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If you were a mouse trapped in a maze and someone kept moving the cheese, what would you do? Over a decade ago the bestselling business fable Who Moved My Cheese? offered its answer to this question: accept that change is inevitable and beyond your control, don’t waste your time wondering why things are the way they are, keep your head down and start looking for the cheese. But success in the areas of innovation, entrepreneurship, creativity, leadership, and business growth—as well as personal growth—depends on the ability to push the boundaries, reshape the environment, and play by a different set of rules: our own. With that in mind, Harvard Business School professor Deepak Malhotra offers a radically different answer to this question. Malhotra tells an inspiring story about three unique and adventurous mice—Max, Big, and Zed—who refuse to accept their reality as given. As we watch their lives unfold and intersect, we discover that instead of just blindly chasing after the cheese, each of us has the ability to escape the maze or even reconfigure it to our liking. In the face of established practices, traditional ideas, scarce resources, and the powerful demands or expectations of others, we often underestimate our ability to control our own destiny and overcome the constraints we face—or think we face. I Moved Your Cheese reminds us that we can create the new circumstances and realities we want, but first we must discard the often deeply ingrained notion that we are nothing more than mice in someone else’s maze. As Zed explains, “You see, Max, the problem is not that the mouse is in the maze, but that the maze is in the mouse.”

An accessible guide to selecting, cooking with, and making cheese From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies, everyday cheese lovers will learn how to become true cheese connoisseurs. Not only will readers get a look at how different cheeses are made around the world, in Cheese For Dummies, they'll develop enough of a palate to discern which cheese is right for them. Explains how to assemble the perfect cheese plate Includes recipes for cooking with cheese Details how to make five cheeses, including Mozzarella, Chevre, and Ricotta Supplemented with a 16-page photo insert With artisanal and imported cheeses now common to mainstream grocery stores, the everyday cheese lover needs more than simply his nose to make the best choice. Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion.

Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects – microbiological, sensory, nutritional and toxicological – of decontamination treatments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phytochemical content and shelf-life. Regulatory and toxicological issues are also addressed. The book first examines how produce becomes contaminated, the surface characteristics of produce related to bacterial attachment, biofilm formation and resistance, and sublethal damage and its implications for decontamination. After reviewing how produce is washed and minimally processed, the various decontamination methods are then explored in depth, in terms of definition, generation devices, microbial inactivation mechanisms, and effects on food safety. Decontaminants covered include: chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, essential oils and edible films and coatings. Other decontamination methods addressed are biological strategies (bacteriophages, protective cultures, bacteriocins and quorum sensing) and physical methods (mild heat, continuous UV light, ionizing radiation) and various combinations of these methods through hurdle technology. The book concludes with descriptions of post-decontamination methods related to storage, such as modified atmosphere packaging, the cold chain, and modeling tools for predicting microbial growth and inactivation. The many methods and effects of decontamination are detailed, enabling industry professionals to understand the available state-of-the-art methods and select the most suitable approach for their purposes. The book serves as a compendium of information for food researchers and students of pre- and postharvest technology, food microbiology and food technology in general. The structure of the book allows easy comparisons among methods, and searching information by microorganism, produce, and quality traits.

This book is part of the International Association of Sedimentologists (IAS) Special Publications. The Special Publications from the IAS are a set of thematic volumes edited by specialists on subjects of central interest to sedimentologists. Papers are reviewed and printed to the same high standards as those published in the journal Sedimentology and several of these volumes have become standard works of reference. This volume commemorates the eclectic research of Douglas James Shearman into evaporites, which was initiated by his studies of the prograding UAE coastal sabkhas or salt flats that incorporate evaporite minerals which displace and replace earlier carbonate sediments. His subsequent proselytization of the study of ancient evaporites in sedimentary sections all over the world led to fundamental advances in our understanding of arid zone carbonate sedimentology. The papers presented here are based on presentations made in Abu Dhabi, UAE 12-14th October 2004 and 7th –8th November 2006. They provide a retrospective from the 1960's and 70's of Holocene evaporites and carbonates, recapturing Shearman's contribution by revisiting the Holocene coastal evaporite and carbonate sediments of the Arabian/Persian Gulf from Abu Dhabi, Qatar, and Oman. The first set of papers considers these sediments from the perspective of their coastal geomorphology, sedimentary character and their geochemistry. Later papers examine the significance of these settings in the ancient geological section world-wide, including examples from the Mesozoic-Cenozoic of the Moroccan Atlantic margin and the Upper Jurassic Arab Formation of the Arabian Gulf.