The Texture Of The Lexicon
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The Texture Of The Lexicon
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Author : Ray Jackendoff
language : en
Publisher:
Release Date : 2020
The Texture Of The Lexicon written by Ray Jackendoff and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Grammar, Comparative and general categories.
In this volume, Ray Jackendoff and Jenny Audring embark on a major reconceptualisation of linguistic theory as seen through the lens of morphology. The framework integrates morphology into the overall architecture of language, enabling it to interact insightfully with phonology, syntax, semantics, and above all, the lexicon.
The Texture Of The Lexicon
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Author : Ray Jackendoff
language : en
Publisher: Oxford University Press, USA
Release Date : 2020
The Texture Of The Lexicon written by Ray Jackendoff and has been published by Oxford University Press, USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Grammar, Comparative and general categories.
This volume offers a major reconceptualization of linguistic theory through the lens of morphology, crucially collapsing the distinction between the lexicon and the grammar. This approach accounts for both productive and non-productive morphological phenomena, and moreover integrates linguistic theory into psycholinguistics and human cognition.
Modifying Food Texture
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Author : Jianshe Chen
language : en
Publisher: Woodhead Publishing
Release Date : 2015-05-23
Modifying Food Texture written by Jianshe Chen and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-23 with Technology & Engineering categories.
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods. Explores texture as an important aspect of consumer food acceptance and preference Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture
Machine Learning
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Author : Yagang Zhang
language : en
Publisher: BoD – Books on Demand
Release Date : 2010-02-01
Machine Learning written by Yagang Zhang and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-02-01 with Games & Activities categories.
Machine learning techniques have the potential of alleviating the complexity of knowledge acquisition. This book presents today’s state and development tendencies of machine learning. It is a multi-author book. Taking into account the large amount of knowledge about machine learning and practice presented in the book, it is divided into three major parts: Introduction, Machine Learning Theory and Applications. Part I focuses on the introduction to machine learning. The author also attempts to promote a new design of thinking machines and development philosophy. Considering the growing complexity and serious difficulties of information processing in machine learning, in Part II of the book, the theoretical foundations of machine learning are considered, and they mainly include self-organizing maps (SOMs), clustering, artificial neural networks, nonlinear control, fuzzy system and knowledge-based system (KBS). Part III contains selected applications of various machine learning approaches, from flight delays, network intrusion, immune system, ship design to CT and RNA target prediction. The book will be of interest to industrial engineers and scientists as well as academics who wish to pursue machine learning. The book is intended for both graduate and postgraduate students in fields such as computer science, cybernetics, system sciences, engineering, statistics, and social sciences, and as a reference for software professionals and practitioners.
Segmental Structure And Representations
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Author : Jeroen van de Weijer
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2023-03-20
Segmental Structure And Representations written by Jeroen van de Weijer and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-20 with Language Arts & Disciplines categories.
Representing Phonological Detail Part I: Segmental Structure and Representations Part II: Syllable, Stress and Sign Part I of Representing Phonological Detail focuses on the latest phonological research on a range of issues. The first main theme in this volume is vowel representation, with special attention paid to topics such as vowel harmony and other vocalic processes (e.g., historical umlaut, vowel epenthesis, and the representation of vowel quality and height). The second main theme is consonant representation and consonantal processes (including laryngeal phonology and stop insertion). Finally, the acquisition of phonology and the interface between phonology and morphosyntax are examined, attending in particular to boundary symbols, morphological blends, and the status of recursion in phonology and syntax.
Food Materials Science And Engineering
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Author : Bhesh Bhandari
language : en
Publisher: John Wiley & Sons
Release Date : 2012-07-30
Food Materials Science And Engineering written by Bhesh Bhandari and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-07-30 with Technology & Engineering categories.
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.
A Mind For Language
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Author : Harry van der Hulst
language : en
Publisher: Cambridge University Press
Release Date : 2023-09-21
A Mind For Language written by Harry van der Hulst and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-21 with Language Arts & Disciplines categories.
Illustrated with real-life examples throughout, this book provides a complete introduction to one of the most fundamental question about what it means to be human: how does human language arise in the mind? Theory is explained in an easy-to-understand way, making it accessible for students without a background in linguistics.
Textural Characteristics Of World Foods
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Author : Katsuyoshi Nishinari
language : en
Publisher: John Wiley & Sons
Release Date : 2020-03-09
Textural Characteristics Of World Foods written by Katsuyoshi Nishinari and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-09 with Technology & Engineering categories.
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.
Current Approaches To Syntax
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Author : András Kertész
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2019-05-06
Current Approaches To Syntax written by András Kertész and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-06 with Language Arts & Disciplines categories.
Even though the range of phenomena syntactic theories intend to account for is basically the same, the large number of current approaches to syntax shows how differently these phenomena can be interpreted, described, and explained. The goal of the volume is to probe into the question of how exactly these frameworks differ and what if anything they have in common.Descriptions of a sample of current approaches to syntax are presented by their major practitioners (Part I) followed by their metatheoretical underpinnings (Part II). Given that the goal is to facilitate a systematic comparison among the approaches, a checklist of issues was given to the contributors to address. The main headings are Data, Goals, Descriptive Tools, and Criteria for Evaluation. The chapters are structured uniformly allowing an item-by-item survey across the frameworks. The introduction lays out the parameters along which syntactic frameworks must be the same and how they may differ and a final paper draws some conclusions about similarities and differences.The volume is of interest to descriptive linguists, theoreticians of grammar, philosophers of science, and studies of the cognitive science of science.
Analysis Of Sensory Properties In Foods
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Author : Edgar Chambers IV
language : en
Publisher: MDPI
Release Date : 2019-08-23
Analysis Of Sensory Properties In Foods written by Edgar Chambers IV and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-23 with Technology & Engineering categories.
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.