Cos'è un documento XML e perché è adatto all'impaginazione con InDesign?
in queste slide alcune informazioni sul formato XML e sui comandi di InDesign che consentono di importare dati XML all'interno di InDesign.
Este documento fornece instruções sobre como produzir diferentes itens de chocolate, como ovos de Páscoa, bombons e trufas. Ele discute a preparação do chocolate, técnicas de moldagem, temperagem e embalagem. O documento também lista equipamentos necessários e fornecedores.
Puisi ini menceritakan tentang kasih sayang seorang sahabat yang telah tiada. Sang penyair mengenang masa-masa bahagia yang dijalani bersama sahabatnya, namun kini sahabat itu telah meninggal dunia dan hanya menyisakan kenangan indah di hati sang penyair. Meskipun berpisah, cinta dan kasih sayang sahabat akan selalu tersimpan di hati sang penyair.
The document discusses the heat processing of milk and milk products. Some key points:
- Heat treatment is used to kill microorganisms and inactivate enzymes to increase safety and shelf life. The intensity of the heat treatment impacts the results.
- Objectives of heat processing include ensuring consumer safety by eliminating pathogens, increasing keeping quality by killing spoilage organisms, and establishing product properties.
- Heat treatment can cause chemical and physical changes in milk like protein denaturation and Maillard reactions, and impacts properties like viscosity, rennetability, and oxidation stability. It also affects bacterial growth and nutritional composition. Strict control of heating intensity is important.
Este livro apresenta receitas típicas da culinária colonial de Santa Catarina preparadas nos destinos da Acolhida na Colônia. A Acolhida na Colônia é uma associação de agricultores familiares que recebem visitantes em suas propriedades para preservar a cultura e a agricultura local. O livro contém receitas como Boleira, Bijajica, Cuca de Farofa entre outras e informações sobre os destinos da Acolhida na Colônia.
Buku ini memberikan ringkasan singkat tentang ilmu kelamin dalam masyarakat Melayu secara tradisional. Ia mencatatkan pengetahuan kelamin yang biasanya dirahsiakan ini dipelajari secara lisan dari tokoh-tokoh agama, tabib, dan orang tua yang berpengalaman. Beberapa bidang pengetahuan kelamin yang diajarkan meliputi munakahat (hubungan suami isteri), ilmu jimak, dan cara memikat pasangan. Namun pengetahuan ini kur
This document discusses the effects of stabilizers on ice cream properties. Stabilizers increase mix viscosity and prevent wheying off and phase separation. They aid in suspension and produce a stable foam for packaging. Stabilizers also retard ice and crystal growth during storage fluctuations. They slow moisture migration and prevent shrinkage. Stabilizers provide uniformity and resistance to melting, producing a smooth texture. They decrease phase separation and control overrun. Stabilizers inhibit changes in air cells during storage and decrease melting rate by slowing serum drainage. They increase glass transition temperature and affect thermal conductivity. Hydrocolloid type and content influence flavor release and provide better creaminess and texture.
Este documento fornece instruções sobre como produzir diferentes itens de chocolate, como ovos de Páscoa, bombons e trufas. Ele discute a preparação do chocolate, técnicas de moldagem, temperagem e embalagem. O documento também lista equipamentos necessários e fornecedores.
Puisi ini menceritakan tentang kasih sayang seorang sahabat yang telah tiada. Sang penyair mengenang masa-masa bahagia yang dijalani bersama sahabatnya, namun kini sahabat itu telah meninggal dunia dan hanya menyisakan kenangan indah di hati sang penyair. Meskipun berpisah, cinta dan kasih sayang sahabat akan selalu tersimpan di hati sang penyair.
The document discusses the heat processing of milk and milk products. Some key points:
- Heat treatment is used to kill microorganisms and inactivate enzymes to increase safety and shelf life. The intensity of the heat treatment impacts the results.
- Objectives of heat processing include ensuring consumer safety by eliminating pathogens, increasing keeping quality by killing spoilage organisms, and establishing product properties.
