Relevant bibliographies by topics / Compound noun processing

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Compound noun processing'

Author: Grafiati
Published: 9 March 2023
Last updated: 11 March 2023

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Journal articles on the topic "Compound noun processing"

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Drieghe, Denis, Lei Cui, Guoli Yan, Xuejun Bai, Hui Chi, and Simon P. Liversedge. "The morphosyntactic structure of compound words influences parafoveal processing in Chinese reading." Quarterly Journal of Experimental Psychology 71, no. 1 (January 2018): 190–97. http://dx.doi.org/10.1080/17470218.2017.1307426.

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In an eye movement experiment employing the boundary paradigm, we compared parafoveal preview benefit during the reading of Chinese sentences. The target word was a two-character compound that had either a noun–noun or an adjective–noun structure each sharing an identical noun as the second character. The boundary was located between the two characters of the compound word. Prior to the eyes crossing the boundary, the preview of the second character was presented either normally or was replaced by a pseudocharacter. Previously, Juhasz, Inhoff, and Rayner observed that inserting a space into a normally unspaced compound in English significantly disrupted processing and that this disruption was larger for adjective–noun compounds than for noun–noun compounds. This finding supports the hypothesis that, at least in English, for adjective–noun compounds, the noun is more important for lexical identification than the adjective, while for noun–noun compounds, both constituents are similar in importance for lexical identification. Our results indicate a similar division of the importance of compounds in reading in Chinese as the pseudocharacter preview was more disruptive for the adjective–noun compounds than for the noun–noun compounds. These findings also indicate that parafoveal processing can be influenced by the morphosyntactic structure of the currently fixated character.
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SZPAKOWICZ, STAN, FRANCIS BOND, PRESLAV NAKOV, and SU NAM KIM. "On the semantics of noun compounds." Natural Language Engineering 19, no. 3 (May 3, 2013): 289–90. http://dx.doi.org/10.1017/s1351324913000090.

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The noun compound – a sequence of nouns which functions as a single noun – is very common in English texts. No language processing system should ignore expressions like steel soup pot cover if it wants to be serious about such high-end applications of computational linguistics as question answering, information extraction, text summarization, machine translation – the list goes on. Processing noun compounds, however, is far from trouble-free. For one thing, they can be bracketed in various ways: is it steel soup, steel pot, or steel cover? Then there are relations inside a compound, annoyingly not signalled by any words: does potcontainsoup or is it for cookingsoup? These and many other research challenges are the subject of this special issue.
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Juhasz, Barbara J., Alexander Pollatsek, Jukka Hyönä, Denis Drieghe, and Keith Rayner. "Parafoveal processing within and between words." Quarterly Journal of Experimental Psychology 62, no. 7 (July 2009): 1356–76. http://dx.doi.org/10.1080/17470210802400010.

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Parafoveal preview was examined within and between words in two eye movement experiments. In Experiment 1, unspaced and spaced English compound words were used (e.g., basketball, tennis ball). Prior to fixating the second lexeme, either a correct or a partial parafoveal preview (e.g., ball or badk) was provided using the boundary paradigm (Rayner, 1975). There was a larger effect of parafoveal preview on unspaced compound words than on spaced compound words. However, the parafoveal preview effect on spaced compound words was larger than would be predicted on the basis of prior research. Experiment 2 examined whether this large effect was due to spaced compounds forming a larger linguistic unit by pairing spaced compounds with nonlexicalized adjective–noun pairs. There were no significant interactions between item type and parafoveal preview, suggesting that it is the syntactic predictability of the noun that is driving the large preview effect.
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Lorenz, Antje, Andreas Mädebach, and Jörg D. Jescheniak. "Grammatical-gender effects in noun–noun compound production: Evidence from German." Quarterly Journal of Experimental Psychology 71, no. 5 (January 1, 2018): 1134–49. http://dx.doi.org/10.1080/17470218.2017.1310916.

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We examined how noun–noun compounds and their syntactic properties are lexically stored and processed in speech production. Using gender-marked determiner primes ( dermasc, diefem, dasneut [the]) in a picture naming task, we tested for specific effects from determiners congruent with either the modifier or the head of the compound target (e.g., Teemasckannefem [teapot]) to examine whether the constituents are processed independently at the syntactic level. Experiment 1 assessed effects of auditory gender-marked determiner primes in bare noun picture naming, and Experiment 2 assessed effects of visual gender-marked determiner primes in determiner–noun picture naming. Three prime conditions were implemented: (a) head-congruent determiner (e.g., diefem), (b) modifier-congruent determiner (e.g., dermasc), and (c) incongruent determiner (e.g., dasneuter). We observed a facilitation effect of head congruency but no effect of modifier congruency. In Experiment 3, participants produced novel noun–noun compounds in response to two pictures, demanding independent processing of head and modifier at the syntactic level. Now, head and modifier congruency effects were obtained, demonstrating the general sensitivity of our task. Our data support the notion of a single-lemma representation of lexically stored compound nouns in the German production lexicon.
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Kuperman, Victor, and Avital Deutsch. "Morphological and visual cues in compound word reading: Eye-tracking evidence from Hebrew." Quarterly Journal of Experimental Psychology 73, no. 12 (July 20, 2020): 2177–87. http://dx.doi.org/10.1177/1747021820940297.

