LEADER 01087nam 2200349 450 001 9910133120903321 005 20160621164937.0 010 $a88-7589-233-4 035 $a(CKB)3400000000017989 035 $a(ItFiC)it 07051840 035 $a(EXLCZ)993400000000017989 100 $a20090107d2007 uy 0 101 0 $aita 200 13$aIl terrorismo$b[electronic resource] $ele fattispecie di un reato in evoluzione nelle disposizioni italiane ed internazionali /$fPaola Balbo 210 $aMatelica (Macerata) $cHalley$d[2007] 215 $a287 p 225 0$aProfessionisti.$pAvvocati 320 $aIncludes bibliographical references. 517 $aTerrorismo 517 $aIl terrorismo 606 $aTerrorism 606 $aWar on Terrorism, 2001-$xLaw and legislation$zEurope 615 0$aTerrorism. 615 0$aWar on Terrorism, 2001-$xLaw and legislation 676 $a341 700 $aBalbo$b Paola$0283552 801 0$bItFiC 801 1$bItFiC 906 $aBOOK 912 $a9910133120903321 996 $aIl terrorismo$92427707 997 $aUNINA LEADER 05291nam 2200685Ia 450 001 9911019515803321 005 20200520144314.0 010 $a9786611087913 010 $a9781281087911 010 $a1281087912 010 $a9783527611454 010 $a3527611452 010 $a9783527611461 010 $a3527611460 035 $a(CKB)1000000000376207 035 $a(EBL)482392 035 $a(OCoLC)181348371 035 $a(SSID)ssj0000155937 035 $a(PQKBManifestationID)11161065 035 $a(PQKBTitleCode)TC0000155937 035 $a(PQKBWorkID)10123232 035 $a(PQKB)10993600 035 $a(MiAaPQ)EBC482392 035 $a(Perlego)2760086 035 $a(EXLCZ)991000000000376207 100 $a20060529d2007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFlavourings $eproduction, composition, applications, regulations 205 $a2nd, completely rev ed. /$bedited by Herta Ziegler. 210 $aWeinheim $cWiley-VCH ;$aChichester $cJohn Wiley [distributor]$dc2007 215 $a1 online resource (854 p.) 300 $aPrevious ed.: 1998. 311 08$a9783527314065 311 08$a3527314067 320 $aIncludes bibliographical references and index. 327 $aFlavourings; Preface to the Second Edition; Preface to the First Edition; Contents; Index of Authors; List of Companies / Institutes and Authors; 1 Introduction; A Dynamic Business With Taste - The Flavour Industry; 2 Manufacturing Processes; 2.1 Physical Processes; 2.1.1 Extraction; 2.1.1.1 Introduction; 2.1.1.2 Solid-Liquid Extraction; 2.1.1.3 Liquid-Liquid Extraction; 2.1.2 Supercritical Fluid Extraction (SFE); 2.1.2.1 Solvent Evaluation; 2.1.2.2 Near Critical Gas Solvents; 2.1.2.3 Solvent Character of CO(2); 2.1.2.4 Selectivity; 2.1.2.5 CO(2)-Extraction Process 327 $a2.1.2.6 Extraction of Flavourings2.1.2.7 Economic Considerations; 2.1.2.8 Other Applications; 2.1.3 Distillation; 2.1.3.1 Introduction; 2.1.3.2 Fundamental Considerations; 2.1.3.3 Thermodynamic Fundamentals of Mixtures; 2.1.3.4 Equipment; 2.1.4 Spray Drying and Other Methods for Encapsulation of Flavourings; 2.1.4.1 General Introduction; 2.1.4.2 Spray Drying and 'Complementary' Procedures; 2.1.4.3 New Methods for Encapsulation; 2.1.4.4 Outlook; 2.1.5 Freeze Drying; 2.1.5.1 General Remarks on Drying; 2.1.5.2 The Freeze Drying Process; 2.1.5.3 The Quality of Freeze-dried Products 327 $a2.2 Biotechnological Processes2.2.1 Introduction; 2.2.2 Flavour Generation by Fermentation of Food Raw Materials; 2.2.3 Flavour Generation in Bioreactors; 2.2.4 Surface Fermentation; 2.2.5 Submerged Fermentation; 2.2.6 Downstream Processing; 2.2.7 Enzyme Reactors; 2.2.8 Cell Culture Reactors; 2.2.9 Genetic Engineering; 3 Raw Materials for Flavourings; 3.1 Introduction; 3.2 Flavouring Ingredients; 3.2.1 Chemically Defined Flavouring Substances; 3.2.1.1 Natural Flavouring Substances; 3.2.1.2 Nature-Identical and Artificial Flavouring Substances 327 $a3.2.2 Flavouring Preparations and Some Source Materials3.2.2.1 Fruit Juices and Fruit Juice Concentrates; 3.2.2.2 Citrus Oils; 3.2.2.3 Herbs, Spices and Essential Oils; 3.2.2.4 Flavouring Preparations Based on Biotechnology; 3.2.3 Process Flavourings; 3.2.3.1 Introduction; 3.2.3.2 Definition and General Guidelines; 3.2.3.3 Process Flavour Chemistry; 3.2.3.4 Industrial Process Flavourings; 3.2.3.5 Outlook; 3.2.4 Smoke Flavourings; 3.2.4.1 Nature, Preparation and Application; 3.2.4.2 Situation in Europe; 3.3 Non-flavouring Ingredients; 3.3.1 Extraction Solvents 327 $a3.3.2 Permitted Carriers and Carrier Solvents3.3.3 Emulsifiers - Stabilisers - Enzymes; 3.3.3.1 Emulisfiers; 3.3.3.2 Stabilisers; 3.3.3.3 Enzymes; 3.3.4 Flavour Modifiers; 3.3.4.1 Definition and Classification; 3.3.4.2 Monosodium Glutamate, Purine 5'-Ribonucleotides, and Related Substances; 3.3.4.3 Maltol and Ethyl Maltol; 3.3.4.4 Furanones and Cyclopentenolones; 3.3.4.5 Vanillin and Ethyl Vanillin; 3.3.4.6 Other Flavour Modifiers; 3.3.4.7 Final Remarks; 3.3.5 Antioxidants and Preservatives; 3.3.5.1 Antioxidants; 3.3.5.2 Preservatives; 4 Blended Flavourings; 4.1 Introduction 327 $a4.1.1 Flavour Analysis 330 $aThe demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences.This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Methods of quality control and quality management are discussed in detail. The authors also focus 606 $aFlavoring essences industry 606 $aFlavoring essences 615 0$aFlavoring essences industry. 615 0$aFlavoring essences. 676 $a664.5 676 $a664.52 701 $aZiegler$b Herta$01839636 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911019515803321 996 $aFlavourings$94418920 997 $aUNINA