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1. |
Record Nr. |
UNINA9910451812703321 |
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Autore |
Holmes Frederic Lawrence |
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Titolo |
Reconceiving the gene [[electronic resource] ] : Seymour Benzer's adventures in phage genetics / / Frederic Lawrence Holmes ; edited by William C. Summers |
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Pubbl/distr/stampa |
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New Haven, : Yale University Press, c2006 |
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ISBN |
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1-281-73047-5 |
9786611730475 |
0-300-12970-X |
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Descrizione fisica |
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1 online resource (352 p.) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Geneticists - United States |
Bacteriophages - Genetics |
Viral genetics - History |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Bibliographic Level Mode of Issuance: Monograph |
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Nota di bibliografia |
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Includes bibliographical references (p. [303]-329) and index. |
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Nota di contenuto |
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Classical mendelian genetics -- Genetics and the phage biologists -- The physicist becomes a phage biologist -- To Paris and back -- Teaching and research at Purdue -- Entering the rII region -- Crossing into the fine structure -- Is gene a dirty word? -- The survival of the "gene". |
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Sommario/riassunto |
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This book relates how, between 1954 and 1961, the biologist Seymour Benzer mapped the fine structure of the rII region of the genome of the bacterial virus known as phage T4. Benzer's accomplishments are widely recognized as a tipping point in mid-twentieth-century molecular biology when the nature of the gene was recast in molecular terms. More often than any other individual, he is considered to have led geneticists from the classical gene into the molecular age. Drawing on Benzer's remarkably complete record of his experiments, his correspondence, and published sources, this book reconstructs how the former physicist initiated his work in phage biology and achieved his landmark investigation. The account of Benzer's creativity as a |
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researcher is a fascinating story that also reveals intriguing aspects common to the scientific enterprise. |
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2. |
Record Nr. |
UNISA996197334003316 |
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Titolo |
Manufacturing yogurt and fermented milks [[electronic resource] /] / editor, Ramesh C. Chandan ; associate editors, Charles H. White, Arun Kilara, Y.H. Hui |
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Pubbl/distr/stampa |
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Ames, Iowa, : Blackwell Pub., 2006 |
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ISBN |
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1-282-13679-8 |
9786612136795 |
0-470-27781-5 |
0-470-27653-3 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (376 p.) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Yogurt |
Fermented milk |
Dairy processing |
Food industry and trade |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Manufacturing Yogurt and Fermented Milks; Contents; Contributors; Preface; Part I Basic Background; 1. History and Consumption Trends; 2. Milk Composition, Physical and Processing Characteristics €; 3. Regulatory Requirements for Milk Production,Transportation, and Processing; 4. Regulations for Product Standards and Labeling; 5. Basic Dairy Processing Principles; 6. Starter Cultures for Yogurt and Fermented Milks; 7. Laboratory Analysis of Fermented Milks; 8. Fermented Dairy Packaging Materials; Part II Manufacture of Yogurt; 9. Yogurt: Fruit Preparations and Flavoring Materials |
10. Milk and Milk-Based Dairy Ingredients11. Ingredients for Yogurt Manufacture; 12. Principles of Yogurt Processing; 13. Manufacture of Various Types of Yogurt; 14. Plant Cleaning and Sanitizing; 15. Yogurt |
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Plant: Quality Assurance; 16. Sensory Analysis of Yogurt; Part III Manufacture of Fermented Milks; 17. Cultured Buttermilk; 18. Cultured/Sour Cream; 19. Other Fermented and Culture-Containing Milks; Part IV Health Benefits; 20. Functional Foods and Disease Prevention; 21. Health Benefits of Yogurt and Fermented Milks; 22. Probiotics and Fermented Milks; Index |
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Sommario/riassunto |
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Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background-History and consumption trends, milk |
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