LEADER 05335nam 2200673Ia 450 001 9910145418703321 005 20170815114501.0 010 $a1-281-31846-9 010 $a9786611318468 010 $a0-470-69049-6 010 $a0-470-68021-0 035 $a(CKB)1000000000405957 035 $a(EBL)351020 035 $a(OCoLC)437214023 035 $a(SSID)ssj0000291878 035 $a(PQKBManifestationID)11238670 035 $a(PQKBTitleCode)TC0000291878 035 $a(PQKBWorkID)10255857 035 $a(PQKB)11146355 035 $a(MiAaPQ)EBC351020 035 $a(EXLCZ)991000000000405957 100 $a20000928d2001 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aCoffee$b[electronic resource] $erecent developments /$fedited by R.J. Clarke and O.G. Vitzthum 210 $aOxford ;$aMalden, MA $cBlackwell Science$d2001 215 $a1 online resource (270 p.) 225 1 $aWorld agriculture series 300 $aDescription based upon print version of record. 311 $a0-632-05553-7 320 $aIncludes bibliographical references and index. 327 $aCOFFEE Recent Developments; Contents; Preface; List of Contributors; 1 Chemistry I: Non-volatile Compounds; 1A Carbohydrates; 1.1 Introduction; 1.2 Green coffee; 1.2.1 Low molecular weight carbohydrate; 1.2.2 High molecular weight carbohydrate; 1.3 Roast coffee; 1.3.1 Low molecular weight carbohydrate; 1.3.2 High molecular weight carbohydrate; 1.4 Soluble coffee; 1.4.1 Low molecular weight carbohydrate; 1.4.2 High molecular weight carbohydrate; 1.5 Reactions of carbohydrates on roasting; 1.6 Functional properties of coffee carbohydrates; 1.6.1 Role in soluble coffee processing; 1.6.2 Foam 327 $a1.6.3 Coffee fiberReferences; 1B Acids in Coffee; 1.7 Quantitative data on organic acids in green coffee; 1.8 Determination of organic acids in roasted coffee; 1.9 Acid formation mechanisms; 1.9.1 Acetic, formic, lactic, glycolic and other carbohydrate derived acids; 1.9.2 Quinic acid; 1.9.3 Citric and malic acid; 1.9.4 Phosphoric acid; 1.10 Acid increase on storage; 1.11 Volatile acids; 1.12 Acid content and sensory characteristics; 1.12.1 Total acidity and sour taste; 1.12.2 Acid content and acidity; 1.12.3 Roast kinetics References; 1C Lipids; 1.13 Introduction; 1.14 Coffee oil 327 $a1.14.1 Determination of total oil content1.14.2 Isolation of coffee oil for detailed analysis; 1.15 Fatty acids; 1.15.1 Total fatty acids and fatty acids in triglycerides; 1.15.2 Free fatty acids; 1.16 Diterpenes in the lipid fraction of robusta and arabica coffees; 1.16.1 Free diterpenes; 1.16.2 Diterpene fatty acid esters; 1.16.3 Diterpenes in the lipid fraction of roasted coffees; 1.16.4 Diterpenes in coffee: health aspects; 1.17 Sterols; 1.18 Tocopherols; 1.19 Other compounds; 1.20 Coffee wax; References; 2 Chemistry II: Non-volatile Compounds,Part II; 2.1 Amino acids and Protein 327 $a2.1.1 Amino acids2.1.2 Amino acid derivatives; 2.1.3 Protein; 2.2 Fate of chlorogenic acid derivatives during roasting; 2.2.1 Quinic acid moiety; 2.2.2 Cinnamic acid derivative moiety; 2.3 Antioxidative compounds in coffee brew; 2.3.1 Compounds occurring naturally in green beans; 2.3.2 Effect of roasting on antioxidative activity; 2.4 Colored macromolecular compounds; 2.4.1 Characterization of colored polymers; 2.4.2 Characterization of the zinc-chelating compounds in coffee brews; References; 3 Chemistry III: Volatile Compounds; 3.1 Introduction; 3.2 Methodology 327 $a3.2.1 Isolation of the volatile fraction3.2.2 Screening for potent odorants; 3.2.3 Enrichment and identification; 3.2.4 Quantification; 3.2.5 Aroma models and omission experiments; 3.3 Raw coffee; 3.3.1 First studies; 3.3.2 Potent odorants; 