This book focuses on abstract entity anaphora in argumentative texts with Asher’s (1993) Segmented Discourse Representation Theory (SDRT) as the theoretical framework, investigating its pragmatic features and exploring its referent interpretation. The data sources include more than 160,000-word argumentative texts (80,000-word English texts and 80,000-word Chinese ones) selected from newspapers, journals, and books in China and America. At first, a comparative study was done between Chinese and English argumentative texts so as to compare the pragmatic features of abstract entity anaphora in the two languages. Then, referent interpretation is explored within the SDRT framework. Although SDRT can account for most of the instances of abstract entity anaphora, it appears incompetent in dealing with some phenomena in the data of our study. Seven problems in SDRT were found, and corresponding solutions were proposed in an attempt to improve this theory. In general, this book has three aspects of significance. Firstly, it establishes abstract entity anaphora as an independent and a special kind of anaphora. Secondly, the research methods are the combination of empirical study and theoretical hypotheses as well as the coalescent of dynamic study and static study. Thirdly, the book is not limited to the application of SDRT to Mandarin Chinese and backward anaphora. Instead, based on the linguistic phenomena in the data, it challenges and improves the theory, and it even negates some aspects and meanwhile brings forward new solutions.

This book provides fundamentals, highlights recent developments and offers new perspectives relating to the use of electrolyzed water (EW) as an emerging user- and environmental-friendly broad-spectrum sanitizer, with particular focus on the food industry. It addresses the generation, inactivation, pesticide degradation and safety of food by EW, illustrates the mechanism of the germicidal action of EW and its antimicrobial efficacy against a variety of microorganisms in suspensions. In addition, the sanitizing effects of combining EW with various chemical and physical sanitizing technologies have been evaluated, and recent developments and applications of EW in various areas including fruits and vegetables, meat, aquatic products, environment sterilization, livestock and agriculture has been described. The book can be a go-to reference book of EW for: (1) Researchers who need to understand the role of various parameters in its generation, the bactericidal mechanism of EW and its wide applications for further research and development; (2) Equipment producers who need comprehensive understanding of various factors (e.g. type of electrolyte, flow rates of water and electrolyte) which govern the efficacy of EW and developing its generators; (3) Food processors who need good understanding of EW in order to implement it in the operations and supervisors who need to balance the advantages and limitations of EW and ensuring its safe use.

This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.

This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.