Donald mottram (9 risultati)
Altre immagini- Brossura
- Prima edizione
Da: Aeon Bookstore, New York, NY, U.S.A.Aeon Bookstore
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
EUR 31,33
EUR 4,35 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Soft cover. Condizione: Very Good. 1st Edition. An attractive copy of this text on the British modernist poet Basil Bunting. Includes essays by Hugh Kenner, Donald Davie, Theodore Enslin, Eric Mottram, Cid Corman, M. L. Rosenthal, and more. The text contains a number of black and white photographs of the poet, includes lengthy p…assages from his poetry, and concludes with a chronology of Bunting's oeuvre, as well as a bibliography of works on the poet. Softcover in wraps, 430pgs. Binding solid and square. Interior clean and unmarked, first free end paper lightly ruffled at the top corner. Wraps in good condition, lightly toned at the joint of the spine on the back panel. Edges are ever so slightly shelf-worn. Small blue smudge to the outer page block at the foredge. Overall an attractive copy of this comprehensive work on Bunting and his legacy.
Editore: R.P.M. Distributors, (Rockville, Maryland 1973
- Brossura
- Prima edizione
Da: Between the Covers-Rare Books, Inc. ABAA, Gloucester City, NJ, U.S.A.Between the Covers-Rare Books, Inc. ABAA
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Quasi ottimo
EUR 44,76
EUR 4,78 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Softcover. Condizione: Near Fine. First edition. Magazine. 112pp. Lightly soiled and slightly tanned, else near fine in stapled wrappers (but not saddle stitched). Literary anthology of stories and photos from different contributors, including Robert Creeley, Jonathan Williams, Tim Reynolds, Larry Eigner, Robert Kelly, Robin Ric…hman, Donald Phelps, Barry Alpert, Alex Gildzen, Guy Mendes, Ronald Johnson, Edward Grier, and Eric Mottram.
- Rilegato
Da: Goodwill, Brooklyn Park, MN, U.S.A.Goodwill
Contatta il venditoreVenditore con 4 stelleCondizione: Usato - Buono
EUR 147,08
EUR 3,47 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Condizione: good. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media.
- Rilegato
Da: JIM1024, WEST DES MOINES, IA, U.S.A.JIM1024
Contatta il venditoreVenditore con 2 stelleCondizione: Usato - Come nuovo
EUR 170,08
EUR 6,74 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
hardcover. Condizione: As New. LOOKS LIKE NEW.
- Rilegato
Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 207,93
EUR 13,85 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. In.
- Rilegato
Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 253,32
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardback. Condizione: New. The role of the Maillard reaction in forming flavors from amino acid and sugar precursors has been studied for many years. To establish the basic chemistry of the reaction, researchers have used model systems, often solutions of a single amino acid with a single sugar. Despite the apparent simplicity o…f the system, heating such a solution can generate tens if not hundreds of compounds, which requires careful and time-consuming analysis to identify and quantify eachcomponent. Data from the model systems has allowed researchers to study the pathways that lead to flavor formation, and various schemes have been proposed to identify the main "routes" that lead to flavor compounds. Such schemes have led to one of the main control principles, namely an understanding of the role of amino acids in forming some characteristic aromas, e.g., bread flavor from proline, as well as an appreciation of the role of C5 and C6 sugars in controlling the rate of reaction. Recently, the formation of taste compounds through the Maillard reaction has been investigated and new potent compounds have been discovered that can contribute to the overall flavor formed during the Maillard reaction. These findings also offer the potential for control and manipulation of the Maillard reaction to form specific types of flavor. Although the nature of the end-products of the Maillard reaction in both food and model systems are well documented, applying these principles tocontrol flavor formation in real foods has proved difficult. This book describes recent research and developments related to the control of the Maillard reaction to give optimum flavor quality. These include kinetic modeling of the reaction, the effect of physical parameters (temperature, time, moisture content, pH), and the effect of chemical parameters (amino acid and sugar composition, the presence of other components). The topics covered relate to real food systems and reaction product flavorings, as well as model systems. Contributors from academiaand industry have come together to provide an up to date overview of progress in this important area of flavor research.
- Brossura
Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 238,18
EUR 75,13 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Paperback. Condizione: New.
- Rilegato
- Print on Demand
Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 216,49
EUR 4,81 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
- Rilegato
- Print on Demand
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 222,02
EUR 42,77 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. The role of the Maillard reaction in forming flavors from amino acid and sugar precursors has been studied for many years. To establish the basic chemistry of the reaction, researchers have used model systems, often solutions of a single amino acid with a single sugar. Despite the apparent…simplicity of the system, heating such a solution can generate tens if not hundreds of compounds, which requires careful and time-consuming analysis to identify and quantify eachcomponent. Data from the model systems has allowed researchers to study the pathways that lead to flavor formation, and various schemes have been proposed to identify the main"routes" that lead to flavor compounds. Such schemes have led to one of the main control principles, namely an understanding of the role of amino acids in forming some characteristic aromas, e.g., bread flavor from proline, as well as an appreciation of the role of C5 and C6 sugars in controlling the rate of reaction. Recently, the formation of taste compounds through the Maillard reaction has been investigated and new potent compounds have been discovered that cancontribute to the overall flavor formed during the Maillard reaction. These findings also offer the potential for control and manipulation of the Maillard reaction to form specific types of flavor. Althoughthe nature of the end-products of the Maillard reaction in both food and model systems are well documented, applying these principles to control flavor formation in real foods has proved difficult. This book describes recent research and developments related to the control of the Maillard reaction to give optimum flavor quality. These include kinetic modeling of the reaction, the effect of physical parameters (temperature, time, moisture content, pH), and the effect ofchemical parameters (amino acid and sugar composition, the presence of other components). The topics covered relate to real food systems and reaction product flavorings, as well as model systems.Contributors from academia and industry have come together to provide an up to date overview of progress in this important area of flavor research. This book describes recent research and developments related to the control of the Maillard reaction to give optimum flavor quality. These include kinetic modeling of the reaction, the effect of physical parameters (temperature, time, moisture content, pH), and the effect of chemical parameters (amino acid and sugar composition, the presence of other components). This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
