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1. |
Record Nr. |
UNINA9910452747703321 |
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Autore |
Merrifield Andy |
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Titolo |
John Berger [[electronic resource] /] / Andy Merrifield |
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Pubbl/distr/stampa |
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London, : Reaktion Books, 2012 |
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ISBN |
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1-86189-942-4 |
1-299-19112-6 |
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Descrizione fisica |
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1 online resource (226 p.) |
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Collana |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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John Berger Cover; Imprint page; Contents; Introduction: The Blackbird, the Badger and the King; 1. Seeing Eye; 2. G. and Un-G.; 3. Van Gogh's Boots; 4. Showing Voice; 5. Animal Humanism; 6. Amongst Other Things a Marxist; 7. About Time and Space; 8. Confronting Walls; 9. Spinoza's Motorbike; References; Select Bibliography; Acknowledgements; Photo Acknowledgements |
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Sommario/riassunto |
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With a career in literature and art spanning more than sixty years, John Berger is characterized by an independent and anti-institutional approach to creativity. Working in a range of media including novels, painting, essays and scriptwriting, Berger's voice has resounded through mainstream and alternative culture alike. He is perhaps best known for his seminal book of art criticism Ways of Seeing, published in 1972. Tied directly into a four-part BBC television series, the book presented a radical new interpretation of Western cultural aesthetics. In the same year, Berger's experim |
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2. |
Record Nr. |
UNINA9910254030703321 |
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Titolo |
Imaging Technologies and Data Processing for Food Engineers / / edited by Nesli Sozer |
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Pubbl/distr/stampa |
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 |
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ISBN |
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Edizione |
[1st ed. 2016.] |
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Descrizione fisica |
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1 online resource (357 p.) |
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Collana |
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Food Engineering Series, , 2628-8095 |
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Disciplina |
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Soggetti |
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Food science |
Materials—Analysis |
Biomedical engineering |
Biophysics |
Food Science |
Characterization and Analytical Technique |
Biomedical Engineering and Bioengineering |
Bioanalysis and Bioimaging |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references at the end of each chapters and index. |
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Nota di contenuto |
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Cereal Grain Structure by Microscopic Analysis -- Localization of Cereal Grain Components by Vibrational Microscopy and Chemometric Analysis -- Imaging of Double Emulsions -- Imaging of Fermented Dairy Products -- Kinetics of bubble growth in bread dough and crust formation -- Non-destructive Imaging of Cellular Solid Foods -- Microstructure of Gluten-free Baked Products -- Molecular Organization and Topography of Prolamin Protein Films -- Assessment of Internal and External Quality of Fruits and Vegetables -- Microstructural imaging of chocolate confectionery -- Physical-bioimaging characterization of nuts. |
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Sommario/riassunto |
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Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials |
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and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts. This book also: Provides in-depth view of raw material characterization and process control Covers structure-functionality and structure-texture relationships Reviews applications to emerging areas of food science with an insight into future trends. |
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