- Heat treatment can cause chemical and physical changes in milk like protein denaturation and Maillard reactions, and impacts properties like viscosity, rennetability, and oxidation stability. It also affects bacterial growth and nutritional composition. Strict control of heating intensity is important.
Este livro apresenta receitas típicas da culinária colonial de Santa Catarina preparadas nos destinos da Acolhida na Colônia. A Acolhida na Colônia é uma associação de agricultores familiares que recebem visitantes em suas propriedades para preservar a cultura e a agricultura local. O livro contém receitas como Boleira, Bijajica, Cuca de Farofa entre outras e informações sobre os destinos da Acolhida na Colônia.
Buku ini memberikan ringkasan singkat tentang ilmu kelamin dalam masyarakat Melayu secara tradisional. Ia mencatatkan pengetahuan kelamin yang biasanya dirahsiakan ini dipelajari secara lisan dari tokoh-tokoh agama, tabib, dan orang tua yang berpengalaman. Beberapa bidang pengetahuan kelamin yang diajarkan meliputi munakahat (hubungan suami isteri), ilmu jimak, dan cara memikat pasangan. Namun pengetahuan ini kur
This document discusses the effects of stabilizers on ice cream properties. Stabilizers increase mix viscosity and prevent wheying off and phase separation. They aid in suspension and produce a stable foam for packaging. Stabilizers also retard ice and crystal growth during storage fluctuations. They slow moisture migration and prevent shrinkage. Stabilizers provide uniformity and resistance to melting, producing a smooth texture. They decrease phase separation and control overrun. Stabilizers inhibit changes in air cells during storage and decrease melting rate by slowing serum drainage. They increase glass transition temperature and affect thermal conductivity. Hydrocolloid type and content influence flavor release and provide better creaminess and texture.
This document summarizes the process of ice cream production. It begins with raw milk from dairy farms which is pasteurized and homogenized. The milk is then cooled, aged, and has flavors and colors added before undergoing continuous freezing and blast freezing. Finally, the frozen ice cream is packaged in various containers like cups, tubs, or cones before being hardened for consumption or storage.
Modern cheese making involves several key steps: 1) Milk intake and standardization including pasteurization; 2) Adding starter culture and rennet to coagulate the milk; 3) Cutting the coagulated curds and heating/stirring to separate the whey; 4) Curd transformation where the curds are piled and flipped to expel more whey; 5) Pressing to give the cheese its shape and complete curd formation; 6) Optional curing for aged cheeses to develop flavor and texture. The processes aim to safely transform raw milk into cheeses with varied flavors and textures through bacterial culture and enzyme additions, heating, draining, pressing, and sometimes curing.
O documento apresenta instruções para a produção de bolos no pote e bombom, incluindo receitas de pão de ló, cremes, caldas e montagens. Faz parte de um curso online sobre a produção e venda destes doces.
Polysaccharides also play important roles in our lives.
Starch is the most common type of complex carbohydrate which is present in the food we consume. They are complex carbohydrates formed with a chain of monosaccharides. The bonds that keep the chain together are glycosidic. Some common Polysaccharides examples are starch, glycogen, and cellulose. Polysaccharides can also be defined as the long polymers of carbohydrates that are made up of repeating mono- or di-saccharide units joined by glycosidic connections (e.g., glucose, fructose, galactose).
They might be linear or very branching in structure.
Storage Polysaccharides like starch and glycogen, as well as structural Polysaccharides like cellulose and chitin, are just a few examples. More than 10 monosaccharide units make up a Polysaccharide.
Nonstarch polysaccharides
occur naturally in many foods.
The physiochemical and biological properties of these compounds correspond to dietary fiber. Ex. Arabinose, Xylose, Mannose, Galactose, Glucose and Uronic acids
arbohydrate-based. These are made from starchy foods, such as corn, cereals, and grains. Most fat replacers today are made from carbohydrate. Examples include cellulose, gelatin, dextrins, gums, and modified dietary fibres.
This document discusses the composition and properties of milk. It begins by defining milk and listing its main constituents: water, fat, proteins, lactose, and minerals. It then describes the components of milk fat and proteins in more detail. A major focus is on casein, the dominant milk protein, including its subgroups and how it forms colloidal casein micelles stabilized by kappa-casein. The document also covers whey proteins such as alpha-lactalbumin and how acidification and enzymes can cause casein to precipitate out of solution.
