LEADER 04992nam 2200685 a 450 001 9910456689303321 005 20200520144314.0 010 $a90-272-8224-2 010 $a1-283-23412-2 010 $a9786613234124 035 $a(CKB)2550000000045535 035 $a(EBL)744220 035 $a(OCoLC)745866925 035 $a(SSID)ssj0001101334 035 $a(PQKBManifestationID)11609212 035 $a(PQKBTitleCode)TC0001101334 035 $a(PQKBWorkID)11067920 035 $a(PQKB)10812152 035 $a(MiAaPQ)EBC744220 035 $a(Au-PeEL)EBL744220 035 $a(CaPaEBR)ebr10492646 035 $a(CaONFJC)MIL323412 035 $a(EXLCZ)992550000000045535 100 $a19980924d1998 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aPhonetics and phonology of tense and lax obstruents in German$b[electronic resource] /$fMichael Jessen 210 $aAmsterdam ;$aPhiladelphia $cJohn Benjamins Pub. Co.$dc1998 215 $a1 online resource (414 p.) 225 1 $aStudies in functional and structural linguistics,$x0165-7712 ;$vv. 44 300 $aDescription based upon print version of record. 311 $a90-272-1553-7 320 $aIncludes bibliographical references and indexes. 327 $aCONTENTS; Acknowledgments; Preface; CHAPTER 1. Introduction; 1.1 Tense versus lax obstruents in German; 1.2 The different functions of the speech sound; 1.3 Distinctive features; 1.4 Markedness; 1.5 Functionalism and formalism; 1.6 Phonetics and phonology; CHAPTER 2. Voicing and Aspiration in the Literature; 2.1 Introduction to the pronouncing dictionaries; 2.2 Voicing and aspiration in the pronouncing dictionaries; 2.3 Transcription-based evidence; 2.4 Evidence from acoustic phonetics; 2.4.3 Comments on word-initial intervocalic context; 2.4.4 Closure duration and vowel duration 327 $a2.4.5 Fricatives2.4.6 Summary of the acoustic evidence in the literature; CHAPTER 3. Acoustics: Temporal Parameters; 3.1 Linguistic stimuli and contexts; 3.2 Recording and processing; 3.3 Subjects; 3.4 Token exclusion; 3.5 Measurement criteria; 3.6 Measurement application; 3.7 Statistical analysis; 3.8 Results; 3.9 Discussion; CHAPTER 4. Acoustics: Perturbation Effects; 4.1 Experiment 2: F0 perturbation; 4.1 Experiment 3: H1-H2; CHAPTER 5. Distinctive Feature Analysis of Tense/Lax Stops; 5.1 Crosslinguistic aspects of the feature [tense]; 5.2 Korean as a challenge for the feature [tense] 327 $a5.3 Other feature proposals5.4 Distinctive feature analysis of German stops; 5.5 Further evidence for [tense] in German; 5.6 The adequacy of the term 'Final Devoicing'; 5.7 Conclusion; CHAPTER 6. Fricatives and Stop/Fricative Differences; 6.1 Evaluation of the experimental data; 6.2 Feature syncretism between voicing and tenseness; 6.3 The markedness of stops and fricatives; 6.4 Crosslinguistic implications and conclusion; CHAPTER 7. Articulation: Evidence from Transillumination; 7.1 Introduction; 7.2 The transillumination method; 7.3 Results from the literature 327 $a7.4 The subject: objectivity and reliability7.5 Recording procedure; 7.6 Data processing; 7.7 Linguistic stimuli; 7.8 Measurement events and criteria; 7.9 Measurement application; 7.10 Results; 7.11 Discussion of results; 7.12 General discussion: implications for distinctive feature theory; CHAPTER 8. Perspectives; 8.1 Conclusions; 8.2 Future research; 8.3 Final discussion; Appendix; A1 Full statistical report: tense versus lax obstruents; A.2 Place of articulation and other variables; Notes; References; Subject Index; Name Index 330 $aKnowing that the so-called voiced and voiceless stops in languages like English and German do not always literally differ in voicing, several linguists - among them Roman Jakobson - have proposed that dichotomies such as fortis/lenis or tense/lax might be more suitable to capture the invariant phonetic core of this distinction. Later it became the dominant view that voice onset time or laryngeal features are more reasonable alternatives. However, based on a number of facts and arguments from current phonetics and phonology this book claims that the Jakobsonian feature tense was rejected 410 0$aStudies in functional and structural linguistics ;$vv. 44. 