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Record Nr. |
UNINA9910786472103321 |
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Titolo |
Prospects for meaning [[electronic resource] /] / edited by Richard Schantz |
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Pubbl/distr/stampa |
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Berlin ; ; Boston, : De Gruyter, c2012 |
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ISBN |
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Descrizione fisica |
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1 online resource (676 p.) |
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Collana |
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Current Issues in Theoretical Philosophy ; ; Volume 3 |
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Classificazione |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Meaning (Philosophy) |
Semantics (Philosophy) |
Language and languages - Philosophy |
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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 indexes. |
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Nota di contenuto |
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Front matter -- Contents -- Introduction -- I Meaning and Reference -- The Puzzle That Never Was-Referential Mechanics / Almog, Joseph -- Reference and Meaning / Alston, William P. -- Still Against Direct Reference / Devitt, Michael -- On Meaning, Meaning and Meaning / Garrett Millikan, Ruth -- On Referents and Reference Fixing / Wettstein, Howard -- II Truth-theoretic Semantics -- On Some Examples of Chomsky's / Forbes, Graeme -- Truth, Meaning and Contextualism / Guttenplan, Samuel -- Expression, Truth, Predication, and Context: Two Perspectives / Higginbotham, James -- Prospects for a Truth-conditional Account of Standing Meaning / Longworth, Guy -- A Very Large Fly in the Ointment: Davidsonian Truth Theory Contextualized / Sainsbury, R. M. -- From Truth Conditions to Structured Propositions / Schantz, Richard -- Five Flies in the Ointment: Some Challenges for Traditional Semantic Theory / Segal, Gabriel M. A. -- III Meaning Skepticism -- Against Meaning-Skepticism / Horwich, Paul -- Phenomenal Intentionality and Content Determinacy / Horgan, Terry / Graham, George -- Semantic Realism and the Argument from Motivational Internalism / Miller, Alexander -- IV The Metaphysics and Epistemology of Meaning and Content -- Meaning and Content in Cognitive Science / Cummins, Robert / Roth, Martin -- Knowledge of Meaning and Epistemic Interdependence / Hornsby, Jennifer -- Meaning and Ontology / Lepore, Ernest / Pelletier, Francis Jeffry -- |
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Matter and Meaning / McGinn, Colin -- Meaning, Communication and Knowledge by Testimony / Patterson, Douglas -- Semantics Without Meanings? Sellarsian "Patterned Governed Behavior" and the Space of Meaningfulness / Peregrin, Jaroslav -- Externalism and Inexistence in Early Content / Rey, Georges -- Propositions, What Are They Good For? / Schiffer, Stephen -- Meaning as a Biological and Social Phenomenon / Searle, John R. -- Three Kinds of Meanings / Suppes, Patrick -- V Formal Semantics -- Requirements on a Theory of Sentence and Word Meanings / Hodges, Wilfrid -- Quantification and Anaphora in Natural Language / Sandu, Gabriel / Jacot, Justine -- Equivalence of Semantic Theories / Zimmermann, Thomas Ede -- Notes on Contributors -- Index of Names -- Index of Subjects |
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Sommario/riassunto |
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Original papers by leading international authors address the most important problem in the philosophy of language, the question of how to assess the prospects of developing a tenable theory of meaning, given the influential sceptical attacks mounted against the concept of meaning by Willard Van Quine and Saul Kripke and their adherents in particular. Thus the texts attempt to answer the fundamental questions - of whether there are meanings, and, if there are, of what they are and of the form a serious philosophical theory of meaning should take. |
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2. |
Record Nr. |
UNINA9910827876603321 |