The document discusses different types of sugar used in baking. It defines sugar as a soluble carbohydrate found naturally in plant tissues like sugarcane, sugar beets, honey and fruit. The main types of sugar covered are white granulated sugar, powdered sugar, brown sugars like light and dark brown sugar, and specialty sugars like coconut sugar. White sugar is refined sucrose from sugarcane or beets. Brown sugars contain varying amounts of molasses. Sugar plays an important role in baking by keeping goods soft and moist through bonding with water. Brown sugar adds moisture and a darker color.
1) O documento fornece instruções para armazenamento de grãos, farináceos e outros alimentos secos de forma a preservá-los por longos períodos.
2) São descritos métodos como armazenamento com alho, álcool, gelo seco ou óleo, além de embalagem a vácuo ou em sacos de alumínio com absorventes de oxigênio.
3) As instruções incluem detalhes sobre limpeza de recipientes, secagem adequada dos alimentos e formas de vedar
Tiga kalimat:
Dokumen tersebut membahas tentang pentingnya kebugaran fisik dan aktivitas aerobik untuk meningkatkan kesehatan dan kebahagiaan melalui peningkatan oksigenasi otot dan jantung.
Alimentação Campori Clube Querubins 2022.pdfJair Lima
O documento lista os itens e quantidades de alimentos necessários para o cardápio de um campori organizado por um clube de escoteiros. São mais de 50 itens de mercearia, incluindo feijão, arroz, macarrão, legumes, frutas, laticínios, carnes e outros ingredientes para preparar refeições durante o evento.
The document appears to be a PowerPoint presentation consisting of 26 slides created by Heru Abdurrazaq, but no other notable information is provided about the content or topic of the presentation.
Ice cream is a popular dairy product among consumers of all ages. Textural of ice are the key
factors of the product. It is a microcrystalline network of liquid and solid phases. It contains air
cells entrapped in liquid phase and various other components like proteins, fat globules,
stabilizers, sugar, soluble and insoluble salts are also present in this phase. It is a complex
physicochemical and colloidal system consisting on many complex ingredients that affect ice
cream structure both in positive and defective functionality. Both stabilizers and emulsifiers
improve the texture of ice cream by enhancing its viscosity and limiting the movement of free
water molecules but their excess may cause the lower melting and less whipping ability. As
sugar provides sweet taste, improves thickness as well as bulkiness but on other hand its
excessive use can turn ice cream into soggy structure. One of its compositional contents, fat, also
exerts good effects on body, texture, palatability, flavor intensity, emulsion formation and
maintenance of melting point. If fat contents exceed a specific usage concentration, they cause
faster meltdown of ice cream along with destabilization and agglomeration of fat droplets.
Higher overrun results in collapsing of air cells ultimately shrinkage of structure occurs.
Hardness might also reduce as a result of smaller ice crystals due to high overrun values. Fiber
addition causes the binding of free water hence flow rate gets reduced and consistency
coefficient as well as viscosity enhanced. Binding of water results in less availability of its
molecules; freezing point rises and melting point decreases. It is much critical to control the
balance ice cream properties by maintaining its structure, texture and body based on chemistry
of different ingredients and processing effects.
The document outlines the prayers of the Divine Mercy Chaplet, including repetitions of "For the sake of His sorrowful Passion, have mercy on us and on the whole world." It also includes the Our Father, Hail Mary, Apostles' Creed and concluding prayers asking for God's mercy. The chaplet consists of specific prayers said on rosary beads while meditating on Jesus' Passion and Divine Mercy.
This document summarizes the process of ice cream production. It begins with raw milk from dairy farms which is pasteurized and homogenized. The milk is then cooled, aged, and has flavors and colors added before undergoing continuous freezing and blast freezing. Finally, the frozen ice cream is packaged in various containers like cups, tubs, or cones before being hardened for consumption or storage.