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Hebrew noun–noun compounds offer a valuable opportunity to study the long-standing question of how morphologically complex words are processed during reading. Specifically, in some morpho-syntactic environments, the first (head) noun of a compound carries a suffix—a clear orthographic marker of being part of a compound—whereas in others it is homographic with a stand-alone noun. In addition to this morphological cue, Hebrew occasionally employs hyphenation as a visual signal that two nouns, which are typically separated by a space, are combined in a compound. In a factorial design, we orthogonally manipulated the morphological and the visual cues and recorded eye movements of 75 proficient Hebrew readers while they read sentences with embedded compounds. The effect of hyphenation on reading times was inhibitory. This slow-down was significantly weaker in compounds where the syntactic relation between constituents was overtly marked by a suffix compared with compounds without a morphological marker. We interpret these findings as evidence that hyphenation is largely a redundant cue but morphological markers of compounding are psychologically valid cues for semantic integration of compounds. We discuss the implications of this finding for accounts of morphological processing.
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YOON, JUNTAE. "Compound noun segmentation based on lexical data extracted from corpus." Natural Language Engineering 7, no. 2 (June 2001): 167–85. http://dx.doi.org/10.1017/s1351324901002637.

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Compound noun segmentation is one of the crucial problems in Korean language processing because a series of nouns in Korean may appear without space in real text, which makes it difficult to identify its morphological constituents. This paper presents an effective method of Korean compound noun segmentation based on lexical data extracted from a corpus. The segmentation consists of two tasks: First, it uses a Hand-Build Segmentation Dictionary (HBSD) to segment compound nouns which frequently occur or need an exceptional process. Second, a segmentation algorithm using data from a corpus is proposed, where simple nouns and their frequencies are stored in a Simple Noun Dictionary (SND) for segmentation. The analysis is executed based on modified tabular parsing using min-max operation. Our experiments have shown a very effective accuracy rate of about 97.29%, which turns out to be very effective.
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Stemberger, Joseph Paul. "Phonological reduction in the first part of noun compounds." Phonological and Phonetic considerations of Lexical Processing 8, no. 3 (December 31, 2013): 320–38. http://dx.doi.org/10.1075/ml.8.3.03ste.

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Regular plural nouns rarely appear as the first member of a compound noun in English under any circumstances, while irregular plurals are more likely under certain conditions. One explanation holds that this is a consequence of the fundamentally different ways in which regular and irregular plurals are stored and processed, while an alternative explanation suggests that it may be rooted in phonological differences between regular and irregular forms. If the first part of a compound is phonologically restricted, the restrictions may interact with lexical access in a way that disfavors regular plurals (especially given that plurals of any sort are of low frequency in the first part of a compound, so processing is far from ceiling). This paper provides evidence from a case study of one child that the first part of a compound can be phonologically restricted compared to nouns when they appear as independent words. The data address compounds whose first elements are monomorphemic nouns, rather than plurals, but document the existence of phonological restrictions within compounds for at least one child This existence proof strengthens the hypothesis that differences between regular and irregular forms may derive partly from differences in phonological structure.
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Ji, Hongbo, and Christina L. Gagné. "Lexical and relational influences on the processing of Chinese modifier-noun compounds." Mental Lexicon 2, no. 3 (December 7, 2007): 387–417. http://dx.doi.org/10.1075/ml.2.3.05ji.

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The data from three experiments indicate that recent exposure to a similar Chinese modifier­-noun compound (e.g., 书柜, book cabinet or 饼店, cookie store) influences the ease of processing a subsequent compound (e.g., 书店, book store) by increasing the availability of the lexical entries for the individual constituents, and by altering the availability of the relation (e.g., noun FOR modifier) used to bind the two constituents. The results imply that theories and models about compound processing should take the representation of relational information into account and should be able to accommodate the influence of relation availability.
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Koester, Dirk, Th C. Gunter, S. Wagner, and A. D. Friederici. "Morphosyntax, Prosody, and Linking Elements: The Auditory Processing of German Nominal Compounds." Journal of Cognitive Neuroscience 16, no. 9 (November 2004): 1647–68. http://dx.doi.org/10.1162/0898929042568541.

