| |
|
|
|
|
|
|
|
|
1. |
Record Nr. |
UNISA996386180203316 |
|
|
Autore |
Plaifere John <d. 1632.> |
|
|
Titolo |
Appello evangelium for the true doctrine of the divine predestination [[electronic resource] ] : concorded with the orthodox doctrine of Gods free-grace and mans free-will / / by John Plaifere ... ; hereunto is added Dr. Chr. Potter his owne vindication in a letter to Mr. V. touching the same points |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
London, : Printed by J.G. got John Clark, and are to be sold at his shop ..., 1651 |
|
|
|
|
|
|
|
|
|
Descrizione fisica |
|
[8], 419 [i.e. 335], [1] p |
|
|
|
|
|
|
Altri autori (Persone) |
|
PotterChristopher <1591-1646.> |
|
|
|
|
|
|
Soggetti |
|
Predestination |
Free will and determinism |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Note generali |
|
Advertisement: p. [5-8] |
"Dr. Potter his own vindication of himselfe ... written Julii 7, 1629" has special t.p. and continuous paging. |
Errata: p. [1] at end. |
1533:23 is a replacement copy for incomplete Union Theological Seminary copy on reel 1040:5. |
Reproduction of original in the University of Illinois (Urbana-Champaign Campus). Library. |
|
|
|
|
|
|
|
|
Sommario/riassunto |
|
|
|
|
|
|
|
|
|
|
|
|
|
2. |
Record Nr. |
UNINA9910139771203321 |
|
|
Titolo |
Gluten-free food science and technology [[electronic resource] /] / edited by Eimear Gallagher |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
|
|
|
|
|
|
|
ISBN |
|
1-282-34371-8 |
9786612343711 |
1-4443-1620-6 |
1-4443-1621-4 |
|
|
|
|
|
|
|
|
Descrizione fisica |
|
1 online resource (258 p.) |
|
|
|
|
|
|
Classificazione |
|
|
|
|
|
|
|
|
Altri autori (Persone) |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
|
|
Soggetti |
|
Gluten-free foods |
Food industry and trade |
Electronic books. |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Note generali |
|
Description based upon print version of record. |
|
|
|
|
|
|
Nota di bibliografia |
|
Includes bibliographical references and index. |
|
|
|
|
|
|
Nota di contenuto |
|
Gluten-Free Food Science and Technology; Contents; Preface; Contributors; 1 The Increasing Incidence of Celiac Disease and the Range of Gluten-Free Products in the Marketplace; 2 The Clinical Presentation and Diagnosis of Celiac Disease; 3 Classification of Proteins in Cereal Grains: What Is Toxic and How Is It Measured in Foods?; 4 The Nutritional Quality of Gluten-Free Foods; 5 Gluten-Free Doughs: Rheological Properties, Testing Procedures - Methods and Potential Problems; 6 Enzymatic Manipulation of Gluten-Free Breads; 7 Commercial Aspects of Gluten-Free Products |
8 Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits9 Manufacture of Gluten-Free Specialty Breads and Confectionery Products; 10 Production of Gluten-Free Beer; 11 Functionality of Starches and Hydrocolloids in Gluten-Free Foods; 12 Coeliac Disease and Gluten-Free Research: What Does the Future Hold for the Physician, the Patient and the Scientist?; Index |
|
|
|
|
|
|
|
|
Sommario/riassunto |
|
Coeliac disease (CD) and other allergic reactions/intolerances to gluten |
|
|
|
|
|
|
|
|
are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the ce |
|
|
|
|
|
| |