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Autore |
Toldrá Fidel |
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Titolo |
Dry-cured meat products / / by Fidel Toldra |
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Pubbl/distr/stampa |
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Trumbull, Conn., : Food & Nutrition Press, c2002 |
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ISBN |
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9786611450328 |
9781281450326 |
1281450324 |
9780470385111 |
0470385111 |
9780470384893 |
0470384891 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (260 p.) |
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Collana |
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Publications in food science and nutrition |
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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 and index. |
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Nota di contenuto |
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DRY -CURED MEAT PRODUCTS; PREFACE; CONTENTS; 1 . INTRODUCTION: A HISTORICAL PERSPECTIVE; Historical Developments; Classification of Cured Meats; References; 2 . DESCRIPTION OF MAIN MUSCLE CHARACTERISTICS; Muscle Structure; Muscle Composition; Muscle Proteins; Muscle and Adipose Tissue Lipids; The Muscle Enzyme System; Quality Characteristics; References; 3 . MANUFACTURING OF DRY-CURED HAM; Ingredients and Additives; Traditional Processing; Modem Processing Technology; Changes During Dry-Curing; Moisture Content and Water Activity; Salt Diffusion; Color; Textural Properties; pH |
Chemical ChangesEnzymatic Reactions; Main Types of Products; Other Dry-Cured Meat Pieces: Loins and Shoulders; Trends in Accelerated Processing of Dry-Cured Hams; References; 4. PRINCIPLES OF DRY-FERMENTED SAUSAGE-MAKING; Ingredients and Additives; Meat; Fat; Curing Agents; Carbohydrates; Spices and Flavorings; Starter Cultures; Casings; Processing Technology; Comminution; Fermentation; Chemical Acidulation; Smoking; Ripening/Drying; Final Product; Changes During |
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the Processing; Color; Texture; Humidity; pH; Main Fermented Sausage Varieties; Trends in Accelerated Processing; Use of Enzymes |
Use of Selected Starter CulturesUse of Improved Strains as New Starter Cultures; References; 5. FERMENTATION AND STARTER CULTURES; Microbiology of Dry-Fermented Sausage; Metabolism; Sugar Metabolism; Proteolysis; Amino Acid Metabolism; Lipolysis; Nitrate Reductase; Catalase; Starter Cultures; Microbiology of Starter Cultures; Requirements for Starter Cultures; Production. Quality Control and Application of Starter Cultures; References; 6 . CHARACTERIZATION OF PROTEOLYSIS; Proteolysis in Dry-Cured Ham; Action of Muscle Proteases; Protein Breakdown. Peptide Generation/Breakdown |
Generation of Free Amino AcidsProteolysis in Dry-Fermented Sausages; Action of Muscle and Microbial Proteases; Protein Breakdown. Peptide Generation/Breakdown; Generation of Free Amino Acids; Metabolism of Amino Acids: Amine Generation; References; 7 . CHARACTERIZATION OF LIPOLYSIS; Lipolysis in Dry-Cured Ham; Action of Muscle and Adipose Tissue Lipases; Lipid Breakdown; Generation of Free Fatty Acids; Lipolysis in Dry-Fermented Sausages; Action of Muscle and Microbial Lipases; Lipids Breakdown and Generation of Free Fatty Acids; Other Enzymatic Reactions; Nitrate Reductase Activity |
Catalase ActivityReferences; 8 . FLAVOR DEVELOPMENT; Generation of Nonvolatile Compounds; Generation of Volatile Compounds; Degradation of Free Amino Acids; Reactions Between Amino Acids and Other Compounds; Oxidation; Glycolysis; Other Compounds; Sensory Characteristics; Relation Between Sensory Analysis and Flavor; Dry-Cured Ham; Dry-Fermented Sausages; References; 9 . NUTRITIONAL PROPERTIES; Proteins; Lipids; Vitamins; Water-Soluble Vitamins; Fat-Soluble Vitamins; Minerals; Iron; Zinc; Selenium; Copper; Manganese; Sodium; References; 10 . EFFECT OF RAW MATERIALS AND PROCESSING ON QUALITY |
Importance of Raw Materials |
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Sommario/riassunto |
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meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety |
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