Modern cheese making involves several key steps: 1) Milk intake and standardization including pasteurization; 2) Adding starter culture and rennet to coagulate the milk; 3) Cutting the coagulated curds and heating/stirring to separate the whey; 4) Curd transformation where the curds are piled and flipped to expel more whey; 5) Pressing to give the cheese its shape and complete curd formation; 6) Optional curing for aged cheeses to develop flavor and texture. The processes aim to safely transform raw milk into cheeses with varied flavors and textures through bacterial culture and enzyme additions, heating, draining, pressing, and sometimes curing.
O documento apresenta instruções para a produção de bolos no pote e bombom, incluindo receitas de pão de ló, cremes, caldas e montagens. Faz parte de um curso online sobre a produção e venda destes doces.
Polysaccharides also play important roles in our lives.
Starch is the most common type of complex carbohydrate which is present in the food we consume. They are complex carbohydrates formed with a chain of monosaccharides. The bonds that keep the chain together are glycosidic. Some common Polysaccharides examples are starch, glycogen, and cellulose. Polysaccharides can also be defined as the long polymers of carbohydrates that are made up of repeating mono- or di-saccharide units joined by glycosidic connections (e.g., glucose, fructose, galactose).
They might be linear or very branching in structure.
Storage Polysaccharides like starch and glycogen, as well as structural Polysaccharides like cellulose and chitin, are just a few examples. More than 10 monosaccharide units make up a Polysaccharide.
Nonstarch polysaccharides
occur naturally in many foods.
The physiochemical and biological properties of these compounds correspond to dietary fiber. Ex. Arabinose, Xylose, Mannose, Galactose, Glucose and Uronic acids
arbohydrate-based. These are made from starchy foods, such as corn, cereals, and grains. Most fat replacers today are made from carbohydrate. Examples include cellulose, gelatin, dextrins, gums, and modified dietary fibres.
This document discusses the composition and properties of milk. It begins by defining milk and listing its main constituents: water, fat, proteins, lactose, and minerals. It then describes the components of milk fat and proteins in more detail. A major focus is on casein, the dominant milk protein, including its subgroups and how it forms colloidal casein micelles stabilized by kappa-casein. The document also covers whey proteins such as alpha-lactalbumin and how acidification and enzymes can cause casein to precipitate out of solution.
The document discusses different types of sugar used in baking. It defines sugar as a soluble carbohydrate found naturally in plant tissues like sugarcane, sugar beets, honey and fruit. The main types of sugar covered are white granulated sugar, powdered sugar, brown sugars like light and dark brown sugar, and specialty sugars like coconut sugar. White sugar is refined sucrose from sugarcane or beets. Brown sugars contain varying amounts of molasses. Sugar plays an important role in baking by keeping goods soft and moist through bonding with water. Brown sugar adds moisture and a darker color.
1) O documento fornece instruções para armazenamento de grãos, farináceos e outros alimentos secos de forma a preservá-los por longos períodos.
2) São descritos métodos como armazenamento com alho, álcool, gelo seco ou óleo, além de embalagem a vácuo ou em sacos de alumínio com absorventes de oxigênio.
3) As instruções incluem detalhes sobre limpeza de recipientes, secagem adequada dos alimentos e formas de vedar
Tiga kalimat:
Dokumen tersebut membahas tentang pentingnya kebugaran fisik dan aktivitas aerobik untuk meningkatkan kesehatan dan kebahagiaan melalui peningkatan oksigenasi otot dan jantung.
Alimentação Campori Clube Querubins 2022.pdfJair Lima
O documento lista os itens e quantidades de alimentos necessários para o cardápio de um campori organizado por um clube de escoteiros. São mais de 50 itens de mercearia, incluindo feijão, arroz, macarrão, legumes, frutas, laticínios, carnes e outros ingredientes para preparar refeições durante o evento.
The document appears to be a PowerPoint presentation consisting of 26 slides created by Heru Abdurrazaq, but no other notable information is provided about the content or topic of the presentation.
