{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":3,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":66,"n_cols":5,"rows_kept":66,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[2,4,2,5],[3,2,3,3],[4,2,4,3],[5,2,5,3],[6,2,6,3],[7,2,7,3],[8,2,8,3],[11,2,11,3],[12,2,12,3],[16,2,16,3],[18,2,18,3],[18,4,18,5],[19,2,19,3],[19,4,19,5],[20,2,20,3],[20,4,20,5],[21,2,21,3],[22,2,22,3],[23,2,23,3],[24,2,24,3],[32,2,32,3],[33,2,33,3],[37,2,37,3],[37,4,37,5],[38,2,38,3],[38,4,38,5],[39,2,39,3],[41,2,41,3],[47,2,47,3],[48,2,48,3],[49,2,49,3],[50,2,50,3],[53,2,53,3],[54,2,54,3],[58,2,58,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910452827303321"]
[null,null,"Autore",null,"Zimmermann Thomas Ede <1954->"]
[null,null,"Titolo",null,"Introduction to semantics [[electronic resource] ] : an essential guide to the composition of meaning / / by Thomas Ede Zimmermann, Wolfgang Sternefeld"]
[null,null,"Pubbl/distr/stampa",null,"Berlin ; ; Boston, : De Gruyter Mouton, c2013"]
[null,null,"ISBN",null,"3-11-031437-1"]
[null,null,"Descrizione fisica",null,"1 online resource (304 p.)"]
[null,null,"Collana",null,"Mouton Textbook"]
[null,null,"Disciplina",null,"420.1/43"]
[null,null,"Soggetti",null,"Semantics"]
[{"$nulls":4},"Semantics (Philosophy)"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Front matter -- Preface -- Contents -- Chapter 1: Literal Meaning -- Chapter 2: Lexical Semantics -- Chapter 3: Structural Ambiguity -- Chapter 4: Introducing Extensions -- Chapter 5: Composing Extensions -- Chapter 6: Quantifiers -- Chapter 7: Propositions -- Chapter 8: Intensions -- Chapter 9: Presuppositions -- Chapter 10: Compositional Variable Binding -- Solutions to the Exercises -- References -- Index"]
[null,null,null,"Sommario/riassunto","This textbook helps undergraduate students of language and linguistics taking their first steps in one of the core areas of grammar, introducing them to the basic ideas, insights, and techniques of contemporary semantic theory. Requiring no special background knowledge, the book starts with everyday observations about word meaning and use and then highlights the role of structure in the analysis of the meanings of phrases and clauses, zooming in on the fascinating and vexing question of how speakers manage to meaningfully communicate with sentences and texts they have never come across before. At the same time, the reader becomes acquainted with the modern, functionalist characterization of linguistic meaning in terms of reference (extension) and information (intension), and learns to apply technical tools from formal logic to analyzing the meaning of complex linguistic expressions as being composed by the meanings of their parts. Each of the nine main chapters contains a variety of exercises for self-study and classroom use, with model solutions in the appendix. Extensive English examples provide ample illustration."]
[null,"2.","Record Nr.",null,"UNINA9910715489203321"]
[null,null,"Autore",null,"Springer Charles A."]
[null,null,"Titolo",null,"A catalog of the Coleoptera of America north of Mexico : family: Byturidae / / by Charles A. Springer, Michael A. Goodrich ; prepared by Agricultural Research Service"]
[null,null,"Pubbl/distr/stampa",null,"[Washington, D.C.] : , : The Service, , 1991"]
[null,null,"Descrizione fisica",null,"1 online resource (x, 5 pages) : map"]
[null,null,"Collana",null,"Agriculture handbook ; ; no. 529-103"]
[null,null,"Soggetti",null,"Byturidae"]
[{"$nulls":4},"Beetles - North America"]
[{"$nulls":4},"Beetles - North America - Geographical distribution"]
[{"$nulls":4},"Beetles"]
[{"$nulls":4},"Beetles - Geographical distribution"]
[{"$nulls":4},"Classification"]
[{"$nulls":4},"Handbooks and manuals."]
[{"$nulls":4},"North America"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","\"October 1991.\""]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,"3.","Record Nr.",null,"UNINA9910828769903321"]
[null,null,"Titolo",null,"Advances in foodscience and technology . Volume 1 / / edited by Visakh P.M. ... [et al.]"]
