Springer nature jun 1995 (3 Ergebnisse)

Buch. Zustand: Neu. Neuware - Physical Chemistry of Cheese Texture.- 1. Overview: Cheese Chemistry and Rheology.- 2. Rheology of Reduced-Fat Mozzarella Cheese.- 3. Rheology of Reduced-Fat Cheese Containing Fat Substitute.- 4. Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese.- Chemical Origins of Cheese Flavor.- 5. Chemical Species in Cheese and Their Origin in Milk Components.- 6. Biogenesis of Flavour Compounds in Cheese.- 7. Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation.- 8. Assessment of Accelerated Cheese Ripening by Reverse-Phase HPLC.- 9. Time-Temperature Effects on Microbial, Chemical, and Sensory Changes During Cooling and Aging of Cheddar Cheese.- Proteolysis during Ripening.- 10. Methods for Assessing Proteolysis During Maturation.- 11. Contribution of Milk-Clotting Enzymes and Plasmin to Cheese Ripening.- 12. Contribution of Lactic Acid Bacteria to Cheese Ripening.- 13. Maturation Profiles of Cheddar-Type Cheese Produced from High Heat Treatment Milk to Incorporate Whey Protein.- 14. Inhibition of Proteolysis in Mozzarella Cheese Prepared from Homogenized Milk.- Molecular and Ultrastructure of Cheese.- 15. Practical Aspects of Electron Microscopy in Cheese Research.- 16. Immunolocalization and Microstructure of Milk Proteins and Fat Mimetics.- 17. Microstructure Studies of Reduced Fat Cheeses Containing Fat Substitute.- 18. Influence of Casein Peptide Conformations on Textural Properties of Cheese.- 19. Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storage.- 20. Applications of Confocal Microscopy to Fat Globule Structure in Cheese.- Technological and Nutritional Aspects of Reduced-Fat Cheese.- 21. Technology of Manufacturing Reduced-Fat Cheddar Cheese.- 22. Nutritional Aspects of Reduced-Fat Cheese.- 23. Microbiology and Biochemistry of Reduced-Fat Cheese.- 24. Whey Protein in Cheese - An Overview.- 25. Reduced-Fat Cheese: Regulations and Definitions.- 26. Improving the Sensory Characteristics of Reduced-Fat Cheese.- Contributors.…

Buch. Zustand: Neu. Neuware - Kurt Wolff has written principally in two veins (in English) for the last fifty years, 1) on sociology, epistemology (sociology of knowledge) and the philosophy of sociology; and 2) on the relevance of his formulation of 'surrender and catch' to human experience, particularly in its cogni tive forms. He published Trying Sociology in 1974, which contains his writings on sociology, and Surrender and Catch: Experience and Inquiry Today in 1976, which contains his writings on surrender-and-catch. In more recent years, he has published two books, 0 Loma! Constituting a Self (1977-1984) in 1989 and Survival and Sociology: Vindicating the Human Subject (1991). Both of the more recent books add a third vein which is autobiographical and which moves back and forth between the previously established approaches in the earlier works. Transformation in the Writing is the most ambitious to date, because, as Wolff points out in the beginning, it contains writings that 'fall quite obviously into three classes: autobiographical; sociology of knowledge, sociology, poetry, phenomenology, hermeneutics, critical theory; and our time and its sociological analysis. ' The task of this book is to illuminate the connections among these three classes. Wolff has engaged in autobiographical writing his entire life, though this approach to writing has only in recent years grown closer to his intel lectual preoccupations with sociology and philosophy. …

Buch. Zustand: Neu. Neuware - Ecotones are interface zones between different ecosystems. Their ecological role and significance with regard to ecological management and conservation has become increasingly appreciated. For the management of freshwater resources, for example, an improved understanding of the role of land/inland water interfaces, will be essential for reducing negative human impacts by engineering, nutrient loading, siltation, etc. The management of ecotones, on the other hand, offers the possibility to control aquatic system processes via stock control of fish populations. Fish apparently are both excellent indicators of ecotone quality as well as determiners of its structure and function.…