LEADER 01362nam0-2200457-i-450- 001 990009624780403321 005 20120926120311.0 010 $a978-3-642-25846-6$bhardback 035 $a000962478 035 $aFED01000962478 035 $a(Aleph)000962478FED01 035 $a000962478 100 $a20120926d2012----km-y0itay50------ba 101 0 $aeng 102 $aDE 105 $aa---a---001yy 200 1 $aRandom pertubations of dynamical systems$fMark I. Freidlin, Alexander D. 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SSSC$bita 100 1 $aBartos, Frantisek$0529353 245 10$aBedrich Smetana :$bletters and reminiscences /$cFrantisek Bartos ; translated from the Czech by Daphne Rusbridge 260 $aPrague :$bArtia,$c1955 300 $a293 p., 13 c. di tav. ;$c21 cm. 650 4$aCompositori - Cecoslovacchia$ySec. 20 650 4$aMusica - Cecoslovacchia$ySec. 20 650 4$aSmetana, Bedrich - Epistolario 700 1 $aRusbridge, Daphne 907 $a.b11723737$b21-09-06$c24-10-02 912 $a991002889209707536 945 $aLE021FD MUS30C20$g1$iLE021FD-4471$lle023$nFondo D'Amico$o-$pE0.00$q-$rn$so $t0$u0$v0$w0$x0$y.i11963785$z24-10-02 996 $aBedrich Smetana$9903666 997 $aUNISALENTO 998 $ale021$b10-06-96$cm$da $e-$feng$gcs $h0$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. G$0906009 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910829907603321 996 $aCoffee$92026361 997 $aUNINA