The Pulse

The Pulse


  • Release: 1978
  • Publisher:
  • Price: FREE
  • File: PDF, page
  • ISBN: STANFORD:36105071924893
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Pulse

Pulse


  • Release: 2013-02-26
  • Publisher: Harper Collins
  • Price: FREE
  • File: PDF, 400 page
  • ISBN: 9780062085788
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Fans of action-packed sci-fi thrillers such as I Am Number Four and The Maze Runner will love bestselling author Patrick Carman's Pulse, with its epic action scenes and memorable love story. In the year 2051, Faith Daniels discovers that she can move objects with her mind. This telekinetic ability is called a "pulse," and her mysterious classmate, Dylan Gilmore, has the talent, too. In riveting action scenes, Faith demonstrates her ability to use her pulse against a group of telekinesis masters who are so powerful they can flatten their enemies by uprooting streetlights and throwing boulders. But even with her unusual talent, the mind—and the heart – can be difficult to control. If Faith wants to join forces with Dylan and save the world, she'll have to harness the power of both.

Pulse

Pulse


  • Release: 1988
  • Publisher:
  • Price: FREE
  • File: PDF, page
  • ISBN: CORNELL:31924084943418
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Pulse Foods

Pulse Foods


  • Release: 2011-05-11
  • Publisher: Academic Press
  • Price: FREE
  • File: PDF, 483 page
  • ISBN: 0123820197
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Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. First reference bringing together essential information on the processing technology of pulses Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods