LEADER 05468nam 2200733 450 001 9910132310803321 005 20230807212147.0 010 $a1-118-50498-4 010 $a1-118-50495-X 010 $a1-118-50497-6 035 $a(CKB)3710000000313071 035 $a(EBL)1883953 035 $a(SSID)ssj0001381681 035 $a(PQKBManifestationID)11860369 035 $a(PQKBTitleCode)TC0001381681 035 $a(PQKBWorkID)11437707 035 $a(PQKB)11589774 035 $a(MiAaPQ)EBC1883953 035 $a(DLC) 2014035530 035 $a(Au-PeEL)EBL1883953 035 $a(CaPaEBR)ebr11017075 035 $a(CaONFJC)MIL726241 035 $a(OCoLC)898103568 035 $a(EXLCZ)993710000000313071 100 $a20150220h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aNutraceutical and functional food processing technology /$fedited by Joyce Irene Boye 210 1$aWest Sussex, England :$cWILEY Blackwell,$d2015. 210 4$d©2015 215 $a1 online resource (902 p.) 225 0 $aIFST Advances in Food Science 300 $aDescription based upon print version of record. 311 $a1-322-94959-X 311 $a1-118-50494-1 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aCover; Title Page; Copyright; About the IFST Advances in Food Science Book Series; Forthcoming titles in the IFST series; List of Contributors; Chapter 1: Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products; 1.1 Introduction; 1.2 Overview, Classification, and Benefits of Nutraceuticals and Functional Foods; 1.3 Production of Nutraceuticals and Functional Foods; 1.4 Current Formulation Trends and the Modern Marketplace; 1.5 Conclusion; References 327 $aChapter 2: Functional and Sustainable Food-Biophysical Implications of a "Healthy" Food System2.1 Introduction; 2.2 Background; 2.3 Functional Food Footprint-The Case of Tomatoes; 2.4 Summary; References; Chapter 3: Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products; 3.1 Introduction; 3.2 Processing Technologies for Functional Food Bioactive Components and Nutraceutical Products; 3.3 Delivery of Nutraceuticals in Food and Its Limitations; 3.4 Conclusion; References 327 $aChapter 4: Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products4.1 Introduction; 4.2 Contents of Single Components in Formulated Products; 4.3 Contents of Active Constituents of Ranges of Nutraceuticals of Complex Composition; 4.4 Bioavailability; 4.5 Other Indicators of Quality; 4.6 Possible Contaminants in Nutraceuticals; 4.7 Safety; 4.8 Adverse Effects; 4.9 Drug Interactions; 4.10 Conclusions; References; Chapter 5: Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions 327 $a5.1 Current Developments and Emerging Trends in Food Emulsion Products5.2 Emerging and Novel Ingredients in Food Emulsion Products; 5.3 Factors Influencing Physical Characteristics of Salad Dressings and Other Food Emulsions; 5.4 Novel Food Regulations of Salad Dressing and Mayonnaise Products; 5.5 Processing of Salad Dressings and Other Food Emulsion Products; References; Chapter 6: Processing of Beverages for the Health Food Market Consumer; 6.1 Introduction; 6.2 Consumer Trends in Beverage Consumption and Functional Beverages; 6.3 Taste Is the Prime Factor in Choosing Food and Beverages 327 $a6.4 Regulatory Considerations with Respect to Ingredients and Claims6.5 Desired Functional Benefits and Bioactive Ingredients; 6.6 Health Issues Addressable through Functional Beverages; 6.7 Beverage Processing Technology; 6.8 Packaging; 6.9 Other Marketing Considerations; 6.10 Conclusion; References; Chapter 7: Incorporation of Nutraceutical Ingredients in Baked Goods; 7.1 Introduction; 7.2 Bakery Products; 7.3 Nutraceuticals and Nutraceutical- Incorporated Baked Goods; 7.4 Conclusion; References 327 $aChapter 8: New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products 330 $a For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-add 410 0$aIFST Advances in Food Science 606 $aFood additives 606 $aFunctional foods 606 $aNutrition 606 $aFood industry and trade 615 0$aFood additives. 615 0$aFunctional foods. 615 0$aNutrition. 615 0$aFood industry and trade. 676 $a641.3/08 702 $aBoye$b Joyce Irene 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910132310803321 996 $aNutraceutical and functional food processing technology$91987153 997 $aUNINA LEADER 03429nam 2200517 450 001 9910795325803321 005 20230817190046.0 010 $a0-8135-9228-3 024 7 $a10.36019/9780813592282 035 $a(CKB)4970000000109314 035 $a(MiAaPQ)EBC5880426 035 $a(DE-B1597)528534 035 $a(OCoLC)1100457948 035 $a(DE-B1597)9780813592282 035 $a(Au-PeEL)EBL5880426 035 $a(EXLCZ)994970000000109314 100 $a20190927d2019 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aSerial selves $eidentity and representation in autobiographical comics /$fFederick Byrn Køhlert 210 1$aNew Brunswick, New Jersey :$cRutgers University Press,$d[2019] 210 4$d©2019 215 $a1 online resource (v, 231 pages) $cillustrations 311 0 $a0-8135-9225-9 311 0 $a0-8135-9229-1 320 $aIncludes bibliographical references (pages 211-221) and index. 327 $tFront matter --$tContents --$tIntroduction: Serial Selves --$t1. Female Grotesques: The Unruly Comics of Julie Doucet --$t2. Working It Through: Trauma and Visuality in the Comics of Phoebe Gloeckner --$t3. Queer as Style: Ariel Schrag's High School Comic Chronicles --$t4. Staring at Comics: Disability and the Body in Al Davison's The Spiral Cage --$t5. Stereotyping the Self: Toufic El Rassi's Arab in America --$tConclusion: Making an Issue of Representation --$tAcknowledgments --$tNotes --$tBibliography --$tIndex --$tAbout the Author 330 $aAutobiography is one of the most dynamic and quickly-growing genres in contemporary comics and graphic narratives. In Serial Selves, Frederik Byrn Køhlert examines the genre's potential for representing lives and perspectives that have been socially marginalized or excluded. With a focus on the comics form's ability to produce alternative and challenging autobiographical narratives, thematic chapters investigate the work of artists writing from perspectives of marginality including gender, sexuality, disability, and race, as well as trauma. Interdisciplinary in scope and attuned to theories and methods from both literary and visual studies, the book provides detailed formal analysis to show that the highly personal and hand-drawn aesthetics of comics can help artists push against established narrative and visual conventions, and in the process invent new ways of seeing and being seen. As the first comparative study of how comics artists from a wide range of backgrounds use the form to write and draw themselves into cultural visibility, Serial Selves will be of interest to anyone interested in the current boom in autobiographical comics, as well as issues of representation in comics and visual culture more broadly. 606 $aAutobiographical comic books, strips, etc$xHistory and criticism 606 $aSelf-perception in art 606 $aNarrative art$xThemes, motives 615 0$aAutobiographical comic books, strips, etc.$xHistory and criticism. 615 0$aSelf-perception in art. 615 0$aNarrative art$xThemes, motives. 676 $a741.535 700 $aKøhlert$b Frederik Byrn$01572891 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910795325803321 996 $aSerial selves$93857019 997 $aUNINA