LEADER 03737oam 2200685I 450 001 9910459434603321 005 20200520144314.0 010 $a0-429-14310-9 010 $a1-5231-1907-1 010 $a1-4200-8242-6 024 7 $a10.1201/9781420082425 035 $a(CKB)2670000000036135 035 $a(EBL)565863 035 $a(OCoLC)657311865 035 $a(SSID)ssj0000425268 035 $a(PQKBManifestationID)11287886 035 $a(PQKBTitleCode)TC0000425268 035 $a(PQKBWorkID)10368546 035 $a(PQKB)11550431 035 $a(MiAaPQ)EBC565863 035 $a(Au-PeEL)EBL565863 035 $a(CaPaEBR)ebr10408371 035 $a(CaONFJC)MIL693188 035 $a(EXLCZ)992670000000036135 100 $a20180420d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aPhysicochemical aspects of food engineering and processing /$fedited by Sakamon Devahastin 210 1$aBoca Raton :$cCRC Press,$d2010. 215 $a1 online resource (374 p.) 225 1 $aContemporary food engineering 300 $aDescription based upon print version of record. 311 $a1-4398-5773-3 311 $a1-322-61906-9 311 $a1-4200-8241-8 320 $aIncludes bibliographical references and index. 327 $aFront cover; Dedication; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Part I. Physicochemical Changes of Foods: A Focus on Processes; Chapter 1. Effect of Microencapsulation on Food Flavors and Their Releases; Chapter 2. Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters; Chapter 3. Physicochemical Property Changesof Foods during Microwave-Assisted Thermal Processing; Chapter 4. Effect of Processing on Microbial Growth and Inactivation in Foods 327 $aChapter 5. Effect of High-Pressure Food Processing on Physicochemical Changes of Foods: A ReviewChapter 6. Physicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field Processing; Chapter 7. Physicochemical Changes of Foods during Freezing and Thawing; Part II. Physicochemical Changes of Foods: A Focus on Products; Chapter 8. Structural Changes of Multiphase Food Systems Generated by Proteins; Chapter 9. Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods 327 $aChapter 10. Effects of Some Common Processing Steps on Physicochemical Changes of Raw Red MeatsChapter 11. Pet Foods and Their Physicochemical Properties as Affected by Processing; Back cover 330 $aPhysical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner.Written by Physicochemical Experts in Food Engineering & Processing Part I critically reviews the physicochemical propert 410 0$aContemporary food engineering. 606 $aFood$xAnalysis 606 $aFood$xComposition 606 $aFood$xMicrobiology 608 $aElectronic books. 615 0$aFood$xAnalysis. 615 0$aFood$xComposition. 615 0$aFood$xMicrobiology. 676 $a664/.07 701 $aDevahastin$b Sakamon$f1974-$0983861 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910459434603321 996 $aPhysicochemical aspects of food engineering and processing$92246183 997 $aUNINA LEADER 04307nam 22007095 450 001 9910983058703321 005 20251204110745.0 010 $a9783031686139 010 $a3031686136 024 7 $a10.1007/978-3-031-68613-9 035 $a(MiAaPQ)EBC31907459 035 $a(Au-PeEL)EBL31907459 035 $a(CKB)37523015300041 035 $a(DE-He213)978-3-031-68613-9 035 $a(OCoLC)1500765999 035 $a(EXLCZ)9937523015300041 100 $a20250212d2025 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAbbreviating Middle English $eScribal Practices, Visual Texts and Medieval Multimodalities /$fby Justyna Rogos-Hebda 205 $a1st ed. 2025. 210 1$aCham :$cSpringer Nature Switzerland :$cImprint: Palgrave Macmillan,$d2025. 215 $a1 online resource (251 pages) 225 1 $aThe New Middle Ages,$x2945-5944 311 08$a9783031686122 311 08$a3031686128 327 $a1: Introduction -- 2: Abbreviation in pre-modern texts: from Late Antiquity to the Renaissance -- 3: The symbolic properties of abbreviation -- 4: Abbreviation as image -- 5: Abbreviation as a (pseudo-)linguistic element -- 6: Corpus and method -- 7: Abbreviations in late Middle English literary manuscripts: evolution of forms and functions -- 8: Making sense of abbreviation in late Middle English literary manuscripts -- 9: Synopsis and conclusions. 330 $aAbbreviating Middle English: Scribal practices, Visual Texts and Medieval Multimodalities investigates the changing dynamics of scribal abbreviating practices in a corpus of late Middle English manuscripts of Richard Rolle?s, John Lydgate?s and John Gower?s works and reinterprets these practices from new perspectives of visual pragmatics, medieval multimodalities and visual code-switching. Spanning the boundaries of manuscript studies, cultural semiotics and text-image approaches to pre-modern written sources, the book studies scribal abbreviations and medieval visuality and links them with modern practices of textuality by combining tools and methods of traditional disciplines employed in the study of historical texts as well as those developed for the analyses of modern discourse. Justyna Rogos-Hebda outlines the main directions in abbreviation studies, describes research methods and considers the broader developments in manuscript studies integrating aspects of materialist philology, multimodality theory, visual pragmatics and visual and code-switching into descriptive-analytical models of medieval textualities. Rogos-Hebda aims to problematize abbreviation within the socio-cultural contexts of medieval mentalities, Christian hermeneutics and Middle English multilingualism to unpack the multilayered motivations for the practices of scribal communities. Justyna Rogos-Hebda is Assistant Professor in the Department of the History of English at the Faculty of English, Adam Mickiewicz University, Poland. Her research interests include medieval paleography and codicology, scribal languages, Latin abbreviations, medieval multimodalities, visual pragmatics, paratexts and history of the book. 410 0$aThe New Middle Ages,$x2945-5944 606 $aLiterature, Medieval 606 $aEurope$xHistory$x476-1492 606 $aLanguage and languages$xStyle 606 $aPhilology 606 $aMedieval Literature 606 $aHistory of Medieval Europe 606 $aStylistics 606 $aPhilology 606 $aAnglès medieval$2thub 606 $aAbreviatures angleses$2thub 608 $aLlibres electrònics$2thub 615 0$aLiterature, Medieval. 615 0$aEurope$xHistory$x476-1492. 615 0$aLanguage and languages$xStyle. 615 0$aPhilology. 615 14$aMedieval Literature. 615 24$aHistory of Medieval Europe. 615 24$aStylistics. 615 24$aPhilology. 615 7$aAnglès medieval 615 7$aAbreviatures angleses 676 $a820.80010148 700 $aRogos-Hebda$b Justyna$01785607 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910983058703321 996 $aAbbreviating Middle English$94317133 997 $aUNINA