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The morphosyntactic decomposition of German compound words and a proposed function of linking elements were examined during auditory processing using event-related brain potentials. In Experiment 1, the syntactic gender agreement was manipulated between a determiner and the initial compound constituent (the “nonhead” constituent), and between a determiner and the last constituent (“head”). Although only the head is (morpho)syntactically relevant in German, both constituents elicited a left-anterior negativity if its gender was incongruent. This strongly suggests that compounds are morphosyntactically decomposed. Experiment 2 tested the function of those linking elements which are homophonous to plural morphemes. It has been previously suggested that these indicate the number of nonhead constituents. The number agreement was manipulated for both constituents analogous to Experiment 1. Number-incongruent heads, but not nonhead constituents, elicited an N400 and a subsequent broad negativity, suggesting that linking elements are not processed as plural morphemes. Experiment 3 showed that prosodic cues (duration and fundamental frequency) are employed to differentiate between compounds and single nouns and, thereby, betwen linking elements and plural morphemes. Number-incongruent words elicited a broad negativity if they were produced with a single noun prosody; the same words elicited no event-related potential effect if produced with a compound prosody. A dual-route model can account for the influence of prosody on morphosyntactic processing.
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Mukherjee, Prasenjit, Atanu Chattopadhyay, Baisakhi Chakraborty, and Debashis Nandi. "Natural language query handling using extended knowledge provider system." International Journal of Knowledge-based and Intelligent Engineering Systems 25, no. 1 (April 9, 2021): 1–19. http://dx.doi.org/10.3233/kes-210049.

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Extraction of knowledge data from knowledge database using natural language query is a difficult task. Different types of natural language processing (NLP) techniques have been developed to handle this knowledge data extraction task. This paper proposes an automated query-response model termed Extended Automated Knowledge Provider System (EAKPS) that can manage various types of natural language queries from user. The EAKPS uses combination based technique and it can handle assertive, interrogative, imperative, compound and complex type query sentences. The algorithm of EAKPS generates structure query language (SQL) for each natural language query to extract knowledge data from the knowledge database resident within the EAKPS. Extraction of noun or noun phrases is another issue in natural language query processing. Most of the times, determiner, preposition and conjunction are prefixed to a noun or noun phrase and it is difficult to identify the noun/noun phrase with prefix during query processing. The proposed system is able to identify these prefixes and extract exact noun or noun phrases from natural language queries without any manual intervention.
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Dissertations / Theses on the topic "Compound noun processing"

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MARELLI, MARCO. "The mental representation of compound nouns: evidendence from neuro and psycholinguistic studies." Doctoral thesis, Università degli Studi di Milano-Bicocca, 2012. http://hdl.handle.net/10281/28072.

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There is a general debate as to whether constituent representations are accessed in compound processing, and which compound properties (e.g., headedness, semantic transparency) would influence this parsing procedure. This thesis investigates the mental representation of compound nouns in a series of six studies exploiting the properties of the Italian language, in the fields of both psycholinguistics and cognitive neuropsychology. First, effects related to the compound structure were investigated in the context of neglect dyslexia (Chapter 1). Second, converging evidence in favor of the headedness effect was sought in a constituent-priming experiment on normal participants (Chapter 2) and through the assessment of compound naming errors in patients suffering from aphasia (Chapter 3). Third, the access to grammatical properties of the constituents was studied in a single case study on deep dyslexia (Chapter 4). Fourth, the role of compound semantic transparency was investigated by assessing constituent frequency effects in both lexical decision latencies (Chapter 5) and fixation durations during compound-word reading (Chapter 6). The results indicate that the variables related to the whole compound (i.e., compound headedness, whole-word frequency and semantic transparency) play a crucial role in word processing, but also that constituent representations are accessed. To explain the observed effects a model will be proposed, positing both a multiple-lemma representation of compound words and a parallel procedure dedicated to the conceptual combination of compound constituents.
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Arcara, Giorgio. "NEURAL CORRELATES OF MORPHOLOGICAL PROCESSING: THE CASE OF ITALIAN NOUN-NOUN COMPOUNDS." Doctoral thesis, Università degli studi di Padova, 2010. http://hdl.handle.net/11577/3426958.

