LEADER 02470nam 2200649Ia 450 001 9910777010703321 005 20230721031337.0 010 $a1-281-22485-5 010 $a9786611224851 010 $a0-7486-2925-4 024 7 $a10.1515/9780748629251 035 $a(CKB)1000000000415327 035 $a(EBL)332613 035 $a(OCoLC)309404723 035 $a(SSID)ssj0000123586 035 $a(PQKBManifestationID)11135855 035 $a(PQKBTitleCode)TC0000123586 035 $a(PQKBWorkID)10011700 035 $a(PQKB)10868599 035 $a(MiAaPQ)EBC332613 035 $a(Au-PeEL)EBL332613 035 $a(CaPaEBR)ebr10435239 035 $a(CaONFJC)MIL122485 035 $a(OCoLC)213352243 035 $a(DE-B1597)615475 035 $a(DE-B1597)9780748629251 035 $a(OCoLC)1302166184 035 $a(EXLCZ)991000000000415327 100 $a20071023d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aClinical linguistics$b[electronic resource] /$fLouise Cummings 210 $aEdinburgh $cEdinburgh University Press$dc2008 215 $a1 online resource (529 p.) 300 $aDescription based upon print version of record. 311 $a0-7486-2076-1 320 $aIncludes bibliographical references (p. 423-497) and index. 327 $aCOVER; COPYRIGHT; Contents; List of Figures and Tables; Acknowledgements; Preface; 1. The Scope of Clinical Linguistics; 2. Disorders of the Pre- and Perinatal Period; 3. Disorders of Cognitive Development; 4. Disorders of Speech and Language Development; 5. Acquired Communication and Swallowing Disorders; 6. Disorders of Fluency; 7. Disorders of Voice; Bibliography; Index; 330 $aAn introduction to 'clinical linguistics', a complex field of study that draws upon a range of linguistic, medical and other disciplines. It will introduce students to a wide range of developmental and acquired communication disorders. 606 $aApplied linguistics 606 $aLanguage disorders 606 $aCommunicative disorders 615 0$aApplied linguistics. 615 0$aLanguage disorders. 615 0$aCommunicative disorders. 676 $a616.855 700 $aCummings$b Louise$0689452 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910777010703321 996 $aClinical linguistics$93821796 997 $aUNINA LEADER 00888nam0 22002531i 450 001 UON00210014 005 20231205103330.963 100 $a20030730d1965 |0itac50 ba 101 $aalb 102 $aAL 105 $a|||| ||||| 200 1 $aAjo që ishte qiell$fVllado Maleski 210 $aPrishtinë$cRilindja$d1965 215 $a156 p.$c1 tav.$d20 cm. 620 $dPrishtinë$3UONL003217 676 $a891.819$cLetteratura macedone$v21 700 1$aMALESKI$bVlado$3UONV126361$0682564 712 $aRilindja$3UONV267319$4650 801 $aIT$bSOL$c20240220$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00210014 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI ALB B II 0230 $eSI EO 28730 7 0230 996 $aAjo që ishte qiell$91260205 997 $aUNIOR LEADER 04016nam 22006975 450 001 9910254046903321 005 20200702072001.0 010 $a3-319-23045-X 024 7 $a10.1007/978-3-319-23045-0 035 $a(CKB)3710000000494341 035 $a(EBL)4068132 035 $a(SSID)ssj0001584178 035 $a(PQKBManifestationID)16262886 035 $a(PQKBTitleCode)TC0001584178 035 $a(PQKBWorkID)14866340 035 $a(PQKB)11496735 035 $a(DE-He213)978-3-319-23045-0 035 $a(MiAaPQ)EBC4068132 035 $a(PPN)190524456 035 $a(EXLCZ)993710000000494341 100 $a20151023d2016 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aPorosity $eEstablishing the Relationship between Drying Parameters and Dried Food Quality /$fby Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar, Richard J. Brown 205 $a1st ed. 2016. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2016. 215 $a1 online resource (81 p.) 225 1 $aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 300 $aDescription based upon print version of record. 311 $a3-319-23044-1 320 $aIncludes bibliographical references at the end of each chapters. 327 $aIntroduction -- Food as a Material -- Pore Formation and Evolution During Drying -- Factors Affecting Porosity -- Effect of Porosity on Drying Kinetics and Food Properties -- Relationship between Drying Conditions, Pore Characteristics and Food Quality -- Concluding Remarks. 330 $aThis Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered, including sensory and mechanical properties. The work looks closely at the relationship between drying conditions, pore characteristics, and dried food quality.   Porosity: Establishing the relationship between drying parameters and dried food quality looks at food from a material point of view, outlining water binding characteristics and structure homogenity. The Brief presents a comprehensive view of the factors affecting porosity in dried foods, from pressure and drying rate to temperature and coating treatment, and relates these to porosity effects during the five major drying processes. Moreover, this book discusses the effect of porosity on transfer mechanisms and quality attributes of food stuff. In conclusion, this work aims to establish the relationship between drying process, quality, and porosity in dried foods. 410 0$aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 606 $aFood?Biotechnology 606 $aBiochemistry 606 $aChemistry, Organic 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aBiochemistry, general$3https://scigraph.springernature.com/ontologies/product-market-codes/L14005 606 $aOrganic Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C19007 615 0$aFood?Biotechnology. 615 0$aBiochemistry. 615 0$aChemistry, Organic. 615 14$aFood Science. 615 24$aBiochemistry, general. 615 24$aOrganic Chemistry. 676 $a641.44 700 $aJoardder$b Mohammad U.H$4aut$4http://id.loc.gov/vocabulary/relators/aut$01060511 702 $aKarim$b Azharul$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aKumar$b Chandan$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aBrown$b Richard J$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910254046903321 996 $aPorosity$92518735 997 $aUNINA