Mottram Donald (11 results)

Soft cover. Condition: 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 passages 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.…

Softcover. Condition: 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 Richman, Donald Phelps, Barry Alpert, Alex Gildzen, Guy Mendes, Ronald Johnson, Edward Grier, and Eric Mottram.…

hardcover. Condition: As New. LOOKS LIKE NEW.

Condition: New. In English.

Hardback. Condition: 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 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 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. …

Hardback. Condition: 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 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 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. …

Buch. Condition: Neu. Neuware - 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 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.…

Condition: Good. Scarce as full run (includes issue 9). Full run 1972-1976 edited by Barry Alpert. Signed by David Bromige (issue 3) and Fielding Dawson (issue 4). Across 9 issues Vort featured original work and interviews by a number of major poets, and also several otherwise uncollected critical works of individual poets by Eric Mottram. Notable inclusions: Tom Raworth, Ed Dorn (with Donald Davie and Robert Kelly on Dorn) (issue 1); Anselm Hollo, Ted Berrigan (issue 2); David Bromige (with Diane Wakoski and Michael Davidson on) and Kenneth Irby (with Robert Creeley on) (issue 3); Fielding Dawson (with Creeley, Eric Mottram, Paul Metcalf on) and Jonathan Williams (with Larry Eigner, Robert Kelly, and Ronald Johnson both) (issue 4); Robert Kelly (with Paul Blackburn, Theodore Enslin, Pierre Joris, and interview with Jed Rasula) (issue 5); Gilbert Sorrentino and Donald Phelps (Mottram on both) (issue 6); David Antin (Sorrentino, Rothenberg, Bromige, Hugh Kenner on) and Jerome Rothenberg (with Kenneth Rexroth, Robert Duncan, Davie, Mottram on) (issue 7); Jackson Mac Low (Gerard Malanga, Steve McCaffery, and Allen Fisher on) and Armand Schwerner; and original work by both Mac Low and Schwerner (issue 8); issue 8 also features original work from John Cage with Jackson Mac Low; Guy Davenport (Kenner, Metcalf on) and Ronald Johnson (McCaffery on) (issue 9), with original work by Davenport and Johnson. Back cover issue 9 illustration Henri Gaudier-Brzeska by Davenport. Issue 9 announces an unrealized future issue to include work by John Ashbery and John Cage. Photographs and illustrations featured across the issues. Condition consistent for issues 1-8 with creasing to wrappers (issue 1; issue 5); some red dye transfer from cover on first page (issue 8), and some slight toning near spine of select issues and general shelfwear evident. Scarce issue 9 in fair condition with wrappers mostly detached and some tearing and chipping along spine with text block intact and otherwise in good condition. Additional photos available upon request. International orders will require additional shipping charges. Signed by Author(s).…

HRD. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Hardcover. Condition: 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.…