Haiti [[electronic resource] ] : hope for a fragile state / / Yasmine Shamsie and Andrew S. Thompson, editors

• Record Nr.: UNINA9910449942503321
• Pubbl/distr/stampa: [Waterloo, Ont.], : Wilfrid Laurier University Press, c2006
• ISBN: 1-55458-784-0; 1-280-46573-5; 9786610465736; 1-55458-132-X; 1-4237-8558-4
• Descrizione fisica: 1 online resource (151 p.)
• Collana: Studies in International Governance
• Altri autori (Persone): ShamsieYasmine; ThompsonAndrew S <1975-> (Andrew Stuart)
• Disciplina: 972.94
• Soggetti: Political science; Electronic books.; Haiti Politics and government 1986- Congresses; Haiti Economic conditions 1971- Congresses; Haiti Foreign relations Congresses
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Papers originally presented at the conference Canada in Haiti, held at the Centre for International Governance Innovation, Waterloo, Ont., Nov. 3-4, 2005.
• Nota di bibliografia: Includes bibliographical references.
• Nota di contenuto: Cover; Contents; Preface; Acknowledgements; List of Acronyms; Introduction-Haiti: Hope for a Fragile State; The Current and Historical Context; Justice and Security; Building Haiti through Civil Society; Conclusion-La difficile sortie d'une longue transition; Notes on the Contributors
• Sommario/riassunto: ""This book...avoids the political debates about Jean-Bertrand Aristide that dominate so many current writings about Haiti. Its focus is the society itself, the sources of difference, the origins of violence, and the possibility of change....The superb work done by the editors has established a high standard for future efforts."" (Terry Copp and John English from the Preface) Haiti is a country in the midst of a political, economic, ecological, and social crisis. Violence has sabotaged ; attempts to establish the rule of law, and state infrastructure is notably absent in much of the

Food flavour technology / / edited by Andrew J. Taylor and Robert S.T. Linforth

• Record Nr.: UNINA9911019818403321
• Pubbl/distr/stampa: Ames, IA, : Blackwell, 2010
• ISBN: 9786612472190; 9781282472198; 1282472194; 9781613448823; 1613448821; 9781444317770; 1444317776; 9781444317787; 1444317784
• Edizione: [2nd ed.]
• Descrizione fisica: 1 online resource (378 p.)
• Altri autori (Persone): TaylorA. J <1951-> (Andrew John); LinforthRobert S. T
• Disciplina: 664.07; 664.5
• Soggetti: Flavor; Flavoring essences; Flavor - Analysis
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Food Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 ; Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours; 1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive; 2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods; 3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles; 4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques; 4.8 Advances in bioprocessing
• Sommario/riassunto: Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for "natural" products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost. There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours. The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapter