Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Biolinguistics at the Cutting Edge
This book contains an updated discussion of the most relevant theoretical and methodological aspects, as well as the most important findings of biolinguistics. This field of linguistics is specifically concerned with the biological aspects of language. In doing so, the volume takes a timely look at the different angles of biolinguistics research, in particular considering its multidisciplinary, technical, theoretical, and applied approaches. The volume provides a comprehensive, in-depth, and state-of-the-art overview of the biolinguistics quest, bringing together the most outstanding contributions on exciting subfields such as language evolution, language acquisition, neuro- and psycholinguistics, or clinical linguistics.
Current Perspectives in Spanish Lexical Development
New quantitative methodology and the development of corpus and experimental linguistics tools have recently made researching lexical comprehension and production more accessible. While several tools and data sets are available in English (Coh-metrix, CELEX) and a few other languages, the development of resources and empirical research is still lacking in Spanish. This volume brings together original empirical research and theoretical perspectives that examine lexical development in Spanish L1, L2 and L3, with a focus on different teaching approaches and textbook coverage of Spanish lexicon in L2 curricula and the use of corpus linguistics in methodological investigations. Some questions addr...
Basic Protocols in Encapsulation of Food Ingredients
This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique. Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.
Statement of Disbursements of the House
Covers receipts and expenditures of appropriations and other funds.
Bibliographie linguistique de l'année 1997/Linguistic Bibliography for the Year 1997
Bibliographie linguistique/ Linguistic Bibliography is the annual bibliography of linguistics published by the Permanent International Committee of Linguists under the auspices of the International Council of Philosophy and Humanistic Studies of UNESCO. With a tradition of more than fifty years (the first two volumes, covering the years 1939-1947, were published in 1949-1950), Bibliographie linguistique is by far the most comprehensive bibliography in the field. It covers all branches of linguistics and related disciplines, both theoretical and descriptive, from all geographical areas, including less known and extinct languages, with particular attention to the many endangered languages of the world. Up-to-date information is guaranteed by the collaboration of some fifty contributing specialists from all over the world. With over 23,000 titles arranged according to a detailed state-of-the-art classification, Bibliographie linguistique remains the standard reference book for every student of language and linguistics.
The Use of Applied Technology in Team Sport
The use of technology within sport is well established, most professional sport teams engage in the use of electronic performance and tracking systems. This book is the first to offer a deep and structured examination of these technologies and how they are used in a team sport setting. The Use of Applied Technology in Team Sport describes and assists researchers, academics and professionals with understanding the methodology around applied technology in sport, examining what systems track players’ performance and who are the manufacturers that provide these systems. This new volume goes on to describe how to apply the systems, highlights the ways of reporting analysis information and helps the reader to know and understand the future avenues of research and development. The Use of Applied Technology in Team Sport is considered an essential guide for researchers, academics and students as well as professionals working in the areas of Applied Sport Science, Coaching, and subjects relating to Physiology, Biomechanics, Sports Engineering, Sports Technology and Performance Analysis in Sport.
Natural Food Additives
Although additives are regularly used in the food industry to improve the organoleptic properties or extend the shelf life of food products, some additives are known to be potentially hazardous if consumed in excess. Increasingly, consumers are avoiding these types of products, highlighting an overall trend toward developing a green and sustainable economy and the emergence of natural additives with equal or greater benefits than synthetic ones. This book is an introduction to the use of natural food additives. It includes eleven chapters that discuss emerging compounds used as food additives and active packaging, molecular gastronomy, enzyme production in the food industry, and much more.
Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.
BLL
None