[null,null,"Pubbl/distr/stampa",null,"Salem, Mass., : Scrivener Publishing"]
[{"$nulls":4},"Hoboken, N.J., : Wiley, c2013"]
[null,null,"ISBN",null,"9781118659120"]
[{"$nulls":4},"1118659120"]
[{"$nulls":4},"9781118659083"]
[{"$nulls":4},"1118659082"]
[{"$nulls":4},"9781118658802"]
[{"$nulls":4},"1118658809"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (326 p.)"]
[null,null,"Disciplina",null,"664/.07"]
[null,null,"Soggetti",null,"Food industry and trade"]
[{"$nulls":4},"Food - Analysis"]
[{"$nulls":4},"Food - Composition"]
[null,null,"Lingua di pubblicazione",null,"Tedesco"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Cover; Title Page; Copyright Page; Contents; Preface; List of Contributors; 1 Food Chemistry and Technology; 1.1 Food Security; 1.2 Nanotechnology in Food Applications; 1.3 Frozen Food and Technology; 1.4 Chemical and Functional Properties of Food Components; 1.5 Food: Production, Properties and Quality; 1.6 Safety of Enzyme Preparations Used in Food; 1.7 Trace Element Speciation in Food; 1.8 Bio-nanocomposites for Natural Food Packaging; References; 2 Food Security: A Global Problem; 2.1 Food Security: Definitions and Basic Concepts; 2.2 Main Causes of Food Insecurity; 2.2.1 Social Issues"]
[{"$nulls":4},"2.2.2 Economic Issues2.2.3 Environmental Issues; 2.3 The Food Insecurity Dimension; 2.3.1 Current Situation at Global Level; 2.3.2 The Food, Financial and Economic Crisis and Their Implications on Food Security; 2.3.3 The Last Concern: Food Prices Volatility; 2.3.4 The Food Sector Numbers: Trends in Global Food Production and Trade; 2.4 Conclusions; References; 3 Nanotechnology in Food Applications; 3.1 What is Nanotechnology?; 3.2 Food Formulations; 3.3 Food Packaging; 3.3.1 Enhanced Barrier Properties; 3.3.2 Active Packaging; 3.3.3 "]
[{"$nulls":4},"Intelligent Packaging"]
[{"$nulls":4},"3.4 Regulation Issues and Consumer PerceptionAcknowledgements; References; 4 Frozen Food and Technology; 4.1 Introduction; 4.2 Treatments: Pre-freezing; 4.2.1 Fruits and Vegetables; 4.2.2 Fish Products; 4.2.3 Meat Products; 4.3 Freezing Process; 4.4 Freezing Methods and Equipment; 4.4.1 Freezing by Contact with Cold Air; 4.4.2 Freezing by Contact with Cold Liquid; 4.4.3 Freezing by Contact with Cold Surfaces; 4.4.4 Cryogenic Freezing; 4.4.5 Combination of Freezing Methods; 4.4.6 Innovations in Freezing Processes; 4.4.7 Food Products and Freezing Methods"]
[{"$nulls":4},"4.5 Effect of Freezing and Frozen Storage on Food Properties4.5.1 Physical Changes; 4.5.2 Chemical Changes; 4.5.3 Microbiological Aspects; 4.6 Final Remarks; References; 5 Chemical and Functional Properties of Food Components; 5.1 Introduction; 5.2 Functional and Chemical Properties of Food Components; 5.2.1 Functional Foods: Historical Perspective and Definitions; 5.2.2 Legislation on Functional Food Claims; 5.2.3 Classification of Functional Foods; 5.2.4 Functional Properties of Food Components; 5.3 Nutritional Value and Sensory Properties of Food; 5.3.1 Nutritional Value of Food"]
[{"$nulls":4},"5.3.2 Sensory Properties of Food5.4 Postharvest Storage and Processing; 5.4.1 Bioactive Compounds Postharvest; 5.5 Conclusion; Acknowledgements; References; 6 Food: Production, Properties and Quality; 6.1 Introduction; 6.2 Food Production; 6.3 Factors Affecting Production and Improvement of Food; 6.3.1 Soil and Climate; 6.3.2 Population and Income Per Capita; 6.3.3 Technology; 6.3.4 Plant Source Foods; 6.3.5 Animal Source Foods; 6.4 Food Properties; 6.5 Food Quality; References"]
[{"$nulls":4},"7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food"]
[null,null,null,"Sommario/riassunto","This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications."]