606 $aGerman language$xPhonetics 606 $aGerman language$xPhonology 606 $aGerman language$xTense 606 $aPhonetics, Experimental 608 $aElectronic books. 615 0$aGerman language$xPhonetics. 615 0$aGerman language$xPhonology. 615 0$aGerman language$xTense. 615 0$aPhonetics, Experimental. 676 $a431/.5 700 $aJessen$b Michael$0915836 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910456689303321 996 $aPhonetics and phonology of tense and lax obstruents in German$92053086 997 $aUNINA LEADER 05019nam 22006615 450 001 9910254045703321 005 20230719194059.0 010 $a3-319-24040-4 024 7 $a10.1007/978-3-319-24040-4 035 $a(CKB)3710000000539380 035 $a(EBL)4199785 035 $a(SSID)ssj0001596990 035 $a(PQKBManifestationID)16297217 035 $a(PQKBTitleCode)TC0001596990 035 $a(PQKBWorkID)14886012 035 $a(PQKB)10372328 035 $a(DE-He213)978-3-319-24040-4 035 $a(MiAaPQ)EBC4199785 035 $a(PPN)190885637 035 $a(EXLCZ)993710000000539380 100 $a20151216d2016 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aEmerging and Traditional Technologies for Safe, Healthy and Quality Food /$fedited by Viktor Nedovi?, Peter Raspor, Jovanka Levi?, Vesna Tumbas ?aponjac, Gustavo V. Barbosa-Cánovas 205 $a1st ed. 2016. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2016. 215 $a1 online resource (487 p.) 225 1 $aFood Engineering Series,$x2628-8095 300 $aDescription based upon print version of record. 311 $a3-319-24038-2 320 $aIncludes bibliographical references and index. 327 $aPart I: Safe and Healthy Food -- Safe Food and Healthy Diets -- Food Supply Chains vs. Food Supply Nets -- Food Safety Aspects Concerning Traditional Foods -- Factors Affecting Elimination of Carcinogenic Compounds from Food Products -- Acrylamide Formation in Foods: Role of Composition and Processing -- Detection of Bioactive Compounds in Plants and Food Products -- Beer as an Integral Part of Healthy Diets: Current Knowledge and Perspectives -- Strategy for Screening of Antioxidant Constituents in Protein Hydrolysates -- Part II: Food Quality -- Heat-induced Casein-Whey Protein Interactions in Caprine Milk: Whether are Similar to Bovine milk? -- Whey Protein Edible Coatings: Recent Developments and Applications -- Physical and Sensory Properties of High Added Value Rice Extrudates -- Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská Klobása -- Part III: Food Biotechnology -- Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application -- Effect of Cell Immobilization on Properties of Presumptive Probiotics -- The Biocide and Antibiotic Resistance in Campylobacter Jejuni and Campylobacter Coli -- Microbial Polysaccharides: Between Oil Wells, Food and Drugs -- Part IV: Food Engineering -- Food Cold Chain Management and Optimization -- Encapsulation Technologies for Food Industry -- Innovations in Food Packaging Materials -- Food Processing using Supercritical Fluids -- Aqueous Fractionation of Dry-milled Corn Germ for Food Protein Production. 330 $aSince its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research. 410 0$aFood Engineering Series,$x2628-8095 606 $aFood science 606 $aBiotechnology 606 $aFood Science 606 $aChemical Bioengineering 615 0$aFood science. 615 0$aBiotechnology. 615 14$aFood Science. 615 24$aChemical Bioengineering. 676 $a664.00289 702 $aNedovi?$b Viktor$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aRaspor$b Peter$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aLevi?$b Jovanka$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aTumbas ?aponjac$b Vesna$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aBarbosa-Ca?novas$b Gustavo V$g(Gustavo Victor),$f1949-$4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910254045703321 996 $aEmerging and Traditional Technologies for Safe, Healthy and Quality Food$92541137 997 $aUNINA