Ice cream is a popular dairy product among consumers of all ages. Textural of ice are the key
factors of the product. It is a microcrystalline network of liquid and solid phases. It contains air
cells entrapped in liquid phase and various other components like proteins, fat globules,
stabilizers, sugar, soluble and insoluble salts are also present in this phase. It is a complex
physicochemical and colloidal system consisting on many complex ingredients that affect ice
cream structure both in positive and defective functionality. Both stabilizers and emulsifiers
improve the texture of ice cream by enhancing its viscosity and limiting the movement of free
water molecules but their excess may cause the lower melting and less whipping ability. As
sugar provides sweet taste, improves thickness as well as bulkiness but on other hand its
excessive use can turn ice cream into soggy structure. One of its compositional contents, fat, also
exerts good effects on body, texture, palatability, flavor intensity, emulsion formation and
maintenance of melting point. If fat contents exceed a specific usage concentration, they cause
faster meltdown of ice cream along with destabilization and agglomeration of fat droplets.
Higher overrun results in collapsing of air cells ultimately shrinkage of structure occurs.
Hardness might also reduce as a result of smaller ice crystals due to high overrun values. Fiber
addition causes the binding of free water hence flow rate gets reduced and consistency
coefficient as well as viscosity enhanced. Binding of water results in less availability of its
molecules; freezing point rises and melting point decreases. It is much critical to control the
balance ice cream properties by maintaining its structure, texture and body based on chemistry
of different ingredients and processing effects.
The document outlines the prayers of the Divine Mercy Chaplet, including repetitions of "For the sake of His sorrowful Passion, have mercy on us and on the whole world." It also includes the Our Father, Hail Mary, Apostles' Creed and concluding prayers asking for God's mercy. The chaplet consists of specific prayers said on rosary beads while meditating on Jesus' Passion and Divine Mercy.
L’eXtensible Markup Language, fin dalla sua nascita, ha avuto un gran consenso da parte di tutti gli attori che operano nel mondo informatico, diventando di fatto la base di molte applicazioni, in particolar modo di quelle che fondano la loro attività sullo scambio di informazioni, per la sua semplicità ed interoperabilità.
ODF: l’unico formato standard e aperto per i documenti - Italo VignoliLibreItalia
Italo Vignoli ci spiega perché ODF è l'unico formato standard e aperto per i documenti durante la Sesta Conferenza Italiana LibreItalia (LibreItaliaConf 2019) tenutasi a Palermo l'11 maggio 2019.
Piccole, medie e grandi strategie per la presentazione, l'interazione e la manipolazione delle pagine web tramite fogli di stile, client-scripting e uso del DOM.
Community Tour 2009, Microsoft Italia e UGIAL.NET
Alla scoperta di DITA, standard per la redazione e pubblicazione di documenta...KEA s.r.l.
Report sul libro di Laura Bellamy, Michelle Carey, Jenifer Schlotfeldt, DITA Best Practices: A Roadmap for Writing, Editing, and Architecting in DITA, IBM Press, 2011
Impaginazione automatica e impaginazione assistita in Adobe InDesignKEA s.r.l.
Quali sono le differenze fra impaginazione automatica e impaginazione assistita, e quando utilizzare i due sistemi nell’ambito della comunicazione tecnica e di prodotto
I sistemi di X Connection consentono vantaggi in efficienza e guadagno per le imprese che li adottano.
Contattaci all'indirizzo get@xconnection.it per avere ulteriori informazioni.
slide realizzate per il corso Adobe InDesign e DPS — creare App per tablet, edizione di ottobre 2014.
Adobe DPS è la soluzione per pubblicare contenuti realizzati con InDesign attraverso app per iPhone e iPad, dispositivi Android e Windows 8.
Prossime date del corso:
http://claudiomarconato.eventbrite.it
Il mercato dei contenuti digitale come opportunità per la distribuzione di documenti all'interno ed all'esterna della propria azienda.
I nuovi devices e le componenti di un mercato in continua evoluzione.
My Ignite ID presentation at Pepcon 2014 (Chicago) – http://www.pepcon.com.
The presentation is about my activity in publishing business, mainly for automation in the production of marketing collaterals and everything you need to automate with Adobe InDesign and other Adobe Creative Cloud applications.
