LEADER 01294nam a22003011i 4500 001 991004147089707536 005 20031005180242.0 008 031111s1985 it a||||||||||||||||ita 020 $a8815008780 035 $ab12530116-39ule_inst 035 $aARCHE-056338$9ExL 040 $aDip.to Lingue$bita$cA.t.i. Arché s.c.r.l. Pandora Sicilia s.r.l. 082 04$a305.5 100 1 $aDe Lillo, Antonio$0118746 245 13$aLa valutazione sociale delle occupazioni :$buna scala di stratificazione occupazionale per l'Italia contemporanea /$cAntonio De Lillo, Antonio Schizzerotto 260 $aBologna :$bIl mulino,$c[1985] 300 $a244 p. :$bill. ;$c21 cm 440 0$aStudi e ricerche ;$v202 650 4$aLavoratori$xOccupazione$zItalia$ySec. 20. 650 4$aLavoratori$xCondizioni economiche e sociali$zItalia$ySec. 20. 650 4$aLavoro$xSociologia 700 1 $aSchizzerotto, Antonio$eauthor$4http://id.loc.gov/vocabulary/relators/aut$0119985 907 $a.b12530116$b02-04-14$c13-11-03 912 $a991004147089707536 945 $aLE012 305.5 DEL$g1$i2012000177604$lle012$o-$pE0.00$q-$rl$s- $t0$u1$v1$w1$x0$y.i12972794$z13-11-03 996 $aValutazione sociale delle occupazioni$9508243 997 $aUNISALENTO 998 $ale012$b13-11-03$cm$da $e-$fita$git $h3$i1 LEADER 05301nam 2200661Ia 450 001 9910829907603321 005 20230607221525.0 010 $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 $aCoffee industry 615 0$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. 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T$g(George Tooke),$f1595-1675.$01001709 801 0$bEAA 801 1$bEAA 801 2$bm/c 801 2$bWaOLN 906 $aBOOK 912 $a996388990503316 996 $aThe history of Cales passion, or as some will by-name it, The miss-taking of Cales presented in vindication of the sufferers, and to forewarne the future$92299057 997 $aUNISA