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This volume presents a multidisciplinary approach to narrative
engagement within the paradigms of cognitive linguistics, cognitive
narratology, and social-psychology. In their basic form, storyworld
possible selves, or SPSs, are blends resulting from the conceptual
integration of an intra- and an extra-diegetic perspectivizer. In
written narratives, SPS blends function as hybrid referents for a
variety of inclusive and ambiguous linguistic expressions, which
are here explored from the standpoint of interactional cognitive
linguistics, as instances of SPS objectification and
subjectification. The model also draws on character construction
and on the social-psychology notions of self-schemas and possible
selves. This allows an exploration of emotional responses to
narratives not just in terms of empathy or sympathy towards
fictional entities, but also in terms of narrative ethics and of
culturally determined and simultaneously idiosyncratic feelings of
personal relevance and self-transformation.
Legumes have high potential for improving the nutritional quality
of foods, but limited data on their bioactive compounds exists.
Results of clinical and epidemiological studies suggest that
natural antioxidants can protect us against oxidative stress that
is closely associated with cancer and cardiovascular disease.
Legumes are a valuable source of bioactive compounds such as
phenolic compounds, peptides and non-nutritional factors. They are
rich in several important micronutrients, including potassium,
magnesium, folate, iron, and zinc, and are an important source of
protein in vegetarian diets. They are among the only plant foods
that provide significant amounts of the amino acid, lysine.
Commonly consumed legumes are also rich in total and soluble fibre
as well as in resistant starch. This book provides a comprehensive
overview of the antioxidant activity and health aspects of legumes.
The international spread of contributors will describe the key
factors that influence consumer acceptance of legumes in the diet,
as well as the known functional properties of legumes and legume
based food products. It will serve as an excellent and up-to-date
reference for food scientists, food chemists, researchers in human
nutrition, dietetics and the chemistry of natural compounds.
Los aceros inoxidables austeniticos son ampliamente utilizados
debido a su gran resistencia a la corrosion y trabajabilidad. Sin
embargo, debido a su dureza relativamente alta, es a veces dificil
asegurar bastante formabilidad en el laminado y en el recocido. La
produccion de laminas de aceros inoxidables mas blandas seguramente
extendera el uso de estos aceros. Apuntando a este objetivo, se han
investigado los efectos de los elementos de aleacion en las
propiedades mecanicas de los aceros inoxidables austeniticos
estables. Los aceros inoxidables austeniticos metaestables, como se
ha indicado anteriormente, experimentan una transformacion de
austenita a martensita cuando se deforman. Esta transformacion, mas
el endurecimiento por deformacion de la austenita antes de la
transformacion y el efecto de fortalecimiento de la martensita
formada durante la transformacion, contribuyen apreciablemente a su
comportamiento plastico. Tambien se han investigado los efectos de
los elementos de aleacion en las propiedades mecanicas, y en el
fortalecimiento de la composicion austenita-martensita en este tipo
de aceros."
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