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Noun-Noun compounding is a particular case in Italian morphology. Its peculiarity resides mostly on the ambiguity of head position. Generally, in a given language, the head of a compound (the word of the compound that determines semantic, syntactic and lexical feature of the whole compounds) is always in the same position. However Italian compounds can be both right and left headed. How the cognitive system faces this ambiguity? How words with different headedness are represented in the lexicon? When information about head position is accessed? How the information about headedness is encoded? Two psychophysiological studies and two neuropsychological studies have been carried out in order to answer to these questions. Results from all Experiments suggest that Headedness is indeed a feature that plays an important role in compound processing. Head can be seen as property that in the lexicon emerges from complex interaction of lexical, morpho-semantic and morpho-syntactic features. Through the activation of this information, the cognitive system is able to accomplish the task of dealing with compound with different head position.
I composti Nome-Nome rappresentano un caso particolare nella morfologia Italiana. La loro peculiarità risiede soprattutto nell'ambiguità associata alla posizione della testa. In genere in una lingua, la testa di un composto (la parola del composto che determina principalmente le caratteristiche semantiche, sitattiche e lessicale del composto intero) è sempre in una determinata posizione. I composti Italiani possono avere la testa sia a destra che a sinistra. Come viene affrontata questa ambiguità? Come le parole con testa in differenti posizioni sono rappresentate nel lessico. Quanto avviene l’accesso alle informazioni sulla testa? Come è codificata l’informazione sulla testa? Due esperimenti di neuropsicologia e due esperimenti di psicofisiologia sono stati condotti con l’obiettivo di rispondere a queste domande. I risultati degli esperimenti suggeriscono che la testa è una caratteristica con un ruolo fondamentale nell’elaborazione lessicale. La testa può essere considerata come una proprietà che emerge dall’interazione di aspetti lessicali, morfo-sintattici e morfo-semantici. Grazie all’attivazione di queste informazioni il sistema cognitivo è in grado di elaborare stimoli con testa in posizioni differenti.
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Salinas-Roca, Blanca. "Preserving natural attributes of mango products by non-thermal technologies." Doctoral thesis, Universitat de Lleida, 2017. http://hdl.handle.net/10803/405840.

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Els consumidors demanden nous productes a base de fruites -com els a punt per menjar-, segurs, saludables i amb propietats similars als naturals. L’objecte d’estudi d’aquesta tesi doctoral fou avaluar l’impacte de tractaments no tèrmics en propietats de qualitat de diversos productes de mango: tallat, suc i puré. Per una banda, l’efecte de diferents recobriments a base de polisacàrids, alginat (AL), quitosan (CH), pectina (PE) i carboximetilcel·lulosa (CMC), es va avaluar en la conservació de la qualitat del mango tallat. També, l’efecte dels polsos de llum (PL) combinats amb el recobriment AL i la immersió en àcid màlic (MA) va permetre allargar la conservació dels atributs naturals durant 14 dies. D’altra banda, es va estudiar la influència dels polsos elèctrics d’alta intensitat de camp HIPEF a 35 kV/cm, 4 μs- pols bipolar, 200 Hz i 50- 2000 μs en la reducció de població de Listeria innòcua, l’activitat enzimàtica, les propietats sensorials així com el contingut de bioactius. En aquest sentit el contingut de fenols en el suc tractat per HIPEF (1800 μs) va millorar després de 59 dies. Finalment, es va estudiar l’impacte del tractament d’alta pressió hidrostàtica (HHP) (400, 450, 500 MPa durant 0 a 16 min a 34 o 59°C) en les propietats fisicoquímiques i enzimàtiques, com també en el contingut de compostos bioactius del puré de mango. Aquesta investigació mostra la viabilitat de la conservació dels derivats de fruita mitjançant tecnologies no tèrmiques.
Consumers are currently demanding safe, healthy and novel fruit products, such as ready-to-eat, with natural attributes. Therefore, the aim of the present doctoral thesis was to assess the impact of non-thermal treatments on quality properties of various mango products: fresh-cut, juice and puree. On one hand, the effect of different polysaccharide-based coatings, alginate (AL), chitosan (CH), pectin (PE) and carboxymethylcellulose (CMC) was evaluated on the quality preservation of fresh-cut mango. Also in fresh-cut mango, the effect of pulsed light (PL) combined with AL coating and malic acid (MA) dipping extended preservation of natural attributes throughout 14 days. On the other hand, the influence of high intensity pulsed electric fields (HIPEF) at 35 kV/cm, 4 μs- bipolar pulses, 200 Hz and 50-2000 μs in mango juice was studied in the reduction of Listeria innocua population, enzymatic activities, physicochemical and sensorial attributes as well as the content of bioactive compounds. In this sense, phenolic content in mango juice treated with HIPEF (1800 μs) was improved after 59 days. Finally, the impact of high hydrostatic pressure (HHP) treatments (400, 450, 500 MPa for 0 to 16 min at 34 or 59°C) on physicochemical, enzymatic properties and bioactive compounds of mango puree was observed. This research reveals the feasibility of preserving fruit products by non-thermal technologies.
Los consumidores piden nuevos productos a base de frutas, como los listos para el consumo, seguros, saludables y con propiedades similares a los naturales. Por lo tanto, el objeto de estudio de la presente tesis doctoral fue evaluar el impacto de tratamientos no térmicos en la calidad de diversos productos de mango: cortado, zumo y puré. Por un lado, el efecto de diferentes recubrimientos a base de polisacáridos, alginato (AL), quitosano (CH), pectina (PE) y carboximetilcelulosa (CMC) se evaluó en la conservación de la calidad del mango cortado. También, el efecto de los pulsos de luz (PL) combinado con el recubrimiento AL y la inmersión en ácido málico (MA) permitió alargar la conservación de los atributos naturales durante 14 días. Por otro lado, se estudió en el zumo de mango la influencia de los pulsos eléctricos de alta intensidad de campo (HIPEF) a 35 kV/cm, 4 μs- pulso bipolar, 200 Hz y 50- 2000 μs en la reducción de población de Listeria innocua, la actividad enzimática, las propiedades sensoriales así como el contenido de bioactivos. En este sentido el contenido de fenoles en el zumo de mango tratado por HIPEF (1800 μs) mejoró después de 59 días. Finalmente, el impacto del tratamiento por alta presión hidrostática (HHP) (400, 450, 500 MPa de 0 a 16 min a 34 o 59°C) se observó en las propiedades fisicoquímicas y enzimáticas y en el contenido de compuestos bioactivos en el puré de mango. La presente investigación muestra la viabilidad de la conservación de derivados de frutas mediante tecnologías no térmicas.
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Books on the topic "Compound noun processing"

