04611nam 2200685 450 991046518220332120200520144314.01-63101-017-41-63101-016-6(CKB)2560000000141216(EBL)3120978(SSID)ssj0001183823(PQKBManifestationID)12439825(PQKBTitleCode)TC0001183823(PQKBWorkID)11189721(PQKB)10321233(MiAaPQ)EBC3120978(MiAaPQ)EBC4403836(Au-PeEL)EBL3120978(CaPaEBR)ebr10865819(CaONFJC)MIL961611(OCoLC)922995474(EXLCZ)99256000000014121620170425h20072007 uy 0engur|n|---|||||txtccr"Whole oceans away" Melville and the Pacific /edited by Jill Barnum, Wyn Kelley, and Christopher StenKent, Ohio :The Kent State University Press,2007.©20071 online resource (373 p.)Based on papers presented at the Fourth International Melville Society Conference held in Lahaina, Maui, Hawaii on June 3-7, 2003.0-87338-893-3 Includes bibliographical references and index.""Cover""; ""Copyright""; ""Contents""; ""Acknowledgments""; ""Hawaiian Diacriticals""; ""List of Illustrations""; ""Introduction""; ""Part I: Pacific Subjects""; ""Chapter one: Typee: Melville's ""Contribution"" to the Well-Being of Native Hawaiians""; ""Chapter Two: Fayaway and Her Sisters: Gender, Popular Literature, and Manifest Destiny in the Pacific, 1848â€?1860""; ""Chapter Three: ""Depraved and Vicious"" / Urbane and Domestic: Herman Melville, Elizabeth Sanders, and Traditions of Figuring Hawaiians""""Chapter Four: Sociolinguistic-Ethnohistorical Observations on Pidgin English in Typee and Omoo""""Chapter Five: ""He alo Ä? he alo"": Jonathan Kamakawiwo'ole Osorio at the Melville and the Pacific Conference""; ""Dismembering LÄ?hui: A History of the Hawaiian Nation to 1887""; ""Part II: Colonial Appropriations and Resistance""; ""Chapter Six: ""A work I Have Never Happened to Meet""; Melville'S versions of Porter in Typee""; ""Chapter Seven: Plagiarizing Polynesia: Decolonization in Melville's Omoo Borrowings""; ""Chapter Eight: Mapping the Marquesas for Typee""""Chapter Nine: Mapping Imagination and Experience in Melville's Pacific Novels""""Chapter Ten: Rozoko in the Pacific: Melville's Natural History of Creation""; ""Part III: Empire, Race, and Nation""; ""Chapter Eleven: Travels in the Interior: Typee, Pym, and the Limits of Transculturation""; ""Chapter Twelve: ""Duty and Profit Hand in Hand"": Melville, Whaling, and the Failure of Heroic Materialism""; ""Chapter Thirteen: ""Strike through the Unreasoning Masks"": Moby-Dick and Japan""; ""Chapter Fourteen: ""The Subordinate Phantoms"": Melville's Conflicted Response to Asia in Moby-Dick""""Chapter Fifteen: ""Facts Picked Up in the Pacific"": Fragmentation, Deformation, and the (Cultural) Uses of Enchantment in ""The Encantadas""""""Chapter Sixteen: Of Mimicry and Masques: Benito Cereno and the National Allegory""; ""Part IV: Postcolonial Reflections""; ""Chapter Seventeen: Poem as Palm: Polynesia and Melville's Turn to Poetry""; ""Chapter Eighteen: Tribal Queequeg and Daniel Quinn: Glimpsing Melville's ""Undiscovered Prime""""; ""Chapter Nineteen: Taking the Polynesians to Heart: Melville's Typee and Merwin's The Folding Cliffs""""Chapter Twenty: Marquesan Survivals: Melville and the Sacrifice of Reality Television""""Chapter Twenty-One: Lines of Dissent: Oceanic Tattoo and the Colonial Contest""; ""Chapter Twenty-Two: Moby-Dick and the War on Terror""; ""Contributors""; ""Works Cited""; ""Index""Authors, American19th centuryBiographySea stories, AmericanHistory and criticismOceaniaDescription and travelOceaniaIn literatureElectronic books.Authors, AmericanSea stories, AmericanHistory and criticism.813.3Barnum Jill1947-2006,Kelley WynSten Christopher1944-Melville Society.MiAaPQMiAaPQMiAaPQBOOK9910465182203321"Whole oceans away"1908945UNINA05021nam 2201417z- 450 9910404081503321202102113-03928-948-9(CKB)4100000011302323(oapen)https://directory.doabooks.org/handle/20.500.12854/53778(oapen)doab53778(EXLCZ)99410000001130232320202102d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierModern Technologies and Their Influence in Fermentation QualityMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (220 p.)3-03928-947-0 During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.Biology, life sciencesbicsscA. terreusacidityalcoholic beveragesalcoholic fermentationamino acid decarboxylationaromaaroma compoundaroma profilearomatic/sensorial profilesautochthonousbiocontrolbiocontrol applicationbiogenic aminesBombino biancocashew apple juicechemical analysesclimate changecolorenzymatic patternsethyl carbamatefermentationfood qualityfood safetyglucoseglutathioneGompertz-modelHACCPHanseniaspora guilliermondiiHanseniaspora uvarum yeasthot pre-fermentative macerationhuman health-promoting compoundshydroxytyrosolIAAitaconic acidkinetic analysisLachancea thermotoleranslactic acid bacterialow ethanol winelow-ethanol winesmalolactic fermentationMalvar (Vitis vinifera L. cv.)melatoninmeta-taxonomic analysisMetschnikowia pulcherrimamust replacementnarincenative yeastnon-conventional yeastsnon-Saccharomycesnon-Saccharomyces screeningochratoxin ApH controlphthalatesPichia kluyveriprobioticsresveratrolRieslingSaccharomycesSaccharomyces cerevisiaeSchizosaccharomyces pombesensory evaluationsequential culturesequential inoculationserotoninshirazSO2 reductionsulfur dioxideTannattechnological characterizationTorulaspora delbrueckiiTorulaspora microellipsoidestrehalosetryptophantryptopholtyrosolVineyard Microbiotavineyard soilviticulturevolatile compoundswhite winewinewine aromawine colorwine compositionwine flavorwine qualitywine-related bacteriawine-related fungiyeastyeastsYeastsBiology, life sciencesBenito Santiagoauth1323727BOOK9910404081503321Modern Technologies and Their Influence in Fermentation Quality3035781UNINA