 Study Guide to better prepare VMware pros for the comprehensive exam. Filled with review information, it helps you deepen your understanding of vSphere, the first cloud operating system. Virtualization skills are much in demand, and VMware professionals become more marketable when they achieve VCP certification; this review guide works with other learning tools to increase vSphere knowledge and confidence Offers invaluable help for last-minute review Covers planning, installing, and upgrading ESX/ESXi; configuring ESX/ESXi networking and storage; installing and configuring vCenter Server; deploying and managing virtual machines and vApps; managing compliance; establishing service levels; and basic troubleshooting CD includes two practice exams, flashcards, and a searchable glossary of key terms This highly focused Sybex review guide is the perfect study companion to VCP for vSphere 4 Study Guide, helping you achieve VCP certification, increased confidence, and better job opportunities.

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Page Count

369

Publisher

John Wiley & Sons

Published Date

ISBN 10

047094661X

ISBN 13

9780470946619

VCP VMware Certified Professional on vSphere 4 Study Guide

Exam VCP-410

By: Brian Perry,Chris Huss,Jeantet Fields

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VCP VMware Certified Professional on vSphere 4 Study Guide

Exam VCP-410

By: Brian Perry,Chris Huss,Jeantet Fields

VMware vSphere 4 virtualization certification-here's how to prepare for the exam! VMware's vSphere 4 is the latest offering from this leading virtualization software provider. With today's emphasis on going green and cutting costs, virtualization of IT infrastructures is a hot topic. What better way to show the marketplace your virtualization expertise than with a VMware Certified Professional on vSphere 4 certification? This in-depth study guide covers all exam objectives, thoroughly preparing you with challenging review questions, real-world scenarios, hands-on exercises, and more. VMware's vSphere 4 is the latest offering from VMware, the leading virtualization software provider on the market Prepares you for the VMware Certified Professional (VCP) on vSphere 4 (VCP-410) certification exam, with complete coverage of all exam objectives Guides you through such topics as planning, installing, and upgrading ESX/ESXi; configuring ESX/ESXi networking and storage; installing and configuring vCenter Server; deploying and managing virtual machines; and more Reinforces your preparation with challenging review questions, hands-on exercises, and real-world scenarios Includes a CD with Sybex test engine, electronic flashcards, and practice exams Make sure you're ready for VMware's VCP certification exam with this packed study guide. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

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745

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470917016

ISBN 13

9780470917015

Dimensional Analysis of Food Processes

By: Guillaume Delaplace,Karine Loubière,Fabrice Ducept,Romain Jeantet

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Dimensional Analysis of Food Processes

By: Guillaume Delaplace,Karine Loubière,Fabrice Ducept,Romain Jeantet

This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes. This book presents the theoretical basis of dimensional analysis with a step by step detail of the framework for applying dimensional analysis, with chapters respectively dedicated to the extension of dimensional analysis to changing physical properties and to the use of dimensional analysis as a tool for scaling-up processes. It includes several original examples issued from the research works of the authors in the food engineering field, illustrating the conceptual approaches presented and strengthen the teaching of all. - Discusses popular dimensional analysis for knowledge and scaling-up tools with detailed case studies - Emphasises the processes dealing with complex materials of a multiphase nature - Introduces the concept of chemical or material similarity and a framework for analysis of the functional forms of the propoerty

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358

Publisher

Elsevier

Published Date

ISBN 10

0081004877

ISBN 13

9780081004876

Handbook of Food Science and Technology 2

Food Process Engineering and Packaging

By: Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brule

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Handbook of Food Science and Technology 2

Food Process Engineering and Packaging

By: Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brule

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).

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346

Publisher

John Wiley & Sons

Published Date

ISBN 10

1119285240

ISBN 13

9781119285243

Analytical Methods for Food and Dairy Powders

By: Pierre Schuck,Romain Jeantet,Anne Dolivet

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Analytical Methods for Food and Dairy Powders

By: Pierre Schuck,Romain Jeantet,Anne Dolivet

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.

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Page Count

253

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470655984

ISBN 13

9780470655986

C'est Ça!

Essentials of French

By: Phyllis M. Golding,Robert F. Jeantet

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C'est Ça!

Essentials of French

By: Phyllis M. Golding,Robert F. Jeantet

Offers an introduction to French that gives students the essential French grammar and vocabulary. Presenting the vocabulary, grammar and culture of the French language and the Francophone world, this work provides students with practice in the four skills. It also incorporates video material into the program to increase students' knowledge.

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468

Publisher

McGraw-Hill Humanities, Social Sciences & World Languages

Published Date

ISBN 10

007023695X

ISBN 13

9780070236950

VCP VMware Certified Professional on vSphere 4 Study Guide

Exam VCP-410

By: Brian Perry,Chris Huss,Jeantet Fields

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VCP VMware Certified Professional on vSphere 4 Study Guide

Exam VCP-410

By: Brian Perry,Chris Huss,Jeantet Fields

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Solve jigsaw puzzle

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Page Count

745

Publisher

John Wiley & Sons

Published Date

ISBN 10

0470917016

ISBN 13

9780470917015

VCP VMware Certified Professional on vSphere 4 Review Guide

(Exam VCP-410)

By: Brian Perry,Chris Huss,Jeantet Fields,Troy McMillan

Write a review Read reviews Take a Quiz Solve Book Puzzle

VCP VMware Certified Professional on vSphere 4 Review Guide

(Exam VCP-410)

By: Brian Perry,Chris Huss,Jeantet Fields,Troy McMillan

Average ratings

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Write a review

Solve jigsaw puzzle

Age

Page Count

369

Publisher

John Wiley & Sons

Published Date

ISBN 10

047094661X

ISBN 13

9780470946619

Dimensional Analysis of Food Processes

By: Guillaume Delaplace,Karine Loubière,Fabrice Ducept,Romain Jeantet

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Dimensional Analysis of Food Processes

By: Guillaume Delaplace,Karine Loubière,Fabrice Ducept,Romain Jeantet

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Write a review

Solve jigsaw puzzle

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Page Count

358

Publisher

Elsevier

Published Date

ISBN 10

0081004877

ISBN 13

9780081004876

Book's by Jeantet Fields

VCP VMware Certified Professional on vSphere 4 Review Guide

VCP VMware Certified Professional on vSphere 4 Review Guide

VCP VMware Certified Professional on vSphere 4 Study Guide

VCP VMware Certified Professional on vSphere 4 Study Guide

Dimensional Analysis of Food Processes

Dimensional Analysis of Food Processes

Handbook of Food Science and Technology 2

Handbook of Food Science and Technology 2

Analytical Methods for Food and Dairy Powders

Analytical Methods for Food and Dairy Powders

C'est Ça!

C'est Ça!

VCP VMware Certified Professional on vSphere 4 Study Guide

VCP VMware Certified Professional on vSphere 4 Study Guide

VCP VMware Certified Professional on vSphere 4 Review Guide

VCP VMware Certified Professional on vSphere 4 Review Guide

Dimensional Analysis of Food Processes

Dimensional Analysis of Food Processes

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