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Benczes, Reka. Creative Compounding in English: The Semantics of Metaphorical and Metonymical Noun-Noun Combinations (Human Cognitive Processing). John Benjamins Publishing Co, 2006.

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Jarema, Gonia, and Gary Libben. Representation and Processing of Compound Nouns. Oxford University Press, 2006.

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Book chapters on the topic "Compound noun processing"

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Park, Seong-Bae, Jeong-Ho Chang, and Byoung-Tak Zhang. "Korean Compound Noun Decomposition Using Syllabic Information Only." In Computational Linguistics and Intelligent Text Processing, 146–57. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-540-24630-5_18.

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Mathur, Prashant, and Soma Paul. "Integration of a Noun Compound Translator Tool with Moses for English-Hindi Machine Translation and Evaluation." In Computational Linguistics and Intelligent Text Processing, 60–71. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-28601-8_6.

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Kuczok, Marcin. "The interplay of metaphor and metonymy in English noun+noun compounds." In Human Cognitive Processing, 193–210. Amsterdam: John Benjamins Publishing Company, 2016. http://dx.doi.org/10.1075/hcp.54.10kuc.

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Peñas, Anselmo, and Ekaterina Ovchinnikova. "Unsupervised Acquisition of Axioms to Paraphrase Noun Compounds and Genitives." In Computational Linguistics and Intelligent Text Processing, 388–401. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-28604-9_32.

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Haddad, Hatem, and Chedi Bechikh Ali. "Performance of Turkish Information Retrieval: Evaluating the Impact of Linguistic Parameters and Compound Nouns." In Computational Linguistics and Intelligent Text Processing, 381–91. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-54903-8_32.

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Ikehara, Satoru, Masato Tokuhisa, Jin’ichi Murakami, Masashi Saraki, Masahiro Miyazaki, and Naoshi Ikeda. "Pattern Dictionary Development Based on Non-compositional Language Model for Japanese Compound and Complex Sentences." In Computer Processing of Oriental Languages. Beyond the Orient: The Research Challenges Ahead, 509–19. Berlin, Heidelberg: Springer Berlin Heidelberg, 2006. http://dx.doi.org/10.1007/11940098_54.

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Ampofo, Josephine, and Michael Ngadi. "Novel Non-Thermal Processing Technologies: Impact on Food Phenolic Compounds during Processing." In Phenolic Compounds [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98688.

