LEADER 03850oam 2200697I 450 001 9910451975603321 005 20200520144314.0 010 $a0-429-10679-3 010 $a1-4398-7069-1 024 7 $a10.1201/b12055 035 $a(CKB)2550000000100982 035 $a(EBL)911993 035 $a(OCoLC)793193198 035 $a(SSID)ssj0000656310 035 $a(PQKBManifestationID)11408828 035 $a(PQKBTitleCode)TC0000656310 035 $a(PQKBWorkID)10632287 035 $a(PQKB)11234213 035 $a(OCoLC)797821314 035 $a(MiAaPQ)EBC911993 035 $a(Au-PeEL)EBL911993 035 $a(CaPaEBR)ebr10558347 035 $a(CaONFJC)MIL544786 035 $a(EXLCZ)992550000000100982 100 $a20180331d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of plant-based fermented food and beverage technology /$fedited by Y.H. Hui ; administrative associate editor, E. Ozgul Evranuz ; associate editors, Francisco Noe Arroyo-Lopez. [et al.] 205 $a2nd ed. 210 1$aBoca Raton, Fla. :$cCRC Press,$d2012. 215 $a1 online resource (813 p.) 300 $aRev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui. [et al.]. 2004. 300 $aHandbook of food and beverage fermentation technology is the first edition of Handbook of plant-based fermented food and beverage technology and Handbook of animal-based fermented food and beverage technology. 311 $a1-4398-4904-8 327 $apt. 1. Introduction -- pt. 2. Soy products -- pt. 3. Fruits and fruit products -- pt. 4. Vegetables and vegetable products -- pt. 5. Cereals and cereal prodcuts -- pt. 6. Specialty products -- pt. 7. Fermentation and food ingredients. 330 $aThis second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma--$cProvided by publisher. 606 $aFermented foods$vHandbooks, manuals, etc 606 $aBeverages$xMicrobiology$vHandbooks, manuals, etc 606 $aFermentation$vHandbooks, manuals, etc 606 $aPlant proteins as food$vHandbooks, manuals, etc 606 $aPlant products$vHandbooks, manuals, etc 608 $aElectronic books. 615 0$aFermented foods 615 0$aBeverages$xMicrobiology 615 0$aFermentation 615 0$aPlant proteins as food 615 0$aPlant products 676 $a664/.024 701 $aHui$b Y. H$g(Yiu H.)$0858835 701 $aEvranuz$b E. Ozgul$0858836 701 $aArroyo-Lopez$b Francisco Noe$0858837 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910451975603321 996 $aHandbook of plant-based fermented food and beverage technology$91916950 997 $aUNINA LEADER 04038nam 22007572 450 001 9910459195003321 005 20151005020622.0 010 $a1-107-21527-7 010 $a0-511-85134-0 010 $a1-282-90802-2 010 $a9786612908026 010 $a0-511-76272-0 010 $a0-511-91784-8 010 $a0-511-91686-8 010 $a0-511-91882-8 010 $a0-511-91505-5 010 $a0-511-91326-5 035 $a(CKB)2670000000054443 035 $a(EBL)585390 035 $a(OCoLC)689996474 035 $a(SSID)ssj0000415760 035 $a(PQKBManifestationID)11259386 035 $a(PQKBTitleCode)TC0000415760 035 $a(PQKBWorkID)10418251 035 $a(PQKB)10142392 035 $a(UkCbUP)CR9780511762727 035 $a(MiAaPQ)EBC585390 035 $a(Au-PeEL)EBL585390 035 $a(CaPaEBR)ebr10431405 035 $a(CaONFJC)MIL290802 035 $a(EXLCZ)992670000000054443 100 $a20141103d2010|||| uy| 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aDeterminants of democratization $eexplaining regime change in the world, 1972-2006 /$fby Jan Teorell$b[electronic resource] 210 1$aCambridge :$cCambridge University Press,$d2010. 215 $a1 online resource (xi, 208 pages) $cdigital, PDF file(s) 300 $aTitle from publisher's bibliographic system (viewed on 05 Oct 2015). 311 $a0-521-13968-6 311 $a0-521-19906-9 320 $aIncludes bibliographical references and index. 327 $aCover; Half-title; Title; Copyright; Dedication; Contents; List of tables; List of figures; Acknowledgments; Introduction; 1 Explaining democratization; 2 The shadow of the past: social determinants; 3 The power of prosperity: economic determinants; 4 The impetus from abroad: international determinants; 5 The force from below: popular mobilization; 6 Exogenous shocks and authoritarian regime types: institutional contingency; 7 Conclusions; Appendix A Data and variable definitions; Appendix B Statistical model; Appendix C Robustness tests; Appendix D The pathway criterion; References; Index 330 $aWhat are the determinants of democratization? Do the factors that move countries toward democracy also help them refrain from backsliding toward autocracy? This book attempts to answer these questions through a combination of a statistical analysis of social, economic, and international determinants of regime change in 165 countries around the world in 1972-2006, and case study work on nine episodes of democratization occurring in Argentina, Bolivia, Hungary, Nepal, Peru, the Philippines, South Africa, Turkey, and Uruguay. The findings suggest that democracy is promoted by long-term structural forces such as economic prosperity, but also by peaceful popular uprisings and the institutional setup of authoritarian regimes. In the short-run, however, elite actors may play a key role, particularly through the importance of intra-regime splits. Jan Teorell argues that these results have important repercussions both for current theories of democratization and for the international community's effort in developing policies for democracy promotion. 606 $aRegime change$xHistory$y20th century 606 $aRegime change$xHistory$y21st century 606 $aDemocratization$xHistory$y20th century 606 $aDemocratization$xHistory$y21st century 606 $aRegime change$vCase studies 606 $aDemocratization$vCase studies 615 0$aRegime change$xHistory 615 0$aRegime change$xHistory 615 0$aDemocratization$xHistory 615 0$aDemocratization$xHistory 615 0$aRegime change 615 0$aDemocratization 676 $a321.809045 700 $aTeorell$b Jan$01027886 801 0$bUkCbUP 801 1$bUkCbUP 906 $aBOOK 912 $a9910459195003321 996 $aDeterminants of democratization$92443603 997 $aUNINA