02016nam 22005414a 450 991045415620332120200520144314.00-313-34825-1(CKB)1000000000707410(OCoLC)646790190(CaPaEBR)ebrary10271281(SSID)ssj0000377028(PQKBManifestationID)11282917(PQKBTitleCode)TC0000377028(PQKBWorkID)10336985(PQKB)10852199(MiAaPQ)EBC3001267(Au-PeEL)EBL3001267(CaPaEBR)ebr10271281(OCoLC)923561422(EXLCZ)99100000000070741020080421d2008 uy 0engurcn|||||||||txtccrManaging menopause beautifully[electronic resource] physically, emotionally, and sexually /Dona Caine-FrancisWestport, Conn. Praegerc20081 online resource (219 p.) Sex, love, and psychology,1554-222XBibliographic Level Mode of Issuance: Monograph0-313-34824-3 Includes bibliographical references (p. [191]-197) and index.Menopause: physical, emotional, and sexual reinvention -- Menopause basics: what is happening to my body? -- The changing body of the perimenopausal and menopausal woman -- Hormone therapy -- Reinvent the physical you -- Reinvent the emotional you -- Complementary and alternative strategies for the midlife woman -- Sexual revitalization -- Romeo meets Juliet at age 55.Sex, love, and psychology.MenopausePopular worksElectronic books.Menopause618.1/75Caine-Francis Dona907443MiAaPQMiAaPQMiAaPQBOOK9910454156203321Managing menopause beautifully2029906UNINA02719nam 2200613 a 450 991045803270332120200520144314.01-283-31252-2978661331252590-272-7609-9(CKB)2550000000049954(EBL)784309(OCoLC)756484617(SSID)ssj0000555003(PQKBManifestationID)11392547(PQKBTitleCode)TC0000555003(PQKBWorkID)10517554(PQKB)11242676(MiAaPQ)EBC784309(Au-PeEL)EBL784309(CaPaEBR)ebr10509533(EXLCZ)99255000000004995419960711d1996 uy 0engur|n|---|||||txtccrLanguage and society in early modern England[electronic resource] selected essays 1981-1994 /Vivian Salmon ; selected and edited by Konrad KoernerAmsterdam [Netherlands] ;Philadelphia John Benjamins Pub. Co.c19961 online resource (284 p.)Amsterdam studies in the theory and history of linguistic science. Series III, Studies in the history of the language sciences,0304-0720 ;v. 77Description based upon print version of record.1-55619-613-X 90-272-4564-9 Includes bibliographical references and indexes.pt. 1. Surveys of 16th and 17th century linguistic scholarship -- pt. 2. On universal and individual traits of language -- pt. 3. Language learning and language instruction.This volume brings together twelve previously published essays, divided into three sections: 1. Surveys of 16th- and 17th-Century Linguistic Scholarship, 2. The Study of Universal and Particular Traits of Language, and 3. Language Learning and Language Instruction. The volume is completed by an index of biographical names and an index of subjects and terms.Amsterdam studies in the theory and history of linguistic science.Series III,Studies in the history of the language sciences ;v. 77.LinguisticsGreat BritainHistory16th centuryLinguisticsGreat BritainHistory17th centuryElectronic books.LinguisticsHistoryLinguisticsHistory410/.941/09031Salmon Vivian156214Koerner E. F. K308781MiAaPQMiAaPQMiAaPQBOOK9910458032703321Language and society in early modern England2146190UNINA05249nam 2200661Ia 450 99621322020331620230828214622.01-280-74291-797866107429120-470-79004-00-470-99550-51-4051-7238-X(CKB)1000000000351680(EBL)284274(OCoLC)437176150(SSID)ssj0000154275(PQKBManifestationID)11179320(PQKBTitleCode)TC0000154275(PQKBWorkID)10427197(PQKB)11550006(MiAaPQ)EBC284274(EXLCZ)99100000000035168020051021d2006 uy 0engur|n|---|||||txtccrFermented milks[electronic resource] /edited by Adnan TamimeOxford ;Ames, Iowa Blackwell Science/SDT20061 online resource (286 p.)Society of Dairy Technology seriesDescription based upon print version of record.0-632-06458-7 Includes bibliographical references and index.Fermented Milks; Contents; Preface to Technical Series; Preface; Contributors; 1 Types of Fermented Milks; 1.1 Background; 1.2 Evolution of the process; 1.3 Diversity of fermented milks; 1.4 Patterns of consumption; 1.5 Manufacture of fermented milks; 1.6 Conclusion; References; 2 Starter Cultures; 2.1 Introduction; 2.2 Types and nomenclature of the starter organisms; 2.2.1 Traditional lactic acid bacteria; 2.2.2 Non-traditional microflora; 2.2.3 Yeasts and moulds; 2.3 Partial characterisation of the starter microflora; 2.3.1 Carbohydrate metabolism; Fermentation pathwaysSugar transportation and hydrolysisGeneration of energy; 2.3.2 Citrate metabolism; 2.3.3 Formation of acetate, formate, acetaldehyde and ethanol; Pyruvate dehydrogenase complex; Pyruvate formate lyase; Acetolactate formation; Acetoin and diacetyl formation; 2.3.4 Production of exopolysaccharides; Structure and characterisation; Chemical composition and biosynthesis; Influence of exopolysaccharides on texture; Role of exopolysaccharides in the microstructure of the gel; 2.3.5 Bacteriocins; Classification of bacteriocins; Class I ... characterisation, structural properties and mode of actionClass II ... characterisation, structural properties and mode of actionClass III ... characterisation, structural properties and mode of action; Application of bacteriocins in fermented milks; 2.4 Development of starter cultures; 2.4.1 Development of new bacterial strains; 2.4.2 Blending of cultures; 2.4.3 Characterisation of cultures; Acidification rate; Texture determination; Flavour assessment; Miscellaneous factors; 2.5 Production and preservation of commercial starter cultures; 2.6 On-site production and use of starter cultures; 2.6.1 Background2.6.2 In-line inoculation with freeze-dried or frozen concentrated culture2.6.3 Automatic inoculation system; 2.7 Future developments; Acknowledgements; References; 3 Manufacture of Yoghurt; 3.1 Background; 3.2 The basic requirements for making yoghurt; 3.2.1 Introduction; 3.2.2 Milk as the base material; 3.2.3 Standardisation of fat content and fortification of solids-non-fat content; 3.2.4 Other ingredients; 3.3 Initial processing; 3.4 Fermentation; 3.4.1 Background; 3.4.2 Microbiology of fermentation; 3.5 Coagulation of the milk; 3.6 Final processing; 3.6.1 Cooling3.6.2 Fruit...yoghurt blending3.6.3 Packaging; 3.7 Post-production problems; 3.8 Conclusion; References; 4 Properties of Yoghurt and their Appraisal; 4.1 Background; 4.2 Chemical composition; 4.2.1 Primary constituents; 4.2.2 Secondary constituents; 4.3 Assessment of physical characteristics; 4.3.1 Physical nature of yoghurt; 4.3.2 Physical characteristics of set yoghurt; Rheological properties; Rheological measurements; 4.3.3 Stirred and drinking yoghurts; 4.4 Colour; 4.5 Microbiological analysis; 4.6 Sensory properties and analysis; 4.6.1 Sensory analysis of yoghurt4.6.2 Attribute profiling of yoghurtHighly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: A practically-oriented andSociety of Dairy Technology series.Fermented milkCultured milkFermented milk.Cultured milk.637637.1476Tamime A. Y532650Society of Dairy Technology.MiAaPQMiAaPQMiAaPQBOOK996213220203316Fermented milks2245003UNISA