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1. |
Record Nr. |
UNINA9910787807603321 |
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Autore |
Hart Christopher (Linguist) |
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Titolo |
Discourse, grammar and ideology : functional and cognitive perspectives / / Christopher Hart |
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Pubbl/distr/stampa |
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New York : , : Bloomsbury Academic, , 2014 |
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ISBN |
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1-4411-0485-2 |
1-4411-1741-5 |
1-4725-9358-8 |
1-4411-0135-7 |
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Descrizione fisica |
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1 online resource (233 p.) |
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Classificazione |
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Disciplina |
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Soggetti |
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Critical discourse analysis - Social aspects |
Cognitive grammar |
Ideology - Social aspects |
Language and languages - Philosophy |
Functionalism (Linguistics) |
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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 and index. |
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Nota di contenuto |
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Machine generated contents note: -- 1. Introduction -- 2. Representation -- 3. Evaluation -- 4. Visuation -- 5. Event-structure and spatial point of view -- 6. Metaphor -- 7. Deixis, distance and proximity -- 8. Conclusion -- Bibliography -- Index. |
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Sommario/riassunto |
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"Researchers in Critical Discourse Analysis (CDA) have often pointed to grammar as a locus of ideology in discourse. This book illustrates the role that grammars as models of language (and image) can play in revealing ideological properties of texts and discourse in social and political contexts. The book takes the reader through three distinct grammatical frameworks - functional grammar, multimodal grammar and cognitive grammar. Using examples taken from a range of discourses relating to globalisation, including discourses of immigration, war, corporate practice and political protests, the book demonstrates the individual utility and the interconnectedness of these models inside CDA. A key argument advanced is that the cognitive processes necessarily involved in making sense of language are based |
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in visual experience. This position offers new ways of understanding the ideological effects of grammatical choices in texts and suggests a reassessment of the relationship between linguistic and multimodal grammars in CDA. The book will appeal to students and researchers interested in CDA and the relationship between discourse, cognition and social action."--Bloomsbury Publishing. |
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2. |
Record Nr. |
UNINA9910754088003321 |
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Autore |
Poonia Amrita |
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Titolo |
Whey Valorization : Innovations, Technological Advancements and Sustainable Exploitation / / edited by Amrita Poonia, Anka Trajkovska Petkoska |
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Pubbl/distr/stampa |
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Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2023 |
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ISBN |
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Edizione |
[1st ed. 2023.] |
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Descrizione fisica |
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1 online resource (377 pages) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Food science |
Biotechnology |
Food Science |
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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 contenuto |
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Chapter 1. Whey Production Status, Types, Characterization and Functional Properties -- Chapter 2. Whey: Chemistry and its Biotechnological Potential -- Chapter 3. Utilization of Whey: Sustainable Trends and Future Developments -- Chapter 4. Green Technologies for Treatment and Utilization of Whey towards Sustainable Exploitation -- Chapter 5. Whey: A Potential Source of Bacterial Cellulose and Xanthan Gum -- Chapter 6. Bioplastic Production Using Whey (Polyhydroxyalkanoates and Polyhydroxybutyrates) -- Chapter 7. Potential of Whey for Production of Value-Added Products Using Microbial Fermentations -- Chapter 8. Whey: A Potential Substrate for the Production of Natural Pigments -- Chapter 9. Whey: As a Fermentation Substrate for the Production of Exopolysaccharides -- |
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Chapter 10. Whey Protein Based Edible Coatings: Recent Trends -- Chapter 11. Valorisation of Whey for Development of Different Types of Food Products Including Fermented Beverages -- Chapter 12. Whey: Source of Bioactive Peptides, Probiotics, Organic Acids, Aromatic Compounds and Enzymes -- Chapter 13. Bacteriocins Production Using Whey -- Chapter 14. Whey: As A Low -Cost Substrate for the Production of Biosurfactants -- Chapter 15. Utilization of Whey for Production of Bioenergy and Biofuels -- Chapter 16. Recent Trends in Membrane Processing of Whey. |
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Sommario/riassunto |
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This book focuses on the exploitation of whey through the extensive analysis of its molecular composition. Whey can provide various valuable compounds such as lactose, proteins and peptides. The book covers the biotechnological treatments of whey using biochemical and enzymatic treatment and microbial transformation, various high value products such as bioethanol, glycerol, Bioplastics (PLA), bacteriocins, exopolysaccharides, bacterial polysaccharides (PHA, PHB, Xanthan), single cell proteins, probiotics, bioactive peptides, organic acids (lactic, butyric, acetic acid), enzymes and biogas using microbial conversion of whey. The book also covers the use of whey for the preparation of different food products such as whey powder, condensed whey, spreads and various whey-based beverages including fermented beverages. Recent trends, opportunities and challenges in functional carbonated whey-based beverages are also discussed. Unlike the existing literature describing wheyutilization, this book focuses on valorization, technological advancement and sustainable biotransformation of whey. The book also deals with membrane processing, sustainable approaches, biotechnological potential, green technologies and production of bioplastics. In addition, the book provides theoretical and practical information to present the various aspects of valorization of whey as a by-product. This book is a need of the hour for its eco-friendly approach. Whey Valorization: Innovations, Technological Advancements and Sustainable Exploitation will be a great resource for researchers, dairy technologists, food technologists, students and professionals working on sustainable and effective utilization of food as well as dairy wastes and by-products. . |
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