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In recent times, food consumption has advanced beyond simply meeting growth and development needs to include the supply of ingredients that can protect against diseases. Among such non-nutritive ingredients are phenolic compounds. These are benzene-ringed secondary metabolites produced in plants upon exposure to environmental stress. Previous studies have linked phenolic compounds to bioactive benefits (e.g., antioxidative, anti-inflammatory, and anti-cancer) with these bioactivities dependent on their biochemical structure and concentrations of individual phenolic compounds present in the food system. However, majority of plant foods are thermally processed into ready-to-eat forms, with these processing methods potentially altering the structure and subsequent bioactivities of endogenous phenolic compounds. Thus, the aim of this chapter is to highlight on emerging non-thermal novel technologies (such as pulsed electric field, radiation, ultrasonication, high hydrostatic pressure processing and high pressure carbon dioxide processing) that can be exploited by the food industry to preserve/enhance bioactivities of phenolic compounds during processing.
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Rangaraj, Lingappa, Canchi Divakar, and Vikram Jayaram. "Processing of Ultra-High Temperature Ceramics for Hostile Environments." In MAX Phases and Ultra-High Temperature Ceramics for Extreme Environments, 100–124. IGI Global, 2013. http://dx.doi.org/10.4018/978-1-4666-4066-5.ch004.

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A detailed review of the processing of zirconium, hafnium, and tantalum based boride-carbide-nitride composites is presented. The processing methodology and important steps involved in producing a pore-free microstructure are reported. The effect of addition of secondary and ternary compounds on densification is highlighted as is the reactive processing of ultra-high temperature ceramics (UHTCs) based on zirconium carbide through the formation of a transient non-stoichiometric carbide and transient liquid phase, which enable densification at much lower temperatures. The reactive processing method is promising in that it readily leads to variation in the composition of secondary/ternary non-oxide phases in the composites as well as the incorporation of fibres which may otherwise degrade. Since the processing temperatures are lower, the grain size obtained after densification is finer and may lead to better mechanical properties (hardness, fracture toughness, and strength). Processing of fibre based composites with boride particulates and silicon carbide through the ceramic precursor route are also discussed.
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Tallon, Stephen, and Teresa Moreno. "Liquid–Liquid Extraction." In Chemical Processes for a Sustainable Future, 503–51. The Royal Society of Chemistry, 2014. http://dx.doi.org/10.1039/bk9781849739757-00503.

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Liquid–liquid extraction is an effective contacting method for mass transfer operations in a wide range of industrial processing operations. Evaluated using green chemistry criteria there is potential to reduce the environmental impact and energy cost of current and emerging manufacturing processes through selection of solvent systems that are non-toxic and are efficient and selective at fractionating target compounds. This chapter describes the key elements of liquid–liquid extraction processes and the criteria against which they should be evaluated. Current trends in process design and solvent selection are described, including the use of novel supercritical, ionic liquid and two-phase aqueous solvents. Examples are given of research in the extraction of organic compounds from microbiological systems which exemplify many green chemistry drivers towards low energy use, low environmental impact, and products that do not contain hazardous or undesirable artefacts of processing.
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Rodríguez Valerón, Nabila, Diego Prado Vásquez, and Rasmus Munk. "Pinaceae Species: Spruce, Pine and Fir as a New Culinary Herb and Spice." In Herbs and Spices - New Processing Technologies. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99280.

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The Pinaceae family has traditionally been used as medicine, resorted to as a famine food and for ornamental purposes as Christmas trees. In the last few years numerous restaurants have been using different species of Pinaceae family as a garnish or an aromatic spice, using them in different culinary applications like oils and infusions to flavor dressings and broths. Abies grandis (Grand fir), Pseudotsuga menziesii (Douglas fir), Pinus sylvestris (Scots pine) and Picea abies (Norway spruce) were researched on taxonomy, habitats and non-edible uses, culinary traditions, health and nutritional properties, aroma profile. The main compounds in Pinaceae family are monoterpenes, oxygenated monoterpenes, sesquiterpenes, oxygenate sesquiterpenes, diterpenes and hydrocarbons, especially α-β-pinene, limonene, α-terpinene, and even bornyl acetate, responsible for aroma compounds such as citrusy-, woody-, herbal-, or piney aromas. Modern gastronomy uses, sensory analysis and culinary applications were applied for demonstrating the possibilities on modern culinary application in this novel yet traditional spice.
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Conference papers on the topic "Compound noun processing"

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DeCat, Cecile, Harald Baayen, and Ekaterini Klepousniotou. "Electrophysiological correlates of noun-noun compound processing by non-native speakers of English." In Proceedings of the First Workshop on Computational Approaches to Compound Analysis (ComAComA 2014). Stroudsburg, PA, USA: Association for Computational Linguistics and Dublin City University, 2014. http://dx.doi.org/10.3115/v1/w14-5705.

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Fares, Murhaf, Stephan Oepen, and Erik Velldal. "Transfer and Multi-Task Learning for Noun–Noun Compound Interpretation." In Proceedings of the 2018 Conference on Empirical Methods in Natural Language Processing. Stroudsburg, PA, USA: Association for Computational Linguistics, 2018. http://dx.doi.org/10.18653/v1/d18-1178.

