LEADER 03024nam 2200793Ia 450 001 9910970464303321 005 20200520144314.0 010 $a9780889207011 010 $a0889207011 010 $a9780889209008 010 $a0889209006 024 7 $a10.51644/9780889209008 035 $a(CKB)1000000000521180 035 $a(EBL)685496 035 $a(OCoLC)756484093 035 $a(SSID)ssj0000672130 035 $a(PQKBManifestationID)11396411 035 $a(PQKBTitleCode)TC0000672130 035 $a(PQKBWorkID)10633545 035 $a(PQKB)10945631 035 $a(CaPaEBR)402667 035 $a(CaBNvSL)jme00327008 035 $a(OCoLC)144145024 035 $a(MdBmJHUP)muse47992 035 $a(Au-PeEL)EBL685496 035 $a(CaPaEBR)ebr10147316 035 $a(VaAlCD)20.500.12592/gjjz3m 035 $a(schport)gibson_crkn/2009-12-01/2/402667 035 $a(MiAaPQ)EBC685496 035 $a(PPN)238404641 035 $a(MiAaPQ)EBC3246250 035 $a(DE-B1597)667578 035 $a(DE-B1597)9780889209008 035 $a(FR-PaCSA)88868951 035 $a(FRCYB88868951)88868951 035 $a(Perlego)1706921 035 $a(EXLCZ)991000000000521180 100 $a19800204d1979 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aDevelopments in Buddhist thought $eCanadian contributions to Buddhist studies /$fedited by Roy C. Amore 205 $a1st ed. 210 $aWaterloo, Ont. $cPublished for the Canadian Corporation for Studies in Religion by Wilfrid Laurier University Press$d1979 215 $a1 online resource (201 pages) 225 1 $aSR supplements ;$v9 300 $aDescription based upon print version of record. 311 0 $a9780919812116 311 0 $a0919812112 320 $aIncludes bibliography: p. 145-148. 327 $aTable of Contents; Foreword; Introduction; I. ON BEING; II. ON THE INDIAN MILIEU; III. ON THE CHINESE MILIEU; The Contributors 330 $aNine Canadian scholars of Buddhism consider philosophical and cultural issues in Buddhist thought. Part I, "On Being," discusses the philosophical problem of Being in the school of the Middle Way, Madhyamika Buddhism, and in the Tantric School of Mahayana Buddhism. Part II, "On the Indian Milieu," surveys Hindu views of Buddhism and explores Buddhism's relationship with other Indian religious and philosophical traditions. Part III, "On the Chinese Milieu," analyzes developments in Buddhist thought in China. 410 0$aSR supplements ;$v9. 606 $aBuddhism$xDoctrines 606 $aReligions 615 0$aBuddhism$xDoctrines. 615 0$aReligions. 676 $a294.3/4 676 $a294.342 701 $aAmore$b Roy C.$f1942-$01786776 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910970464303321 996 $aDevelopments in Buddhist thought$94335874 997 $aUNINA LEADER 05522nam 2200757Ia 450 001 9911019818403321 005 20200520144314.0 010 $a9786612472190 010 $a9781282472198 010 $a1282472194 010 $a9781613448823 010 $a1613448821 010 $a9781444317770 010 $a1444317776 010 $a9781444317787 010 $a1444317784 035 $a(CKB)2550000000001125 035 $a(EBL)477860 035 $a(OCoLC)593229825 035 $a(SSID)ssj0000337772 035 $a(PQKBManifestationID)11231879 035 $a(PQKBTitleCode)TC0000337772 035 $a(PQKBWorkID)10295383 035 $a(PQKB)10009203 035 $a(MiAaPQ)EBC477860 035 $a(PPN)155554247 035 $a(Perlego)2767974 035 $a(EXLCZ)992550000000001125 100 $a20090721d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood flavour technology /$fedited by Andrew J. Taylor and Robert S.T. Linforth 205 $a2nd ed. 210 $aAmes, IA $cBlackwell$d2010 215 $a1 online resource (378 p.) 300 $aDescription based upon print version of record. 311 08$a9781405185431 311 08$a1405185430 320 $aIncludes bibliographical references and index. 327 $aFood Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours 327 $a1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive 327 $a2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods 327 $a3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles 327 $a4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques 327 $a4.8 Advances in bioprocessing 330 $aFood flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for "natural" products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost. There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours. The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapter 606 $aFlavor 606 $aFlavoring essences 606 $aFlavor$xAnalysis 615 0$aFlavor. 615 0$aFlavoring essences. 615 0$aFlavor$xAnalysis. 676 $a664.07 676 $a664.5 701 $aTaylor$b A. J$g(Andrew John),$f1951-$0867719 701 $aLinforth$b Robert S. T$0867720 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911019818403321 996 $aFood flavour technology$91936821 997 $aUNINA