LEADER 01356nam--2200397---450- 001 990001616770203316 005 20090902121632.0 010 $a88-387-2703-1 035 $a000161677 035 $aUSA01000161677 035 $a(ALEPH)000161677USA01 035 $a000161677 100 $a20040429d2002----km-y0enga50------ba 101 0 $aita 102 $aIT 105 $ay|||z|||001yy 200 1 $a<> Statuto dei diritti del contribuente e i suoi riflessi sui tributi locali$eaggiornato con decreti attuativi$fStefania Cinfrocca, Claudia Rotunno 210 $aRimini$cMaggoli$dcopyr. 2002 215 $a210 p.$d24 cm 225 2 $aProgetto ente locale$v62 410 0$aProgetto ente locale$12001 606 0 $aContributi$xTutela$xLegislazione 676 $a343.4504 700 1$aCIANFROCCA,$bStefania$0302195 701 1$aROTUNNO,$bClaudia$0302196 801 0$aIT$bsalbc$gISBD 912 $a990001616770203316 951 $aXXIV.5.C 245 (IG VII 780)$b39857 g.$cXXIV.5.C 245 (IG VII)$d0013427 959 $aBK 969 $aGIU 979 $aMARIA$b10$c20040429$lUSA01$h1012 979 $aPAOLA$b90$c20040531$lUSA01$h1200 979 $aRSIAV4$b90$c20090902$lUSA01$h1216 979 $aCHIARA$b90$c20140625$lUSA01$h0913 996 $aStatuto dei diritti del contribuente e i suoi riflessi sui tributi locali$9944272 997 $aUNISA LEADER 05198nam 2200589Ia 450 001 9910145586103321 005 20220506145432.0 010 $a1-281-31277-0 010 $a9786611312770 010 $a0-470-99941-1 010 $a0-470-99940-3 035 $a(CKB)1000000000408768 035 $a(EBL)350974 035 $a(MiAaPQ)EBC350974 035 $a(EXLCZ)991000000000408768 100 $a20010827d2001 uy 0 101 0 $aeng 135 $aur|n|---||||| 200 10$aBrewing yeast and fermentation$b[electronic resource] /$fChris Boulton and David Quain 210 $aOxford [England] ;$aMalden, MA $cBlackwell Science ;$aAmes, Iowa $c[Distributed by] Iowa State University Press$d2001 215 $a1 online resource (660 p.) 300 $aDescription based upon print version of record. 320 $aIncludes bibliographical references (p. 586-637) and index. 327 $aBrewing Yeast and Fermentation; Contents; Preface; Acknowledgements; 1 Beer and brewing; 1.1 Introduction; 1.2 Historical perspective; 1.3 Current developments; 1.4 Legislation; 2 The brewing process; 2.1 Overview; 2.2 Beer types; 2.2.1 Beverages related to beer; 2.2.1.1 Sake; 2.2.1.2 Sorghum beer; 2.3 The brewing process; 2.3.1 Malting; 2.3.2 Adjuncts; 2.3.3 Brewing water; 2.3.4 Hops; 2.3.5 Production of sweet wort; 2.3.6 Wort boiling; 2.3.7 Fermenta n and post-fermentation processes; 2.4 Wort composition; 2.4.1 Carbohydrates; 2.4.2 Nitrogenous components; 2.4.3 Polyphenols; 2.4.4 Lipids 327 $a2.4.5 Sulphur compounds2.4.6 Minerals; 2.4.7 Miscellaneous; 2.5 High-gravity brewing; 2.6 Glossary of brewing terms; 3 The biochemistry of fermentation; 3.1 Overview; 3.2 Mass balance; 3.3 Assimilation of wort nutrients; 3.3.1 Sugar uptake; 3.3.2 Uptake of wort nitrogenous components; 3.3.3 Uptake of lipids; 3.3.4 Metal ion uptake; 3.4 Carbohydrate dissimilation; 3.4.1 Carbon catabolite repression; 3.4.2 Storage carbohydrates; 3.4.2.1 Glycogen; 3.4.2.2 Trehalose; 3.4.3 Fermentable growth medium induced pathway; 3.5 Requirement for oxygen; 3.5.1 Synthesis of sterols and unsaturated fatty acids 327 $a3.6 Ethanol tolerance3.6.1 Ethanol formation during fermentation; 3.6.2 Ethanol toxicity; 3.7 Formation of flavour compounds; 3.7.1 Organic and fatty acids; 3.7.2 Higher alcohols; 3.7.3 Esters; 3.7.4 Carbonyls; 3.7.4.1 Vicinal diketones; 3.7.5 Sulphur compounds; 3.7.6 Shock excretion; 4 Brewing yeast; 4.1 Morphology, cytology and cellular function; 4.1.1 Cell morphology; 4.1.1.1 Cell composition; 4.1.2 Cytology; 4.1.2.1 Plasma membrane; 4.1.2.2 Periplasm; 4.1.2.3 Mitochondria; 4.1.2.4 Vacuoles; 4.1.2.5 Other cytoplasmic inclusions; 4.1.3 Intracellular location of enzymes 327 $a4.2 Taxonomy and differentiation4.2.1 Taxonomy of the Saccharomyces; 4.2.1.1 Identification of yeasts; 4.2.2 Taxonomy of ale and lager yeasts; 4.2.3 Diversity and differences between ale and lager yeasts; 4.2.3.1 Culture collections of brewing yeasts; 4.2.4 Differentiation - an introduction; 4.2.5 `Traditional' methods; 4.2.5.1 Plate tests; 4.2.5.2 Flocculation tests; 4.2.5.3 Fermentation performance; 4.2.5.4 Assimilation/fermentation; 4.2.5.5 Immunology; 4.2.5.6 Other approaches; 4.2.6 `Modern' methods; 4.2.6.1 Genetic fingerprinting - RFLP; 4.2.6.2 Genetic fingerprinting - PCR 327 $a4.2.6.3 Genetic fingerprinting - karyotyping4.2.6.4 Genetic fingerprinting - AFLP; 4.2.6.5 Pyrolysis mass spectroscopy; 4.2.6.6 Other approaches; 4.3 Genetics - genome, cell cycle and modification; 4.3.1 Introduction; 4.3.1.1 Genetic nomenclature and definitions; 4.3.2 The genome; 4.3.2.1 Yeast genome project; 4.3.2.2 Yeast genome project, human disease and pathogenicity; 4.3.2.3 Yeast genome project and brewing yeast; 4.3.2.4 Chromosome number; 4.3.2.5 Ploidy; 4.3.2.6 Chromosomal instability; 4.3.2.7 Mitochondrial instability; 4.3.3 Cell cycle; 4.3.3.1 Cell division 327 $a4.3.3.2 Cell division and brewery fermentation 330 $aNow Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is 606 $aYeast 606 $aBrewing 606 $aLlevats$2thub 606 $aElaboració de cervesa$2thub 608 $aElectronic books. 608 $aLlibres electrònics$2thub 615 0$aYeast. 615 0$aBrewing. 615 7$aLlevats 615 7$aElaboració de cervesa 676 $a663.33 676 $a663.42 676 $a663/.42 700 $aBoulton$b Chris$0873806 701 $aQuain$b David$0873807 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910145586103321 996 $aBrewing yeast and fermentation$91950671 997 $aUNINA