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Garcia, Marcos, Tiago Kramer Vieira, Carolina Scarton, Marco Idiart, and Aline Villavicencio. "Assessing the Representations of Idiomaticity in Vector Models with a Noun Compound Dataset Labeled at Type and Token Levels." In Proceedings of the 59th Annual Meeting of the Association for Computational Linguistics and the 11th International Joint Conference on Natural Language Processing (Volume 1: Long Papers). Stroudsburg, PA, USA: Association for Computational Linguistics, 2021. http://dx.doi.org/10.18653/v1/2021.acl-long.212.

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Kim, Su Nam, and Timothy Baldwin. "An unsupervised approach to interpreting noun compounds." In 2008 International Conference on Natural Language Processing and Knowledge Engineering (NLP-KE). IEEE, 2008. http://dx.doi.org/10.1109/nlpke.2008.4906804.

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Carter, David, Jaan Kaja, Leonardo Neumeyer, Manny Rayner, Fuliang Weng, and Mats Wiren. "Handling compound nouns in a Swedish speech-understanding system." In 4th International Conference on Spoken Language Processing (ICSLP 1996). ISCA: ISCA, 1996. http://dx.doi.org/10.21437/icslp.1996-7.

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Zebiri, Khaled, Faouzi Soltani, and Amar Mezache. "Robust non parametric CFAR detector in compound Gaussian clutter." In 2017 3rd International Conference on Frontiers of Signal Processing (ICFSP). IEEE, 2017. http://dx.doi.org/10.1109/icfsp.2017.8097143.

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Lange, S., G. Forster, and J. Schein. "Gas Flow Drift Velocity Measurement on Plasma Spray Torches." In ITSC2008, edited by B. R. Marple, M. M. Hyland, Y. C. Lau, C. J. Li, R. S. Lima, and G. Montavon. Verlag für Schweißen und verwandte Verfahren DVS-Verlag GmbH, 2008. http://dx.doi.org/10.31399/asm.cp.itsc2008p1305.

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Abstract In thermal spray processes fast gas flows are used to accelerate and melt the coating compound materials. The kinetic energy transferred to the particles by the gas flow depends on the velocity of the jet, which thus becomes an important parameter for coating formation. This paper describes a non-contact technique for measuring the drift velocity in those flows. This technique is based on the additional wavelength shift induced by the gas flow for non resonant light scattering. This shift of the order 1 pm is detected by an interferometer composed of two mechanical tilted plates, such that the wavelength of the scattered light can be easily obtained from the location of the maxima in the corresponding Airy profile paired with an MCP-CCD camera, to enhance sensitivity and processing speed. The experimental setup will be described and first results shown.
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Alipoormolabashi, Pegah, and Sabine Schulte im Walde. "Variants of Vector Space Reductions for Predicting the Compositionality of English Noun Compounds." In Proceedings of the The Fourth Widening Natural Language Processing Workshop. Stroudsburg, PA, USA: Association for Computational Linguistics, 2020. http://dx.doi.org/10.18653/v1/2020.winlp-1.13.

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Pakhomov, V. I., D. V. Rudoy, T. A. Maltseva, N. A. Kulikova, and N. T. Ugrekhelidze. "ANALYSIS OF THE INFLUENCE OF MICROWAVE PROCESSING ON THE CONTENT OF NON-REPLACEABLE AMINO ACIDS IN COMBINE FEEDS." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.34-37.

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The article presents the results of a study of the effect of micronization of feed samples on proteinogenic amino acids, such as: arginine, lysine, tyrosine, phenylalanine, histidine, leucine-isoleucine, methionine, valine, proline, tyrosine, serine, alanine. The optimal parameters of the micronization of compound feeds are substantiated in order to increase the digestibility of compound feeds and disinfection.
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Beneventano, Domenico, Sonia Bergamaschi, and Serena Sorrentino. "Extending WordNet with compound nouns for semi-automatic annotation in data integration systems." In 2009 International Conference on Natural Language Processing and Knowledge Engineering (NLP-KE). IEEE, 2009. http://dx.doi.org/10.1109/nlpke.2009.5313842.

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Reports on the topic "Compound noun processing"

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Rouseff, Russell L., and Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, September 2002. http://dx.doi.org/10.32747/2002.7585191.bard.

