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[null,"1.","Record Nr.",null,"UNINA990009624780403321"]
[null,null,"Autore",null,"Freidlin, Mark I."]
[null,null,"Titolo",null,"Random pertubations of dynamical systems / Mark I. Freidlin, Alexander D. Wentzell ; translated by Joseph Szücs"]
[null,null,"Pubbl/distr/stampa",null,"Berlin : Springer, 2012"]
[null,null,"ISBN",null,"978-3-642-25846-6"]
[null,null,"Edizione",null,"[3. ed.]"]
[null,null,"Descrizione fisica",null,"XXVIII, 458 p. ; 24 cm"]
[null,null,"Collana",null,"Die Grundlehren der mathematischen Wissenschaften ; 260"]
[null,null,"Disciplina",null,"519.2"]
[null,null,"Locazione",null,"MA1"]
[null,null,"Collocazione",null,"C-20-(260-3ED"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Con 46 illustrazioni"]
[null,"2.","Record Nr.",null,"UNINA9910829907603321"]
[null,null,"Titolo",null,"Coffee [[electronic resource] ] : recent developments / / edited by R.J. Clarke and O.G. Vitzthum"]
[null,null,"Pubbl/distr/stampa",null,"Oxford ; ; Malden, MA, : Blackwell Science, 2001"]
[null,null,"ISBN",null,"1-281-31846-9"]
[{"$nulls":4},"9786611318468"]
[{"$nulls":4},"0-470-69049-6"]
[{"$nulls":4},"0-470-68021-0"]
[null,null,"Descrizione fisica",null,"1 online resource (270 p.)"]
[null,null,"Collana",null,"World agriculture series"]
[null,null,"Disciplina",null,"633.73"]
[{"$nulls":4},"663"]
[{"$nulls":4},"663.93"]
[null,null,"Soggetti",null,"Coffee"]
[{"$nulls":4},"Coffee industry"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"COFFEE 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"]
[{"$nulls":4},"1.6.3 Coffee fiberReferences; 1B Acids in Coffee; 1.7 Quantitative data on organic acids in green coffee; 1.8 Determination of organic acids in roasted coffee; 1.9 Acid formation mechanisms; 1.9.1 Acetic, formic, lactic, glycolic and other carbohydrate derived acids; 1.9.2 Quinic acid; 1.9.3 Citric and malic acid; 1.9.4 Phosphoric acid; 1.10 Acid increase on storage; 1.11 Volatile acids; 1.12 Acid content and sensory characteristics; 1.12.1 Total acidity and sour taste; 1.12.2 Acid content and acidity; 1.12.3 Roast kinetics References; 1C Lipids; 1.13 Introduction; 1.14 Coffee oil"]
[{"$nulls":4},"1.14.1 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 "]
[{"$nulls":4},"acids in triglycerides; 1.15.2 Free fatty acids; 1.16 Diterpenes in the lipid fraction of robusta and arabica coffees; 1.16.1 Free diterpenes; 1.16.2 Diterpene fatty acid esters; 1.16.3 Diterpenes in the lipid fraction of roasted coffees; 1.16.4 Diterpenes in coffee: health aspects; 1.17 Sterols; 1.18 Tocopherols; 1.19 Other compounds; 1.20 Coffee wax; References; 2 Chemistry II: Non-volatile Compounds,Part II; 2.1 Amino acids and Protein"]
[{"$nulls":4},"2.1.1 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"]
[{"$nulls":4},"3.2.1 Isolation of the volatile fraction3.2.2 Screening for potent odorants; 3.2.3 Enrichment and identification; 3.2.4 Quantification; 3.2.5 Aroma models and omission experiments; 3.3 Raw coffee; 3.3.1 First studies; 3.3.2 Potent odorants; 3.3.3 Content and OAVs of odorants; 3.3.4 Contaminants causing off-flavour; 3.4 Roasted coffee; 3.4.1 Concentration of important odorants; 3.4.2 Evaluation of key odorants; 3.4.3 Arabica versus robusta coffee; 3.4.4 Influence of degree of roast; 3.4.5 Aroma changes during storage; 3.5 Coffee brew; 3.5.1 Extraction yield of potent odorants"]
[{"$nulls":4},"3.6 Formation of odorants"]
[null,null,null,"Sommario/riassunto","Coffee, 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"]