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1. |
Record Nr. |
UNINA9910459574303321 |
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Autore |
Ehrman Bart D |
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Titolo |
The orthodox corruption of Scripture [[electronic resource] ] : the effect of early Christological controversies on the text of the New Testament / / Bart D. Ehrman |
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Pubbl/distr/stampa |
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New York, : Oxford University Press, 1993 |
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ISBN |
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1-283-11335-X |
9786613113351 |
0-19-976357-7 |
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Descrizione fisica |
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1 online resource (329 p.) |
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Disciplina |
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Soggetti |
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Christian heresies - History - Early church, ca. 30-600 |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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First issued as an Oxford University Press paperback, 1996. |
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Nota di bibliografia |
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Includes bibliographical references (p. 285-301) and indexes. |
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Nota di contenuto |
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Cover; Contents; Introduction; 1. The Text of Scripture in an Age of Dissent: Early Christian Struggles for Orthodoxy; 2. Anti-Adoptionistic Corruptions of Scripture; 3. Anti-Separationist Corruptions of Scripture; 4. Anti-Docetic Corruptions of Scripture; 5. Anti-Patripassianist Corruptions of Scripture; 6. The Orthodox Corruptors of Scripture; Bibliography of Secondary Works Cited; Index of Scripture; Index of Modern Authors; Index of Subjects and Ancient Sources |
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Sommario/riassunto |
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Victors not only write history: they also reproduce the texts. Bart Ehrman explores the close relationship between the social history of early Christianity and the textual tradition of the emerging New Testament, examining how early struggles between Christian ""heresy"" and ""orthodoxy"" affected the transmission of the documents over which many of the debates were waged. He makes a crucial contribution to our understanding of the social and intellectual history of early Christianity and raises intriguing questions about the relationship of readers to their texts, especially in an age when sc |
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2. |
Record Nr. |
UNINA9910784227803321 |
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Autore |
Hoogenkamp Henk W |
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Titolo |
Soy protein and formulated meat products [[electronic resource] /] / Henk W. Hoogenkamp |
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Pubbl/distr/stampa |
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Cambridge, MA, : CABI Pub., c2005 |
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ISBN |
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1-280-90839-4 |
9786610908394 |
0-85199-065-7 |
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Descrizione fisica |
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1 online resource (301 p.) |
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Disciplina |
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Soggetti |
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Meat industry and trade |
Soy proteins |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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The soy journey -- Soy protein essentials -- Soy protein paradigms and dynamics -- A long and winding road, a history of meat processing -- Lifestyle foods paradigms -- Downsizing super-sized food -- Genetically modified organisms (GMO) -- Functional non-meat protein properties -- Emulsified meats -- Meat patties -- Ingredients for whole muscle meats -- Breaded poultry foods -- Dry fermented sausage -- Liver sausage and pateĢs -- Protein-enhanced fresh meat. |
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Sommario/riassunto |
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Soy-based foods represent a growing sector in today's food industry markets. They tend to be low in fat and high in protein and in overall nutritional quality. Soy protein offers a broad spectrum of functionality and is now a key component of many processed meat products. |
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