Effect of asparaginase on flavour formation in roasted coffee

The use of asparaginase, an enzyme that hydrolyses the acrylamide precursor asparagine into aspartic acid and ammonia, is seen as a promising procedure to mitigate the formation of the potential human carcinogen acrylamide in food products, without compromising desirable sensory qualities. This study examines the effect of asparaginase treatment on the asparagine and aspartic acid content of green coffee beans prior to roasting as well as the impact on the formation of acrylamide and thermally generated aroma compounds in roasted coffee

The “Great Queen of Lightninge Flashes”: the transmission of female-voiced burlesque poetry in the early seventeenth century

The essay uncovers evidence for the construction of the ‘woman author’ in the largely male vogue for bawdy burlesque poetry by tracing the circulation of a pair of verses through seventeenth-century manuscript and print miscellanies. It argues that just as these verses are reworked and recontextualised through the process of transmission, so to their ‘authors’ are re-embodied and ascribed different identities in different publication contexts. Female-voiced bawdy poetry raises particular problems for authorial attribution, rather than searching for the real woman behind the text, the essay examines how the ‘authors’ of female-voiced bawdy poetry were produced and reproduced through shifting formal frameworks and socioliterary networks.