Textu R Al Strategies

The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.

Few art critics in Western history have had the lasting international impact of philosopher and psychoanalyst Donald Kuspit. A student of Theodor Adorno, Kuspit introduced in the 1970s a new type of philosophical art criticism drawing on critical theory, phenomenology, and psychoanalysis. Dense and demanding, yet deft and incisive, this multifaceted art criticism has gained world renown for reasons that critics, art historians, and philosophers from around the world explain here. The first book about one of the most distinguished art critics in history, Dialectical Conversions is a searching survey of Kuspit's role in triggering several historic shifts within art criticism.

Music Theory operates with a number of fundamental terms that are rarely explored in detail. This book offers in-depth reflections on key concepts from a range of philosophical and critical approaches that reflect the diversity of the contemporary music theory landscape.

"Rock and Rhapsodies is the first book-length musicological study of British rock band Queen. It primarily addresses the material written, recorded, and released between 1973 and 1991. The text provides readers with a nuanced analytical account of the group's songs and illuminates the varied the stylistic and historical contexts in which Queen's music was created. The key conceptual basis for the analysis is an idiolect, which refers to the distinct musical style of a single artist. Having documented the key features of Queen's idiolect, the book further explores the nature of specific musical characteristic and uses them to respond to a range of wider analytical and discursive issues as pertaining to style, genre, form, time, voice, and historiography. Rock and Rhapsodies comprises twelve chapters. The introduction documents Queen's place in scholarly literature and unfolds the principal analytical methodology. The following three chapters address the structural details of Queen's idiolect and songs, before analyzing the voices of Queen's singers. The vocal techniques are related to discourses of authenticity and, in the case of Freddie Mercury, the queer voice. The five subsequent chapters identify the changing and myriad stylistic influences on Queen, as well as relate the band to the major rock movements of the 1970s: hard, glam, and progressive. The final chapter explores the replacement singers, Queen in wider popular media, and the influence of the band, since Mercury's death in 1991"--

Outstanding explorations of design concepts, principles, and processes This Second Edition of Introduction to Landscape Design offers even broader coverage of the environmental, human, technological, and aesthetic issues associated with landscape design than the first edition. Beginning with the way we perceive, manage, and design the landscape, it moves on to explore the forces that influence land design. An overview of landscape management, planning, and design includes a discussion of the roles and integration of the professions involved, modes of professional practice, and site scale design processes. The book explores the ecology of design and the integration of land design decisions into dynamic systems. This fully updated new edition: * Presents landscape design as a synergism of art and science * Addresses the interplay between buildings and sites * Provides insights into the breadth of people-environment relationships * Places special emphasis on our growing understanding of interrelationships between the landscape and human decisions A superb introduction for students as well as a useful reference for practicing professionals, this book is an excellent guide for anyone who wants to develop a better understanding of landscape design.

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.

In his third volume on musical expressive meaning, Robert S. Hatten examines virtual agency in music from the perspectives of movement, gesture, embodiment, topics, tropes, emotion, narrativity, and performance. Distinguished from the actual agency of composers and performers, whose intentional actions either create music as notated or manifest music as significant sound, virtual agency is inferred from the implied actions of those sounds, as they move and reveal tendencies within music-stylistic contexts. From our most basic attributions of sources for perceived energies in music, to the highest realm of our engagement with musical subjectivity, Hatten explains how virtual agents arose as distinct from actual ones, how unspecified actants can take on characteristics of (virtual) human agents, and how virtual agents assume various actorial roles. Along the way, Hatten demonstrates some of the musical means by which composers and performers from different historical eras have staged and projected various levels of virtual agency, engaging listeners imaginatively and interactively within the expressive realms of their virtual and fictional musical worlds.

Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods. The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included. This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.