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Record Nr. |
UNINA9910962494403321 |
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Titolo |
Subjectivity in language and in discourse / / editors, Nicole Baumgarten, Inke Du Bois, Juliane House |
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Pubbl/distr/stampa |
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Bingley, U.K. : , : Emerald, , 2012 |
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ISBN |
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Edizione |
[First edition.] |
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Descrizione fisica |
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1 online resource (415 p.) |
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Collana |
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Studies in pragmatics ; ; v. 10 |
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Altri autori (Persone) |
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BaumgartenNicole |
Du BoisInke |
HouseJuliane |
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Disciplina |
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Soggetti |
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Subjectivity (Linguistics) |
Subjectivity |
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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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Nota di bibliografia |
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With bibliographical references and index. |
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Nota di contenuto |
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Preliminary Material / Nicole Baumgarten , Inke Du Bois and Juliane House -- Introduction / Nicole Baumgarten , Juliane House and Inke Du Bois -- Super, Uber, So, and Totally: Over-the-top Intensification to Mark Subjectivity in Colloquial Discourse / Rachelle Waksler -- Collective Aspects of Subjectivity: The Subject Pronoun emeı´B (‘we’) in Modern Greek / Theodossia-Soula Pavlidou -- Objectivizing Subjectivity: Person Deixis and the Constitution of Dialogic Identity (with an Example of German Discourse Data) / Gabriele Diewald and Marijana Kresic -- Authorial Stance in Research Article Abstracts and Introductions from Two Disciplines / Phuong Dzung Pho -- Subjectivity in the Discourse of Depressed Acute Care Hospital Patients / Helen Tebble -- Subjectivity in English Lingua Franca Interactions / Juliane House -- Metadiscourse and the Construction of Speaker Identities in L2 Academic Presentational Talk / Nicole Baumgarten -- Saying What You Think: An Analysis of French and Australian English Non-Native Speaker Expression of Subjectivity / Kerry Mullan -- Subjectivity and Intersubjectivity as Aspects of Epistemic Stance Marking / Janus Mortensen -- Subjective Modality in Persian and English Parallel Texts / Mohammad Amouzadeh , Manoochehr Tavangar and Shadi Shahnaseri |
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-- Subjectivity in Contrast: A Cross-Linguistic Comparison of ‘I Think’ in Australian English, French and Swedish / Kerry Mullan and Susanna Karlsson -- Hedging in German and Russian Conference Presentations: A Cross-Cultural View / Anna Breitkopf-Siepmann -- Grammatical, Pragmatic and Sociolinguistic Aspects of the First Person Plural Pronoun / Inke Du Bois -- Subjectivity in Academic Discourse: A Cross-Linguistic Comparison of the Author’s Presence in French, Italian and German Research Articles in Linguistics / Nadine Rentel -- Authorial Presence and Stance in German and French Letters to Shareholders / Anne Ku¨ppers -- Self-Presentation and Adaptation in Institutional Discourse: An Analysis of German and French Introductory Rounds of University Seminars / Claudia Scharioth -- Author Index / Nicole Baumgarten , Inke Du Bois and Juliane House -- Subject Index / Nicole Baumgarten , Inke Du Bois and Juliane House. |
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Sommario/riassunto |
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Subjectivity in Language and in Discourse deals with the linguistic encoding and discursive construction of subjectivity across languages and registers. The aim of this book is to complement the highly specialized, parallel and often separate research strands on the phenomenon of subjectivity with a volume that gives a forum to diverse theoretical vantage points and methodological approaches, presenting research results in one place which otherwise would most likely be found in substantially different publications and would have to be collected from many different sources. Taken together, the chapters in this volume reflect the rich diversity in contemporary research on the phenomenon of subjectivity. They cover numerous languages, colloquial, academic and professional registers, spoken and written discourse, diverse communities of practice, speaker and interaction types, native and non-native language use, and Lingua Franca communication. The studies investigate both already well explored languages and registers (e.g. American English, academic writing, conversation) and with respect to subjectivity, less studied languages (Greek, Italian, Persian, French, Russian, Swedish, Danish, German, Australian English) as well as many different communicative settings and contexts, ranging from conference talk, promotional business writing, academic advising, disease counselling to internet posting, translation, and university classroom and research interview talk. Some contributions focus on individual linguistic devices, such as pronouns, intensifiers, comment clauses, modal verbs, adjectives and adverbs, and their capacity of introducing the speaker's subjective perspective in discourse and interactional sequence; others examine the role of larger functional categories, such as hedging and metadiscourse, or interactional sequencing. |
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2. |
Record Nr. |
UNINA9910635385303321 |
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Titolo |
Natural Additives in Foods / / edited by German Ayala Valencia |
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Pubbl/distr/stampa |
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
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ISBN |
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9783031173462 |
9783031173455 |
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Edizione |
[1st ed. 2023.] |
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Descrizione fisica |
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1 online resource (381 pages) |
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Collana |
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Biomedical and Life Sciences Series |
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Disciplina |
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Soggetti |
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Food science |
Food - Analysis |
Chemistry |
Food - Microbiology |
Food Science |
Food Chemistry |
Food Microbiology |
Food Analysis |
Food Studies |
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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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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Food Additives: Importance, Classification, and Adverse Reactions in Humans. -- Natural Antioxidants -- Natural Antimicrobials -- Natural Colorants -- Natural Sweeteners -- Vegetal and Microbial Sources of Natural Additives and their Food Applications -- Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives -- Preservation of Natural Food Additives -- Effect of Thermal Treatments on the Properties of Natural Food Additives -- Effect of Nonthermal Treatments on the Properties of Natural Food Additives -- Toxicological Aspects of Natural Food Additives -- Consumer Attitudes Toward Natural Food Additives -- Regulation of Natural Food Additives. |
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Sommario/riassunto |
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Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, |
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texture and taste. Most food additives are synthetic chemical compounds classified as antioxidants, antimicrobials, colorants and sweeteners. In the last decades, several synthetic food additives have been correlated with adverse reactions in humans, which has caused the safety of synthetic food additives to be reviewed and discussed by international organizations. At the same time, there is increasing consumer demand for more natural and environmentally friendly food products and additives. Therefore, synthetic food additives have been replaced with natural food additives. Although the use of natural additives is a hot topic in food science, to date no book has systematically reviewed the application of natural additives in food products. Natural additives in foods presents an exhaustiveanalysis of the most recent advances in the application of natural additives in the food sector. Covering natural antioxidants, antimicrobials, colorants and sweeteners, this text also focuses on unconventional sources of natural additives, valorization and toxicological aspects, consumer attitudes and regulatory aspects. The main applications of natural antioxidants are fully covered, including polyphenols, ascorbic acid, carotenoids, tocopherols and proteins. Natural antimicrobial applications from polyphenols and essential oils to poly-L-Lysine are analyzed, as are natural colorants like anthocyanins, annatto, betalains and paprika. The encapsulation, trapping, and adsorption of natural additives are studied, and consumer perceptions and preferences are major focuses. Researchers will find up-to-date regulatory specifics for the United States and European Union. For any researcher in need of an expansive single source containing all relevant and updated information for the use of natural additives in foods, this book is a much needed addition to the field. . |
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