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Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and storage. 2. Determination of thiamine and carotenoid thermal decomposition and Strecker degradation pathways in model solutions as possible precursors for the unidentified off-flavors. 3. Evaluate the effectiveness of an "electronic nose" to differentiate the headspace aromas of from untreated and heat pasteurized orange and grapefruit juices. 4. Use model systems of citrus juices to investigate the three possible precursor pathways (from 2) for flavor impact compounds formed or lost during pasteurization or storage. RESULTS - The components responsible for citrus storage off flavors and their putative precursors have now been identified. Certain carotenoids (b-carotene) can thermally degrade to produce b-ionone and b-damascenone which are floral and tobacco smelling respectively. Our GC-O and sensory experiments indicated that b-damascenone is a potential storage off-flavor in orange juice. Thiamine (Vitamin B1) degradation produces 2-methyl-3-furan thiol, MFT, and its dimer bis(2- methyl-3-furyl) disulfide which both produce meaty, savory aromas. GC-O and sensory studies indicated that MFT is another storage off-flavor. Methional (potato aroma) is another off flavor produced primarily from the reaction of the native amino acid, methionine, and oxidized ascorbic acid (vitamin C). This is a newly discovered pathway for the production of methional and is more dominant in juices than the classic Maillard reaction. These newly identified off flavors diminish the flavor quality of citrus juices as they distort the flavor balance and introduce non-typical aromas to the juice flavor profile. In addition, we have demonstrated that some of the poor flavor quality citrus juice found in the market place is not only from the production of these and other off flavors but also due to the absence of desirable flavor components including several potent aldehydes and a few esters. The absence of these compounds appears to be due to incomplete flavor volatile restoration after the making of juice concentrates. We are the first to demonstrate that not all flavor volatiles are removed along with water in the production of juice concentrate. In the case of grapefruit juice we have documented which flavor volatiles are completely removed, which are partially removed and which actually increase because of the thermal process. Since more that half of all citrus juices is made into concentrate, this information will allow producers to more accurately restore the original flavor components and produce a juice with a more natural flavor. IMPLICATIONS - We have shown that the aroma of citrus juices is controlled by only 1-2% of the total volatiles. The vast majority of other volatiles have little to no direct aroma activity. The critical volatiles have now been identified. The ability to produce high quality citrus juices requires that manufacturers know which chemical components control aroma and flavor. In addition to identifying the critical flavor components (both positive and negative), we have also identified several precursors. The behavior of these key aroma compounds and their precursors during common manufacturing and storage conditions has been documented so manufacturers in Israel and the US can alter production practices to minimize the negative ones and maximize the positive ones.
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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, October 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resultantpapers were appraised for relevance to AMR and SPMMP. Consideration was made that the appraisal scores, undertaken by different reviewers, were consistent. Appraisal reduced the 11,000 initially identified documents to 74, which indicated that literature relating to AMR and SPMMP was not plentiful. A wide range of laboratory methods and breakpoint values (i.e. the concentration of antimicrobial used to assess sensitivity, tolerance or resistance) were used for the isolation of AMR bacteria.The identified papers provided evidence that AMR bacteria could be routinely isolated from SPMMP. There was no evidence that either confirmed or refuted that genetic materials capable of increasing AMR in non-AMR bacteria were present unprotected (i.e. outside of a cell or a capsid) in SPMMP. Statistical analyses were not straightforward because different authors used different laboratory methodologies.However, analyses using antibiotic organised into broadly-related groups indicated that Enterobacteriaceaeresistant to third generation cephalosporins might be an area of upcoming concern in SPMMP. The effective treatment of patients infected with Enterobacteriaceaeresistant to cephalosporins are a known clinical issue. No AMR associations with geography were observed and most of the publications identified tended to be from Europe and the far east.AMR Listeria monocytogenes and lactic acid bacteria could be tolerant to cleaning and disinfection in secondary processing environments. The basis of the tolerance could be genetic (e.g. efflux pumps) or environmental (e.g. biofilm growth). Persistent, plant resident, AMR L. monocytogenes were shown by one study to be the source of final product contamination. 4 AMR genes can be present in bacterial cultures used for the manufacture of fermented SPMMP. Furthermore, there was broad evidence that AMR loci could be transferred during meat fermentation, with refrigeration temperatures curtailing transfer rates. Given the potential for AMR transfer, it may be prudent to advise food business operators (FBOs) to use fermentation starter cultures that are AMR-free or not contained within easily mobilisable genetic elements. Thermal processing was seen to be the only secondary processing stage that served as a critical control point for numbers of AMR bacteria. There were significant linkages between some AMR genes in Salmonella. Quaternary ammonium compound (QAC) resistance genes were associated with copper, tetracycline and sulphonamide resistance by virtue of co-location on the same plasmid. No evidence was found that either supported or refuted that there was any association between AMR genes and genes that encoded an altered stress response or enhanced the survival of AMR bacteria exposed to harmful environmental conditions.
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