LEADER 06157nam 22009133u 450 001 9910143688303321 005 20210108153306.0 010 $a1-280-90104-7 010 $a9786610901043 010 $a0-470-11355-3 010 $a0-470-11354-5 035 $a(CKB)1000000000356813 035 $a(EBL)297306 035 $a(OCoLC)778207409 035 $a(SSID)ssj0000398372 035 $a(PQKBManifestationID)11295296 035 $a(PQKBTitleCode)TC0000398372 035 $a(PQKBWorkID)10361814 035 $a(PQKB)11471416 035 $a(MiAaPQ)EBC297306 035 $a(EXLCZ)991000000000356813 100 $a20131014d2007|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aHandbook of Food Products Manufacturing$b[electronic resource] $e2 Volume Set 210 $aHoboken $cWiley$d2007 215 $a1 online resource (2317 p.) 300 $aDescription based upon print version of record. 311 $a0-470-04964-2 327 $aHandbook of Food Products Manufacturing; Contents; PREFACE; CONTRIBUTORS LIST; CONTRIBUTORS; VOLUME 1; PART A: FOOD MANUFACTURING: BACKGROUND; Section I: Principles and Establishments Classification; 1. Fundamentals of Food Manufacturing; 2. Fermented Products and Their Manufacture; 3. Food Manufacturing in the United States: Standard Industrial Classification; Section II: Flavors: Food Processing, Product Developments, and Recent Advances; 4. Food Flavorings: Principles of Applications; 5. Product Development; 6. Extraction Modes; 7. Distillation and Drying; 8. Genetic Engineering 327 $a9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria10. Flavor Production by Solid and Liquid Fermentation; 11. Herbs, Spices, and Essential Oils; Section III: Food Sanitation and Establishment Inspection; 12. FDA GMPs, HACCP, and the Food Code; 13. Food Establishment Inspection; PART B: FOOD PRODUCTS MANUFACTURING; Section IV: Bakery Products; 14. Manufacturing of Bread and Bakery Products; 15. Muffins and Bagels; 16. Fundamentals of Cakes: Ingredients and Production; 17. Traditional Italian Products from Wheat and Other Starchy Flours; 18. Flavor Migration in Solid Food Matrices 327 $aSection V: Beverages19. Carbonated Beverages; 20. The Beer Brewing Process: Wort Production and Beer Fermentation; 21. Manufacture of Whisky; Section VI: Cereals: Rice and Noodles; 22. Rice-Based Products; 23. Asian (Oriental) Noodles and Their Manufacture; Section VII: Cheeses; 24. Cheddar and Related Hard Cheeses; 25. Pasteurized Process and Related Cheeses; 26. Cottage Cheese; 27. Cheese Varieties Made by Direct Acidification of Hot Milk; 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel; Section VIII: Confectionery; 29. Chocolate and Cocoa 327 $a30. Confectionery: Inspection and EnforcementSection IX: Fats and Oils; 31. Margarine and Dairy Spreads: Processing and Technology; 32. Cream Products; 33. Influence of Processing on Virgin Olive Oil Quality; Section X: Fruits and Fruit Juices; 34. Apple: Production, Chemistry, and Processing; 35. Strawberries and Blueberries: Phytonutrients and Products; 36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple; 37. Fruit Juices; 38. Dried Banana; 39. Fresh-Cut Fruits; Section XI: Functional Foods; 40. Functional Foods and Ingredients 327 $a41. Functional Foods: International Considerations42. Functional Foods Based on Dairy Ingredients; 43. Functional Properties of Milk Constituents; 44. Functional Foods Based on Meat Products; 45. Gluten-Free Cereal Products as a Functional Food; VOLUME 1 INDEX; VOLUME 2; PART B: FOOD PRODUCTS MANUFACTURING (CONTINUED); Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases; 46. Bioactive Peptides from Food Proteins; 47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects 327 $a48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds 330 $aThe Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. 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Volumen I ..$91538262 997 $aUNINA LEADER 04958oam 22007934a 450 001 9910309853803321 005 20251108110033.0 010 $a9780823285983 010 $a0823285987 010 $a9780823282050 010 $a0823282058 010 $a9780823282067 010 $a0823282066 024 7 $a10.1515/9780823282067 035 $a(CKB)4100000007178861 035 $a(MiAaPQ)EBC5607558 035 $a(StDuBDS)EDZ0002091450 035 $a(DE-B1597)555435 035 $a(DE-B1597)9780823282067 035 $a(OCoLC)1076879939 035 $a(MdBmJHUP)muse68806 035 $a(ScCtBLL)c0332e17-ab9b-41d5-8ad3-8587cb8eb5dd 035 $a(Perlego)867965 035 $a(Perlego)2329348 035 $a(oapen)doab31646 035 $a(ODN)ODN0012516900 035 $a(EXLCZ)994100000007178861 100 $a20180703d2019 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aCritical Rhythm$eThe Poetics of a Literary Life Form /$fBen Glaser and Jonathan Culler, editors 205 $aFirst edition. 210 $cFordham University Press$d2019 210 1$aNew York :$cFordham University Press,$d2019. 210 4$d©2019. 215 $a1 online resource (321 pages) 225 0 $aVerbal arts: studies in poetics 300 $aThis edition also issued in print: 2019. 311 08$a9780823282036 311 08$a0823282031 311 08$a9780823282043 311 08$a082328204X 320 $aIncludes bibliographical references and index. 327 $tFront matter --$tContents --$tIntroduction --$tWhy Rhythm? --$tWhat Is Called Rhythm? --$tSordello?s Pristine Pulpiness --$tTh e Cadence of Consent: Francis Barton Gummere, Lyric Rhythm, and White Poetics --$tContagious Rhythm: Verse as a Technique of the Body --$tConstructing Walt Whitman: Literary History and Histories of Rhythm --$tTh e Rhythms of the English Dolnik --$tHow to Find Rhythm on a Piece of Paper --$tPicturing Rhythm --$tBeyond Meaning: Differing Fates of Some Modernist Poets? Investments of Belief in Sounds --$tSapphic Stanzas: How Can We Read the Rhythm? --$tRhythm and Affect in ?Christabel? --$tAcknowledgments --$tList of Contributors --$tIndex --$tVerbal Arts: Studies in Poetics 330 $aThis book shows how rhythm constitutes an untapped resource for understanding poetry. Intervening in recent debates over formalism, historicism, and poetics, the authors show how rhythm is at once a defamiliarizing aesthetic force and an unstable concept. Distinct from the related terms to which it?s often assimilated?scansion, prosody, meter?rhythm makes legible a range of ways poetry affects us that cannot be parsed through the traditional resources of poetic theory.Rhythm has rich but also problematic roots in still-lingering nineteenth-century notions of primitive, oral, communal, and sometimes racialized poetics. But there are reasons to understand and even embrace its seductions, including its resistance to lyrical voice and even identity. Through exploration of rhythm?s genealogies and present critical debates, the essays consistently warn against taking rhythm to be a given form offering ready-made resources for interpretation. Pressing beyond poetry handbooks? isolated descriptions of technique or inductive declarations of what rhythm ?is,? the essays ask what it means to think rhythm.Rhythm, the contributors show, happens relative to the body, on the one hand, and to language, on the other?two categories that are distinct from the literary, the mode through which poetics has tended to be analyzed. Beyond articulating what rhythm does to poetry, the contributors undertake a genealogical and theoretical analysis of how rhythm as a human experience has come to be articulated through poetry and poetics. 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