01635nam 2200361Ia 450 99639556490331620221108035202.0(CKB)4330000000311558(EEBO)2240897320(OCoLC)9920353400971(EXLCZ)99433000000031155819931206d1632 uy |engurbn||||a|bb|A chrystal glasse for Christian women[electronic resource] containing a most excellent discourse of the godly life and Christian death of Mistris Katherine Stubbes, who departed this life in Burton upon Trent in Staffordshire, the 14 of December : with a most heauenly confession of the Christian faith, which shee made a little before her departure ... /set downe word for word as shee spake, as neere as could bee gathered, by Philip Stubbes ..London Printed for Iohn Wright, and are to be sold at his Shop at the signe of the Bible without Newgate1632[20] pCaption title.Running title: The godly life of Katherine Stubbes.Includes Katherine Stubbes' confession of faith.Signatures: A-C⁴.Reproduction of original in: Harvard University. Library.eebo-0062Christian womenEnglandEarly works to 1800Christian womenStubbes Phillip845369Stubbes Katherine1570 or 71-1590.1008766UMIWaOLNBOOK996395564903316A chrystal glasse for Christian women2347998UNISA04274nam 22007815 450 991029864990332120200706030523.03-319-11358-510.1007/978-3-319-11358-6(CKB)3710000000239407(EBL)1968575(OCoLC)893685481(SSID)ssj0001353788(PQKBManifestationID)11751748(PQKBTitleCode)TC0001353788(PQKBWorkID)11317531(PQKB)10817398(MiAaPQ)EBC1968575(DE-He213)978-3-319-11358-6(PPN)181349795(EXLCZ)99371000000023940720140913d2014 u| 0engur|n|---|||||txtccrThe Influence of Chemistry on New Foods and Traditional Products /by Giampiero Barbieri, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, Salvatore Parisi1st ed. 2014.Cham :Springer International Publishing :Imprint: Springer,2014.1 online resource (70 p.)Chemistry of Foods,2199-689XDescription based upon print version of record.3-319-11357-7 Includes bibliographical references at the end of each chapters.The Problem of Aqueous Absorption in Processed Cheeses.- The Prediction of Shelf Life Values in Function of the Chemical Composition in Soft Cheeses.- Chemical and Health Features of Cooked Cold Meats -- Sweet Compounds in Foods: Sugar Alcohols -- Food Manufacturing and Allergen Management.This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a  multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.Chemistry of Foods,2199-689XFood—BiotechnologyNutritionAllergyMedical microbiologyFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Nutritionhttps://scigraph.springernature.com/ontologies/product-market-codes/C18000Allergologyhttps://scigraph.springernature.com/ontologies/product-market-codes/H11009Medical Microbiologyhttps://scigraph.springernature.com/ontologies/product-market-codes/B16003Food—Biotechnology.Nutrition.Allergy.Medical microbiology.Food Science.Nutrition.Allergology.Medical Microbiology.664.07Barbieri Giampieroauthttp://id.loc.gov/vocabulary/relators/aut1059322Barone Caterinaauthttp://id.loc.gov/vocabulary/relators/autBhagat Arpanauthttp://id.loc.gov/vocabulary/relators/autCaruso Giorgiaauthttp://id.loc.gov/vocabulary/relators/autConley Zachary Ryanauthttp://id.loc.gov/vocabulary/relators/autParisi Salvatoreauthttp://id.loc.gov/vocabulary/relators/autMiAaPQMiAaPQMiAaPQBOOK9910298649903321The Influence of Chemistry on New Foods and Traditional Products2505296UNINA