LEADER 02368nam 2200433 n 450 001 996387462103316 005 20221108031315.0 035 $a(CKB)1000000000624512 035 $a(EEBO)2264183729 035 $a(UnM)99840290 035 $a(EXLCZ)991000000000624512 100 $a19910207d1511 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 14$aThe chirche of the euyll men and women$b[electronic resource] $ewherof Lulyfer [sic] is the heed, and the membres is all the players dyssolute and synners reproued 210 $a[[Paris? $cPrinted for Wynkyn de Worde?]$dM.CCCCC.xj. [1511] the. xxij. daye of Auguste] 215 $a[76] p. $cill. (woodcut) 300 $aA translation by Henry Watson of an adapted French translation of a section of sermo 42 of "Quadragesimale de christiana religione" by Bernardino da Siena; both individuals' names appear on A1v. 300 $aPublication date from colophon, which reads: This present treatye hathe made to be prynted two venerable doctours of the faculte of theologye at Parys mayster thomas Varnet curate of saynt Nycolas of the feldes, and mayster Nowell beda pryncypall of the ryght ruled college of Mou[n]tagu .. 300 $a"While the types have considerable resemblance to those of de Worde, the woodcuts, orns., and inits. are not part of his usual stock and are prob. French; the colophon date may merely repeat that in a French ed."--STC. 300 $aSignatures: A-F⁴· G² . 300 $aIdentified as STC 5213 on UMI microfilm reel 133. 300 $aReproductions of the originals in Cambridge University Library and the Henry E. Huntington Library and Art Gallery. 300 $aAppears at reels 11 and 25 (Cambridge University Library copy, filmed twice), and at reel 133 (Henry E. Huntington Library and Art Gallery copy). 330 $aeebo-0021 517 2 $aQuadragesimale de christiana religione. 517 2 $aChirche of the evyll men and women. 606 $aSin$vEarly works to 1800 615 0$aSin 700 $aBernardino$cda Siena, Saint,$f1380-1444.$0157082 701 $aWatson$b Henry$ffl. 1500-1518.$01008765 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996387462103316 996 $aThe chirche of the euyll men and women$92356316 997 $aUNISA LEADER 05007nam 2201225z- 450 001 9910576883003321 005 20220621 035 $a(CKB)5720000000008345 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/84473 035 $a(oapen)doab84473 035 $a(EXLCZ)995720000000008345 100 $a20202206d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aRecent Advances and Future Trends in Fermented and Functional Foods 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (204 p.) 311 08$a3-0365-4190-X 311 08$a3-0365-4189-6 330 $aHealth and wellness are among the core segments of quickly-changing consumer goods, with ever-increasing health consciousness among consumers around the globe. Functional foods and beverages, formulated from natural ingredients with targeted physiological functions, are at the heart of research and development in the food industry. The application of modern biotechnology methods in the food and agricultural industry is expected to alleviate hunger today and help avoid mass starvation in the future. Modern food biotechnology has in recent years been transforming existing methods of food production and preparation far beyond the traditional scope. Currently, at the global level, food biotechnological research has focused on traditional process optimization (starter culture development, enzymology, fermentation), food safety and quality, nutritional quality improvement, functional foods, and food preservation (improving shelf life). The fermentation of substrates considered for human consumption has been applied for centuries as a process that enhances shelf life, sensory properties, and nutritional value. Special emphasis has also been given to newly growing concepts, such as functional foods and probiotics. The application of biotechnology in the food sciences has led to an increase in food production and has enhanced the quality and safety of food. 606 $aBiology, life sciences$2bicssc 606 $aMicrobiology (non-medical)$2bicssc 606 $aResearch and information: general$2bicssc 610 $a2D-fluorescence spectroscopy 610 $aactive acidity 610 $aAMP-activated protein kinase 610 $aantimicrobial activity 610 $aantioxidant 610 $aantioxidant activity 610 $aapparent viscosity 610 $aartificial neural network 610 $aBifidobacterium 610 $abioactive compounds 610 $abioactive peptides 610 $abiogenic amines 610 $aCanavalia gladiata 610 $acancer 610 $aCheonggukjang 610 $acholesterol 610 $aculture-dependent method 610 $adextran sulfate sodium (DSS)-induced colitis 610 $adiabetes 610 $afermentation 610 $afermentation temperature 610 $aflaxseed 610 $afructooligosaccharide 610 $afunctional beverage 610 $afunctional food 610 $afunctional product 610 $aGABA 610 $agajami-sikhae 610 $agalacto-oligosaccharides 610 $aglycerol 610 $aGodulbaegi kimchi 610 $agreen tea 610 $ahyperlipidemia 610 $aidentification 610 $ainflammation 610 $ainflammatory bowel disease 610 $aintestinal permeability 610 $ainulin 610 $ajamun 610 $akimchi quality 610 $aLactobacillus 610 $aMALDI-TOF MS 610 $amicrobial community 610 $amilk fermentation 610 $anutrition 610 $aobesity 610 $aoligofructose 610 $aorganosulfur compounds 610 $apackaging 610 $apartial least-squares regression 610 $aperoxisome proliferator-activated receptor 610 $aphenolic compounds 610 $aphysical properties 610 $aprobiotics 610 $aprotective effect 610 $aradioprotection 610 $asensory quality 610 $astress 610 $asynbiotics 610 $asyneresis 610 $ateff-based substrate 610 $atriglyceride 610 $avalue addition 610 $avitamins 610 $ayoghurt 610 $ayogurt bacteria 615 7$aBiology, life sciences 615 7$aMicrobiology (non-medical) 615 7$aResearch and information: general 700 $aPatra$b Jayanta Kumar$4edt$0849596 702 $aShin$b Han-Seung$4edt 702 $aParamithiotis$b Spiros$4edt 702 $aPatra$b Jayanta Kumar$4oth 702 $aShin$b Han-Seung$4oth 702 $aParamithiotis$b Spiros$4oth 906 $aBOOK 912 $a9910576883003321 996 $aRecent Advances and Future Trends in Fermented and Functional Foods$93025394 997 $aUNINA