3.3.3 Content and OAVs of odorants; 3.3.4 Contaminants causing off-flavour; 3.4 Roasted coffee; 3.4.1 Concentration of important odorants; 3.4.2 Evaluation of key odorants; 3.4.3 Arabica versus robusta coffee; 3.4.4 Influence of degree of roast; 3.4.5 Aroma changes during storage; 3.5 Coffee brew; 3.5.1 Extraction yield of potent odorants 327 $a3.6 Formation of odorants 330 $aCoffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world industry. This exciting new book brings together in one volume the most important recent developments affecting the crop. Contributions from around 20 internationally-respected coffee scientists and technologists from around the world provide a vast wealth of new information in the subject areas in which they are expert. The book commences with three cutting-edge chapters covering non-volatile and volatile compounds that determine the flavour of coffee. Chapters c 410 0$aWorld agriculture series. 606 $aCoffee 606 $aCoffee industry 608 $aElectronic books. 615 0$aCoffee. 615 0$aCoffee industry. 676 $a633.73 676 $a663 676 $a663.93 701 $aClarke$b R. J$g(Ronald James)$0787197 701 $aVitzthum$b O. G$0906009 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910145418703321 996 $aCoffee$92026361 997 $aUNINA LEADER 02696nam 2200589 a 450 001 9910437578803321 005 20200520144314.0 010 $a1-283-62478-8 010 $a9786613937230 010 $a1-4614-5523-5 024 7 $a10.1007/978-1-4614-5523-3 035 $a(CKB)2670000000246531 035 $a(EBL)1030912 035 $a(OCoLC)811139541 035 $a(SSID)ssj0000766940 035 $a(PQKBManifestationID)11513375 035 $a(PQKBTitleCode)TC0000766940 035 $a(PQKBWorkID)10740508 035 $a(PQKB)10085661 035 $a(DE-He213)978-1-4614-5523-3 035 $a(MiAaPQ)EBC1030912 035 $a(PPN)168303264 035 $a(EXLCZ)992670000000246531 100 $a20120731d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aAutomatic malware analysis $ean emulator based approach /$fHeng Yin, Dawn Song 205 $a1st ed. 2013. 210 $aNew York $cSpringer$d2013 215 $a1 online resource (82 p.) 225 0$aSpringerBriefs in computer science,$x2191-5768 300 $aDescription based upon print version of record. 311 $a1-4614-5522-7 320 $aIncludes bibliographical references. 327 $aIntroduction -- Dynamic Binary Analysis Platform -- Hidden Code Extraction -- Privacy-breaching Behavior Analysis -- Hooking Behavior Analysis -- Analysis of Trigger Conditions and Hidden Behaviors -- Concluding Remarks. 330 $aMalicious software (i.e., malware) has become a severe threat to interconnected computer systems for decades and has caused billions of dollars damages each year. A large volume of new malware samples are discovered daily. Even worse, malware is rapidly evolving becoming more sophisticated and evasive to strike against current malware analysis and defense systems.  Automatic Malware Analysis presents a virtualized malware analysis framework that addresses common challenges in malware analysis. In regards to this new analysis framework, a series of analysis techniques for automatic malware analysis is developed. These techniques capture intrinsic characteristics of malware, and are well suited for dealing with new malware samples and attack mechanisms. 410 0$aSpringerBriefs in Computer Science,$x2191-5768 606 $aMalware (Computer software) 615 0$aMalware (Computer software) 676 $a005.8 700 $aYin$b Heng$01058565 701 $aSong$b Dawn$01383096 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910437578803321 996 $aAutomatic malware analysis$94192904 997 $aUNINA