LEADER 00828nam a2200205 i 4500 001 991004313034207536 005 20240320152558.0 008 130918s1989 it e 000 0 ita c 020 $a9788819605203 040 $aBibl. Dip.le Aggr. Scienze Economia - Sez. Settore Economico 082 0 $a343.4504$222 100 1 $aRizzardi, Raffaele.$4aut.$089391 245 10$aGuida rapida fiscale per tutte le categorie di contribuenti :$baumento aliquote IVA : doppio acconto di imposta : nuovo regime forfettario e semplificato : tutte le novità fiscali /$cRaffaele Rizzardi. 250 $a25. ed. 260 $aMilano :$bBuffeti,$c1989 300 $a328 p. ;$c24 cm 650 7$aTributi$xGuide pratiche 912 $a991004313034207536 996 $aGuida rapida fiscale per tutte le categorie di contribuenti$9970210 997 $aUNISALENTO LEADER 05178nam 2200649za 450 001 9911020453203321 005 20250530134919.0 010 $a9780470999400 (e-book) 010 $a9780632054756 (hbk.) 010 $a9781405152686 (pbk.) 010 $a1-281-31277-0 010 $a9786611312770 010 $a0-470-99941-1 010 $a0-470-99940-3 035 $a(CKB)1000000000408768 035 $a(EBL)350974 035 $a(MiAaPQ)EBC350974 035 $a(EXLCZ)991000000000408768 100 $a20010827d2001 uy 0 101 0 $aeng 135 $aur|n|nnn||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aBrewing yeast and fermentation /$fChris Boulton and David Quain 210 $aOxford $cBlackwell Science$d2001 215 $a1 online resource (xii, 644 p.) $cill 300 $aDescription based upon print version of record. 320 $aIncludes bibliographical references (p. 586-637) and index. 327 $aBrewing Yeast and Fermentation; Contents; Preface; Acknowledgements; 1 Beer and brewing; 1.1 Introduction; 1.2 Historical perspective; 1.3 Current developments; 1.4 Legislation; 2 The brewing process; 2.1 Overview; 2.2 Beer types; 2.2.1 Beverages related to beer; 2.2.1.1 Sake; 2.2.1.2 Sorghum beer; 2.3 The brewing process; 2.3.1 Malting; 2.3.2 Adjuncts; 2.3.3 Brewing water; 2.3.4 Hops; 2.3.5 Production of sweet wort; 2.3.6 Wort boiling; 2.3.7 Fermenta n and post-fermentation processes; 2.4 Wort composition; 2.4.1 Carbohydrates; 2.4.2 Nitrogenous components; 2.4.3 Polyphenols; 2.4.4 Lipids 327 $a2.4.5 Sulphur compounds2.4.6 Minerals; 2.4.7 Miscellaneous; 2.5 High-gravity brewing; 2.6 Glossary of brewing terms; 3 The biochemistry of fermentation; 3.1 Overview; 3.2 Mass balance; 3.3 Assimilation of wort nutrients; 3.3.1 Sugar uptake; 3.3.2 Uptake of wort nitrogenous components; 3.3.3 Uptake of lipids; 3.3.4 Metal ion uptake; 3.4 Carbohydrate dissimilation; 3.4.1 Carbon catabolite repression; 3.4.2 Storage carbohydrates; 3.4.2.1 Glycogen; 3.4.2.2 Trehalose; 3.4.3 Fermentable growth medium induced pathway; 3.5 Requirement for oxygen; 3.5.1 Synthesis of sterols and unsaturated fatty acids 327 $a3.6 Ethanol tolerance3.6.1 Ethanol formation during fermentation; 3.6.2 Ethanol toxicity; 3.7 Formation of flavour compounds; 3.7.1 Organic and fatty acids; 3.7.2 Higher alcohols; 3.7.3 Esters; 3.7.4 Carbonyls; 3.7.4.1 Vicinal diketones; 3.7.5 Sulphur compounds; 3.7.6 Shock excretion; 4 Brewing yeast; 4.1 Morphology, cytology and cellular function; 4.1.1 Cell morphology; 4.1.1.1 Cell composition; 4.1.2 Cytology; 4.1.2.1 Plasma membrane; 4.1.2.2 Periplasm; 4.1.2.3 Mitochondria; 4.1.2.4 Vacuoles; 4.1.2.5 Other cytoplasmic inclusions; 4.1.3 Intracellular location of enzymes 327 $a4.2 Taxonomy and differentiation4.2.1 Taxonomy of the Saccharomyces; 4.2.1.1 Identification of yeasts; 4.2.2 Taxonomy of ale and lager yeasts; 4.2.3 Diversity and differences between ale and lager yeasts; 4.2.3.1 Culture collections of brewing yeasts; 4.2.4 Differentiation - an introduction; 4.2.5 `Traditional' methods; 4.2.5.1 Plate tests; 4.2.5.2 Flocculation tests; 4.2.5.3 Fermentation performance; 4.2.5.4 Assimilation/fermentation; 4.2.5.5 Immunology; 4.2.5.6 Other approaches; 4.2.6 `Modern' methods; 4.2.6.1 Genetic fingerprinting - RFLP; 4.2.6.2 Genetic fingerprinting - PCR 327 $a4.2.6.3 Genetic fingerprinting - karyotyping4.2.6.4 Genetic fingerprinting - AFLP; 4.2.6.5 Pyrolysis mass spectroscopy; 4.2.6.6 Other approaches; 4.3 Genetics - genome, cell cycle and modification; 4.3.1 Introduction; 4.3.1.1 Genetic nomenclature and definitions; 4.3.2 The genome; 4.3.2.1 Yeast genome project; 4.3.2.2 Yeast genome project, human disease and pathogenicity; 4.3.2.3 Yeast genome project and brewing yeast; 4.3.2.4 Chromosome number; 4.3.2.5 Ploidy; 4.3.2.6 Chromosomal instability; 4.3.2.7 Mitochondrial instability; 4.3.3 Cell cycle; 4.3.3.1 Cell division 327 $a4.3.3.2 Cell division and brewery fermentation 330 $aThis unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. 606 $aYeast 606 $aBrewing 606 $aLlevats$2thub 606 $aElaboració de cervesa$2thub 608 $aLlibres electrònics$2thub 615 0$aYeast. 615 0$aBrewing. 615 7$aLlevats 615 7$aElaboració de cervesa 676 $a663.33 676 $a663.42 676 $a663/.42 700 $aBoulton$b Chris$g(Christopher M.)$0873806 701 $aQuain$b David$0873807 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911020453203321 996 $aBrewing yeast and fermentation$91950671 997 $aUNINA