3. Agenda
•
•
•
•
•
Perché abbinare dati a documenti
InDesign
Caratteristiche del formato XML
Soluzioni semplici e soluzioni
complesse di abbinamento dati a
InDesign
L'importanza dello scripting
Alcune funzioni importanti di
InDesign: Unione dati, stili GREP,
ecc.
Claudio Marconato
me@claudiomarconato.com
•
•
•
•
Progettare una struttura dati per
InDesign
Definire uno schema XML
Strumenti di InDesign per la
creazione di una struttura XML
Esempio pratico di creazione di un
template dinamico
4. Definizione
XML = eXtensible Markup Language
XML (sigla di eXtensible Markup Language) è un linguaggio di markup, ovvero un
linguaggio marcatore basato su un meccanismo sintattico che consente di
definire e controllare il significato degli elementi contenuti in un documento o in
un testo.
Costituisce il tentativo di produrre una versione semplificata di Standard
Generalized Markup Language (SGML) che consenta di definire in modo semplice
nuovi linguaggi di markup da usare in ambito web. Il nome indica quindi che si
tratta di un linguaggio marcatore (markup language) estensibile (eXtensible) in
quanto permette di creare tag personalizzati.
fonte: wikipedia, voce XML
Claudio Marconato
me@claudiomarconato.com
5. Elementi di un file XML
Prologo, es.:
<?xml version="1.0" encoding="UTF-8"?>
Nodo radice, es.: <Root>
Altri nodi "bilanciati" annidati all'interno del nodo radice, l'ultimo
nodo che apre deve essere il primo che chiude
Claudio Marconato
me@claudiomarconato.com
6. Formattazione
Scrittura formale della struttura XML
Errori comuni:
Spazio nel nome del tag
Annidamento errato
Incoerenza maiuscolo/minuscolo
In assenza di errore formali l'XML risulta
"well formed"
Claudio Marconato
me@claudiomarconato.com
7. Linguaggi Schema
Servono a definire la struttura di un documento XML, cioè la
sequenza e l'annidamento dei nodi, attraverso regole grammaticali,
es.: ordinamento, obbligatorietà, cardinalità.
Tipi di linguaggi: DTD, Schema
Claudio Marconato
me@claudiomarconato.com
8. Validazione
In presenza di regole strutturali è possibile verificare la coerenza di
un file XML rispetto alla DTD o allo Schema
Un file XML che rispetta le regole grammaticali definite dal
linguaggio schema risulta "valid"
Claudio Marconato
me@claudiomarconato.com
9. InDesign & XML, dove
•
Pannello struttura
•
Pannello tag
•
Menu visualizza
•
Editor brani
•
Importa XML
Claudio Marconato
me@claudiomarconato.com
10. InDesign & XML, come
•
Ogni oggetto di InDesign può essere abbinato ad un tag XML
•
Si possono creare tag direttamente con InDesign ed aggiungerli
alla struttura
•
Si può caricare una DTD per validare la struttura direttamente con
InDesign
Claudio Marconato
me@claudiomarconato.com
11. Perché XML
•
XML può essere considerato un formato agnostico, e quindi
adattabile a tantissime situazioni, descrive dati in modo semantico
e può ignorare completamente la forma in cui questi verranno
rappresentati
•
Può essere facilmente trasformato (XSLT)
Claudio Marconato
me@claudiomarconato.com
12. Importa XML, opzioni
•
Crea collegamento
•
Applica XSLT
•
Clona elementi di testo ripetuti
•
Importa solo gli elementi che corrispondono alla struttura esistente
•
Importa gli elementi di testo in tabelle se i tag corrispondono
•
Non importare i contenuti di elementi composti da soli spazi bianchi
•
Elimina elementi, cornici e contenuti che non corrispondono all’XML importato
•
Importa tabelle CALS come tabelle InDesign
Claudio Marconato
me@claudiomarconato.com
13. Perché XML
•
XML può essere considerato un formato agnostico, e quindi
adattabile a tantissime situazioni, descrive dati in modo semantico
e può ignorare completamente la forma in cui questi verranno
rappresentati
•
Può essere facilmente trasformato (XSLT)
Claudio Marconato
me@claudiomarconato.com